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Effects of Liquid Density on Heating Time from 37°C to 100°C

This study examines how different liquids affect the time it takes to heat from 37°C to 100°C. We hypothesize that thicker liquids, such as vegetable oil, will heat faster due to a phenomenon where heat accumulates at the bottom and bubbles up. We maintained consistent variables, including the heating temperature, type of pot, and quantity of liquid. Our findings indicate that vegetable oil heated the quickest, outperforming other liquids like Coke by nearly 50 seconds, confirming our prediction. This provides insights into cooking efficiency and health considerations regarding oil.

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Effects of Liquid Density on Heating Time from 37°C to 100°C

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Presentation Transcript

  1. Heat convection in liquids! What is the effect of different liquids on how long it takes to get from 37* to 100* By: Maia Buswelland Ian Kessler!

  2. Prediction I predict that the thicker liquid(vegetable oil)will heat up faster because the heat will build up at the bottom then bubble up to the top.

  3. variables • Changed variable- liquid density, and liquid. • Measured variable- time it takes to reach 100* degrease. • Variables kept the same- all are liquids, same heating temp., same pot, same amount of liquid.

  4. Procedure • 1.fill cup with exactly 1 cup of the liquid. • 2.Put cup in refrigerator. • 3.take pot out, set stove for 5 and put pot on. • 4.take cup out and put liquid in pot. • Measure until it makes a 100* change. • Record time it took to reach 100*. • Repeat 3 times for all liquids.

  5. TABLE

  6. Conclusion Claim: we were right! oil took took the least amout of time to heat up. Evidence: we took down every liquids time and fount te closest competitor was coke and it was 50 seconds away. Reasoning: One advantage of vegetable oil is that it cooks the fastes and give food flavor. but on the negative side, too much of it can clog up your arteries.

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