Self-Design Lab Report

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Self-Design Lab Rubric
Name(s): Cassidy Gale Redding

TITLE: The Affect Different Liquids have on Dry Ice’s CO2 Release

I. DESIGN:
How long does it take a piece of dry ice to sublimate in different liquids?

Background Theory: Dry ice is the solid form of CO2, therefore it sublimates instead of melts. Sublimation is a solid turning into a gas instead of a liquid. When placed in water, dry ice reacts by sublimating faster because of the added temperature. Eventually, the entire piece of ice will be sublimated, but different liquids could change the time until the ice was completely sublimated. In the experiment, tap water will be used instead of purified water. Chinese tap water contains pollutants and bacteria; most foreigners consider it unsafe to drink because of how dirty it is.

Hypothesis: If dry ice is placed in Coca Cola, then it will sublimate the fastest because the carbonation bubbles that are in Coca Cola will scrape the sides of the piece of dry ice creating friction and heating it up the fastest.
Table 1. Experimental Variables
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EVALUATION – 12 points
Answer the below questions in complete sentences.
a. PRECISION OF DATA COLLECTION (3 points)
i. Identify if you think your error bars and standard deviations for each independent variable (each salt concentrations/ percentage) were large or small.

ii. Based on the size of your error bars and standard deviations, identify the salt concentration that was the most precise.

iii. Based on the size of your error bars and standard deviations, identify the salt concentration that was the least precise?

iv. Do you think your averages for each salt concentration is reliably describes how a typical radish seed would grow at a given salt concentration? Why or Why not?

b. CONTROL VARIABLES (3 points)

i. What you feel are the three most important variables to control.

ii. For each of these three control variables, discuss the potential effect that each of these variables could have had on the outcome of the investigation if they were properly controlled or not.

iii. For each of these three control variables, discuss how you controlled each of these variables and improvement that could be made to control them better.

c. PROCEDURE, SETUP & EQUIPMENT (6

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