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i don't know if anyone else knows the significance of today....... but today is Saturday and that means that it is time for my results to go up. i have discovered that there are a few differences with these results and the last ones hmmm..... i might just redo my experiment once more, but I'll think about it and get back to you.
I'm not sure if i should do another video or just post all the photos up....but posting them is so hard........ I'm going to post a video like every other time, because it is more convenient and easy. Please pay attention when you watch because there is going to be an in depth-ish analysis of these results below. but don't worry, I'll tell you where it is on the video :D
VIDEO
RESULTS
At 0.02s This is what the cups of stock looked like after 5 day. Its very different compared to last time. There are quite a few obvious differences, such as the fact there is not as much bacteria/mould as before.
At 0.16 We can see that the vinegar solution is clear, just like it was at the beginning of the experiment.
At 0.22 We can see the floaty stuff in the salt solution. I think it is bacteria that has begin to form in the solution, but i will be checking it out to see what it really is.
At 0.32 We can see the mould/bacteria that has begin to form at the top of the solution. I am pretty sure that the green things are mould, but I'm not entirely sure about the brown thing.
At 0.38 At the top of the control solution there is no form of mould or bacteria gather-up that is obvious. But i think the swirly stuff at the top may be bacteria because the solution itself is cloudy and this indicates that there are large amounts of bacteria. [1]
At 0.46 We can see that the solution is VERY cloudy, indicated a very large amount of bacteria in the solution. We can also see the mould that has begin to form at the top of the solution, once again, I will be researching to find out what it is.
At 0.50 The comparison here of the vinegar solution and the sugar solution helps is see which preservative did in fact slow down the growth of bacteria in the solution. And as a picture speaks a thousand words, we can clearly see that the vinegar solution has done a much better job than the sugar.
Well, that is the end of my analysis of results. I have also decided that I am NOT going to do my experiment. I just don't have the timeor patience to redo the experiment and put the videos up and take the photos. BUT if i do redo it i will post my results up........like always.
[1] obtained from Glen Singleton (2004) 101 Cool Science Experiments (pp13) Heatherton: Hinkler Book Studios I don't know if I did this right, if you are SO SMART able to correct me, please do so.
Until next time....everyone enjoy your long weekend!!!!!
so i re-did my experiment today i followed the method EXACTLY the same as i did last time same amount of water same amount of stock same cups same place to let it mould ferment
so, i am hoping that the results will be the same as they were last time which was that the sugar has the most mould/bacteria. followed by the lemon juice and then the control. both the vinegar and salt had NOTHING growing changed and were preserved
so, because i did the experiment today, i will have to wait till......... tuesday (1), wednesday (2), thursday (3), friday (4), saturday (5) SATURDAY to collect my results
So, I collected my results today and I made them all into yet ANOTHER video.
ENJOY~~
From the results I have collected I can say that ONLY certain preservatives prevented the growth of bacteria in the stock.
If you are not bothered to watch the video I shall tell you that mould and bacteria DID grow in the control, sugar and stock solution and the lemon juice and stock solution.
This is a slightly confusing result because half of the preservatives worked (salt and vinegar). I also find it confusing how the veinegar worked, yet the lemon juice did not because they are both acids.
These results also help rule out sugar, when we need to preserve something.
To obtain a fair trial, I will be redoing this experiment once next week.
i realised quite recently that i am yet to write up my method fully. so here goes
Aim- To see if certain preservatives prevent the growth of bacteria.
Hypothesis- The addition of a preservative will prevent the growth of bacteria Equipment-5 identical clear plastic cups, 1 litre of boiling water, 4 chicken stock cubes, measuring cup, big jug, tray, masking tape and texta
Method
1. Dissolve 4 cubes of chicken stock in a jug with 1 litre of hot water 2. Pour the mix into 5 cups, each cups MUST have the same amount (150mL) 3. Add 2 tablespoon of each preservative in a different cup. Make sure to label the cups with a label that clearly indicates the type of preservative added. 4. Add no preservative into the 5th cup because this is the control. Clearly label this cup as the control. 5. Leave the 5 cups in the same warm place on a tray for 5 days. 6. At the end of the 5 days look at the cups and observe which one has the most amount of mould/bacteria growing on top of it.
that should just about do it. and today is the 5th day that the cups have been left out on the tray. so tomorrow i will be going to collect my results. so, you only have to wait a bit longer until i post the results of my experiment up =)
so, as I had said yesterday. I did the my exeriment yesterday. I also took photos as I was doing the experiment, so I have combined them all into a video. (this had better of had worked because I practically wasted all of my daily allowance of internet on it) ENJOY~~
3 Comments:
since i'm lazy and cannot be bothered reading your previous posts, i'm wondering if after five days, are you going to have more trials? or do anything else?
So, with my previous method. there is a slight problem. The isn't enough stock cubes being added. so i have to change it to 4 cubes being used. Also, because the weather is not as warm anymore, I an going to extend the number of days the experiment goes for. It will now be 5 days.
My revised method is below.
1. Dissolve 4 cubes of chicken stock in 1 litre of hot water 2. Pour the mix into 5 cups, each cups MUST have the same amount 3. Add 2 tablespoon of each preservative in a different cup. Make sure to label the cups with a label that clearly indicates the type of preservative added. 4. Add no preservative into the 5th cup because this is the control. Clearly label this cup as the control. 5. Leave the 5 cups in the same warm place (window sill of kitchen) for 5 days. 6. At the end of the 5 days look at the cups and observe which one is cloudier.
since my experiment has been approved and it is the start of the holidays....i might as well make a head start on the experiment. so, i am going to set up my experiment and dissolve the stock cubes and all that tomorrow. (yes, i did get the stock cubes today). I'm too tired to do that tonight, and because it's too dark for me to photograph the cups at the beginning.
I'm hoping to be able to do the experiment twice during the holidays....so i need to get cracking.
