2 0 1 6 |
S C I E N T I F I C
L O G B O O K
|
Y E A R
9
COOLING COFFEE
THE RELATIONSHIP BETWEEN
DIFFERENT BRANDS OF DISPOSABLE
CUPS AND HEAT LOSS
S T U D E N T
R E S E A R C H
P R O J E C T
Date
Action
1/2/1
6
Our class was told that we had to do a student research project this term, and was asked to
brainstorm ideas for it. I’m not entirely sure what I want to do. Our proposal is due on the 10/2/16
2/2/1
6
I browsed past projects on the Young Scientist website as well as other sites from the internet
including ‘sciencebuddies.com.’ I decided that I wanted to do a project involving people and their
ability to multitask since it is a relevant topic in society today. Perhaps:
- The effect of different types of music on memory
- The effects of different distractions on memory
- The effect of texting while walking
I’m going to brainstorm more ideas and write the proposal over the weekend
4/2/1
6
Just notified that a project involving human subjects is not recommended and that our class isn’t
allowed to do it. Apparently, we would require a range of “test subjects” (and a lot of them) to
ensure accurate results. I was very disappointed and now am really stuck on ideas.
5/2/1
6
I continued browsing the web for ideas for my research project. Some that interest me are:
- The effectiveness of different hand sanitisers
- The insulation of different coffee cups
- The absorption of different brands of cat litter
I’m really keen on the first idea, however, I’m unable to obtain the equipment required (petri dishes
and agar) in order for it to work. If I ordered the supplies online, it would take approximately 2
weeks for it to be delivered.
6/2/1
6
I’ve decided to base my research project on the insulation of different coffee cups since coffee
plays an important role in many people’s lives (especially my parents). From personal experiences,
I know that different coffee cups do have different insulation qualities. For example, despite
ordering it at the same time, two of my friends came back with coffee with different temperatures. It
might have had something to do with the making of the coffee. However, it’s likely that the cup had
an effect on this. One cup was from a small cafe, the other was from Gloria Jeans. I’ve got my
variables written down. I’m going to plan and write a rough method for my proposal tomorrow
Aim
To compare the effectiveness of different brands of disposable coffee cups as an insulator for hot
liquids
What is the independent variable and how are you varying it?
The insulator used - varied by testing different types of cups
What is the dependent variable, how are you measuring this variable and what units will be
applicable?
The heat loss after a certain time - measured by recording the temperature of the water (°C) at 5minute intervals for 30 minutes, and then subtracting the final temperature from the initial
temperature to determine the overall temperature change.
What are the controlled variables in this experiment? How will you control them?
The controlled variables in this experiment include
- the time and location in which the experiment takes place in (each set of cups will be tested
at the same time in the same non-airconditioned room to ensure that the conditions are fair)
- the volume of hot water poured into each cup (200mL)
- the presence or absence of a lid (the lid which comes with the cup will be used)
- the size of the cups used (8oz)
7/2/1
6
I’ve completed my proposal. From prior knowledge and preliminary reading on the topic, I’ve
hypothesised that the design of various brands of coffee cups affects the heat insulation qualities of
the cup since some designs will minimise the transfer of heat energy more effectively. My prediction
is that after a certain time, the water in the generic styrofoam cup will have the least overall
temperature change
EQUIPMENT REQUIRED:
● Different types of coffee cups (8oz) with lids (tba)
● Measuring cylinder (or alternate measuring equipment)
● Hot water (kettle + tap water)
● Thermometer
● Stopwatch (phone)
● Permanent marker (to label cups)
● Pen (to create a hole on the lids for the thermometer)
RISK ASSESSMENT
Hazard
Risk
Likelihood
Control Management
Hot
water
- Container containing hot water
can be accidentally knocked over
- Contact with extremely hot
liquids can result in burns
Possible
- Be aware of surrounding
environment
- Take extreme care when moving
hot water between containers (ie.
between the beaker and coffee
cup)
Spills
- May cause people to slip/trip
Possible
- Don’t place cups too close to the
edge of the table
- Mop up spills as soon as it occurs
METHOD (V1):
1. Label each coffee cup of the same type with a different number between 1 and 5 as shown
below
1. Gather all cups labelled with the number ‘1’ and arrange them in a line
2. Using a pen, place a hole in the top of the lid of the coffee cup, ensuring that the
thermometer can fit snugly.
3. With a kettle, heat 600mL of tap water to 96°C*
4. Measure 100mL of hot water using the measuring cylinder
5. Fill each cup with hot water.
6. Quickly place the lid onto the cup.
7. Record the initial temperature of the water with a thermometer.
8. Record the temperature of the water at 5 minute intervals for 30 minutes.
9. Repeat steps 2-9 four more times with a new set of cup (ie. labelled with the number 2, then
3 etc)
*Note: The initial temperature of the water is slightly difficult to control, therefore I have designed
the experiment so that it will not affect the final result by using the overall temperature change.
However, all water will start at or very close to 96°C.
I haven’t finalised what brand of coffee cups I’m going to use yet, as I’m not sure which companies
would be willing to give me cups to test. However, the cups I have in mind are:
Styrofoam (already have at home), McDonalds (asking a friend who works there), Gloria Jeans
(city), Starbucks (city), The Coffee Club (city) Expresso Cafe (local)
10/2/
16
While waiting for my proposal to be approved, I decided to conduct preliminary trials to test if it is
appropriate to leave coffee cups to cool for 30 minutes (ie. is 30 minutes long enough for coffee to
cool, too long, or just right?)
Since the styrofoam cup will take the longest to cool, I will record the temperature change of the
water in the styrofoam cup for 30 minutes to observe the temperature loss.
Type
of Cup
Initial
Temper
ature
(°C)
Temper
ature
after 5
mins
(°C)
Temper
ature
after 10
mins
(°C)
Temper
ature
after 15
mins
(°C)
Temper
ature
after 20
mins
(°C)
Temper
ature
after 25
mins
(°C)
Temper
ature
after 30
mins
(°C)
Final
Temper
ature
Change
(°C)
Styrof
oam 1
65
61.5
59.5
57
55
53
51
14
Styrof
oam 2
65
62
60
-
-
-
52.5
12.5
Styrof
oam 3
65
62.5
60
57.5
55
53.5
52
13
I noticed that in the first trial, the water temperature decreased faster in the first 15 minutes than the
last 15 minutes of the experiment. I wasn’t sure if it was an error in the experiment (perhaps the lid
wasn’t put on properly at first) so I repeated the experiment to make sure. While doing the second
trial, I attempted to multitask and didn’t keep watch on the time, which is why there is missing data.
While doing the actual experiment, I’ll ensure that I’ve set a timer for every 5 minutes rather than
just relying on the stopwatch.
Here is a modified list of equipments and the modified method
EQUIPMENT REQUIRED (V2):
● Different types of coffee cups (8oz) with lids (tba)
● Beaker
● Hot water (kettle + tap water)
● Thermometer
● Stopwatch
● Permanent marker (to label cups)
METHOD (V2):
1. Label each coffee cup of the same type with a different number between 1 and 5 as shown
below
2. Gather all cups labelled with the number ‘1’ and arrange them in a line
3. With a kettle, heat 1000mL of tap water to 65°C
4. Measure 200mL of hot water using a beaker
5. Fill each cup with hot water.
6. Quickly place the lid onto the cup.
7. Record the initial temperature of the water with a thermometer.
8. Record the temperature of the water at 5 minute intervals for 30 minutes.
9. Repeat steps 2-9 four more times with a new set of cup (ie. labelled with the number 2, then
3 etc)
CHANGES:
- Step which involves creating a hole on the top of the lid has been omitted since I could only
find a digital laser thermometer to use in the experiment.
- 100mL only filled half a coffee cup, so I changed the volume of water to 200mL per cup
11/2/
16
As a result, I require a total of 1000mL of water for 5 cups (instead of 600mL for 6 cups as
originally planned)
I couldn’t find a measuring cylinder, so I replaced it with a beaker. I only have a 100mL
beaker
The initial temperature is to be 65°C instead of 96°C which is found to be too hot
I’ve designed my results tables!
Temperature Change after 30 minutes (°C)
Type of Cup
1st Trial 2nd Trial 3rd Trial 4th Trial 5th Trial Average
Styrofoam
2
3
4
5
NthTrial
Type
of Cup
Initial
Temper
ature
(°C)
Temper
ature
after 5
mins
(°C)
Temper
ature
after 10
mins
(°C)
Temper
ature
after 15
mins
(°C)
Temper
ature
after 20
mins
(°C)
Temper
ature
after 25
mins
(°C)
Temper
ature
after 30
mins
(°C)
Final
Temper
ature
Change
(°C)
Styrof
oam
2
3
4
5
12/2/
16
My proposal had just been approved! I’m going to start collecting the equipment required for the
experiment. Here are some concepts that need to be researched for my introduction:
- What is heat energy?
- What is insulation?
- How is heat transferred? (in particular, how is it transferred in coffee cups)
- What is conduction?
- What is convection?
- What is radiation?
I’ve also asked my friend to try to get me cups and lids from McDonald’s
14/2/
16
My friend informed me that she was unable to get cups and lids from McDonald’s as her manager
doesn’t let her. I tried asking another friend who works at a different branch, since different stores
have different policies
20/2/
16
I planned to travel to the city to gather cups from various stores. Unfortunately, I’ve been sick and
haven’t worked on my project much.
Fortunately, my other friend was able to get cups and lids from McDonald’s and will be giving them
to me as soon as I get back to school...
24/2/
16
I was able to get 5 cups from the Gloria Jeans at Olympic Park. However, they weren’t willing to
give me lids. Gloria Jeans did not charge me anything for the cups.
25/2/
16
I was able to get lids from another Gloria Jeans in the area!
28/2/
16
I’ve started the some of the research required for my experiment, and thus started writing my
introduction. Here’s a summary of the information I’ve gathered and their sources
I’ve got camp next week and won’t be able to work on my research project again...
What is heat energy?
- All matter is made of molecules and atoms (Caltech, 2016)
- They’re always in motion, which creates heat or thermal energy
How is heat transferred?
- Transferred from one place to another by one or a combination of conduction, convection
and radiation
- Conduction and convection involves particles, while radiation involves electromagnetic
waves
http://coolcosmos.ipac.caltech.edu/cosmic_classroom/light_lessons/thermal/
http://www.bbc.co.uk/schools/gcsebitesize/science/aqa_pre_2011/energy/heatrev3.shtml
https://www.e-education.psu.edu/egee102/node/2053
29/2/
16
I added more information on heat transfer by conduction and convection. I’ve got camp for the rest
of this week and won’t be able to work on my experiment.
Conduction
- An example is when heat energy is conducted from the hot end of a rod to the cold end
(BBC, 2015)
- Atoms or molecules in solids don’t have the freedom to move, as liquids or gases do, so the
energy is stored in the vibration of atoms. An atom or molecule with more energy transfers
energy to an adjacent atom or molecule by physical contact or collision (PSU, 2015)
- For example, the valence electrons in a piece of metal or delocalised, meaning they can
leave their atoms, and move about in the metal structure. The parts of the metal atoms left
behind are now charged metal ions. The ions are packed closely together and they vibrate
continually. The hotter the metal, the more kinetic energy these vibrations have. This kinetic
energy is transferred from hot parts of the metals to cooler parts by the delocalised
electrons. These move through the structure of the metal, colliding with ions as they go
(BBC, 2015)
- Solids transfer thermal energy through convection most efficiently since the molecules in
solids are most tightly packed (study.com, 2016)
- An atom or molecule with more energy transfers energy to an adjacent atom or molecule by
physical contact (PSU, 2015)
- Some materials are better at reducing conduction effects than others.
-
Heat loss via conduction is when the heat in liquids in the cup are transferred to outside via
the walls of the cups
- Heat flows from warmer to cooler objects until they’re both the same temperature (Caltech,
2016)
Convection
- Convection is when the gas or liquid itself moves (PSU, 2015)
- Most efficient way to transfer heat generally (Caltech, 2016)
- Warm air rises because it’s less dense (BBC, 2015)
- Particles with more thermal energy vibrate faster, and are further apart
- Atoms or molecules with more heat energy take place of particles with less heat energy
http://study.com/academy/lesson/what-is-conduction-in-science-definition-examples.html
https://en.wikipedia.org/wiki/Thermal_insulation
http://www.physics4kids.com/files/thermo_laws.html
http://coolcosmos.ipac.caltech.edu/cosmic_classroom/light_lessons/thermal/
http://www.bbc.co.uk/schools/gcsebitesize/science/aqa_pre_2011/energy/heatrev3.shtml
https://www.e-education.psu.edu/egee102/node/2053
5/3/1
6
I was also able to get cups and lids from Donut King and Muffin Break. They charged me 50c/cup
and $1/cup respectively.
Thanks mum for driving me and for paying for this!
I’ve also done additional research on the radiation and thermal insulation.
Radiation
- Third method of transfer is radiation, which does not rely upon any contact between the heat
source and the heated object
- For example, heat from the sun
- Energy is carried by electromagnetic waves
- Shinier, lighter colours are better at reflecting infrared radiation
What is insulation?
- Thermal insulation is a general term used to describe products that reduce heat loss or heat
gain by providing a barrier between areas that are significantly different in temperature
(thinkinsulation, 2012)
- Thermal insulation is the reduction of the transfer of heat transfer between objects in
thermal contact or in range of radiative influence.
- the reduction of the transfer of thermal energy between objects in thermal contact, Thermal
insulation
http://www.thinkinsulation.co.uk/insulation/what-is-insulation/#axzz4341HW9ld
https://en.wikipedia.org/wiki/Thermal_insulation
http://www.physics4kids.com/files/thermo_laws.html
http://coolcosmos.ipac.caltech.edu/cosmic_classroom/light_lessons/thermal/
http://www.bbc.co.uk/schools/gcsebitesize/science/aqa_pre_2011/energy/heatrev3.shtml
https://www.e-education.psu.edu/egee102/node/2053
6/3/1
6
I’ve decided to start my experiment. However, since each trial takes 30 minutes, I only have time to
do one today due to other commitments.
1st Trial
Type
Initial
Temper
Temper
Temper
Temper
Temper
Temper
Final
of Cup
8/3/1
6
Temper
ature
(°C)
ature
after 5
mins
(°C)
ature
after 10
mins
(°C)
ature
after 15
mins
(°C)
ature
after 20
mins
(°C)
ature
after 25
mins
(°C)
ature
after 30
mins
(°C)
Temper
ature
Change
(°C)
Styrofo 65
am
62.5
61
58
56
54.5
52.5
12.5
McDon
alds
66
63
59.5
55.5
54
52
49
17
Gloria
Jeans
66
63
58.5
56.5
54.5
52.5
50.5
15.5
Donut
King
67.5
63.5
59.5
57.5
55
52.5
51.5
16
Muffin
Break
67.5
62.5
59
56
54
52
50.5
17
I did another two of my trials
2nd Trial
Type
of Cup
Initial
Temper
ature
(°C)
Temper
ature
after 5
mins
(°C)
Temper
ature
after 10
mins
(°C)
Temper
ature
after 15
mins
(°C)
Temper
ature
after 20
mins
(°C)
Temper
ature
after 25
mins
(°C)
Temper
ature
after 30
mins
(°C)
Final
Temper
ature
Change
(°C)
Styrofo 66
am
64
62.5
59.5
56
53.5
52.5
13.5
McDon
alds
66
63
59.5
56.5
54.5
50.5
49.5
16.5
Gloria
Jeans
66
63.5
60
58
55
53
51.5
14.5
Donut
King
66
63.5
60
58
55.5
53
51.5
14.5
Muffin
Break
66
63.5
58.5
55.5
53.5
51
49.5
16.5
Temper
ature
after 20
mins
Temper
ature
after 25
mins
Temper
ature
after 30
mins
Final
Temper
ature
Change
3rd Trial
Type
of Cup
Initial
Temper
ature
(°C)
Temper
ature
after 5
mins
Temper
ature
after 10
mins
Temper
ature
after 15
mins
12/3/
16
(°C)
(°C)
(°C)
(°C)
(°C)
(°C)
(°C)
Styrofo 67
am
64.5
61.5
60.5
56.5
54
53
14
McDon
alds
67
63.5
59.5
57.5
55
52
50
17
Gloria
Jeans
66
63.5
60
58.5
55.5
53
51
15
Donut
King
67
63.5
61.5
58.5
56
53.5
50.5
16.5
Muffin
Break
67
61.5
59
56.5
53.5
52.5
50
17
I managed to complete my final two trials and graphed the results using the averages
4th Trial
Type
of Cup
Initial
Temper
ature
(°C)
Temper
ature
after 5
mins
(°C)
Temper
ature
after 10
mins
(°C)
Temper
ature
after 15
mins
(°C)
Temper
ature
after 20
mins
(°C)
Temper
ature
after 25
mins
(°C)
Temper
ature
after 30
mins
(°C)
Final
Temper
ature
Change
(°C)
Styrofo 66
am
65.5
61
59.5
56.5
54.5
53
13
McDon
alds
66.5
63
60
58
55.5
53
51
15.5
Gloria
Jeans
66
63
60.5
58.5
56
53
51
15
Donut
King
66.5
63.5
61
58.5
56
53.5
52
14.5
Muffin
Break
66
61.5
59.5
57
54.5
52.5
50.5
15.5
5th Trial
Type
of Cup
Initial
Temper
ature
(°C)
Styrofo 66.5
Temper
ature
after 5
mins
(°C)
Temper
ature
after 10
mins
(°C)
Temper
ature
after 15
mins
(°C)
Temper
ature
after 20
mins
(°C)
Temper
ature
after 25
mins
(°C)
Temper
ature
after 30
mins
(°C)
Final
Temper
ature
Change
(°C)
65.5
62.5
59
58
56.5
54
12.5
am
McDon
alds
68.5
63.5
60.5
57.5
56
53.5
51.5
17
Gloria
Jeans
66
64.5
62.5
58.5
55.5
54
52
14
Donut
King
66
63
60
58.5
55.5
53.5
51
15
Muffin
Break
66.5
63.5
61.5
57.5
54.5
52.5
51
15.5
Temperature Change after 30 minutes (°C)
Type of Cup
1st Trial
2nd
Trial
3rd Trial
4th Trial
5th Trial
Average
Styrofoam
12.5
13.5
14
13
12.5
13.1
McDonalds
17
16.5
17
15.5
17
16.6
Gloria Jeans
15.5
14.5
15
15
14
14.8
Donut King
16
14.5
16.5
14.5
15
15.3
Muffin Break
17
16.5
17
15.5
15.5
16.3
The results showed that the styrofoam cups were consistently the most effective insulator out of the
disposable coffee cups tested because it has the least amount of heat loss overtime. They were
followed by Gloria Jeans and Donut King cups. Muffin Break and McDonald's coffee cups were the
least effective insulators.
I was a bit concerned about the accuracy of the experiment. To improve the accuracy of the
experiment, I measured the temperature of the water every 5 minutes to ensure that there was not
a sudden, unexplained change in temperature.
However, the issue was that when measuring the temperature of the water with the digital
thermometer, I had to take off the lid for a certain time. There was an attempt to keep the time in
which the lid was off the cup consistent throughout all the trials, however, this would still have
somewhat of an impact.
With this experiment, customers can decide which store gives them the hottest coffee. Also,
different manufacturers can use this information to design the perfect coffee cup.
I am happy with the work I put into this experiment, and have discovered interesting information
about different brands of coffee cups. For example, I thought muffin break would have had the best
coffee cup (after styrofoam) because they charged me $1 per cup!
13/3/
16
I’ve hypothesised that the design of the cups would influence the insulation qualities, and my
results supported this hypothesis as styrofoam was the best insulator out of the cups tested. I did
some further research on styrofoam, and found that although they’re effective, most companies
don’t use them because they aren’t environmentally friendly
Styrofoam cups are the most effective insulator
●
●
●
They are 95% air, allowing it to trap warm air. The trapped air inside the styrofoam prevents
heat from effectively passing out of the cup by limiting conduction effects.
Styrofoam is structured as microscopic air bubbles contained by relatively stiff walls. In
addition to making the substance lighter, the bubbles reduce the material’s thermal
conductivity to a value only slightly higher than that of air.
However, styrofoam cups are not eco-friendly
○
○
Non-biodegradable = made from polystyrene - a petroleum-based plastic
Styrofoam is lightweight, and therefore floats. Polystyrene has accumulated along
coasts and water ways around the world
○ Petroleum is a non-sustainable resource
http://www.ehow.com/how-does_4898717_why-styrofoam-good-insulator.html
http://classroom.synonym.com/styrofoam-cooler-keep-things-cold-18521.html
http://greenliving.lovetoknow.com/How_Styrofoam_is_Bad_for_the_Environment
I was curious as to how the other cups were made, so I cut it up to find that they were made from
practically the same thing - a double layer of paper.
So why were there such difference between their results? Then, I realised that of course, there had
to be other factors affecting the insulation quality! These are some ideas that could be further
investigated. For example, perhaps the colour of the cup had some sort of effect on the insulation
qualities, since lighter colours reflect radiation better.
However, I think the most important factor was the diameter of the top of the cup, since researched
had shown that convection was the most efficient in transferring thermal energy. Although all cups
have the same volume and capacity (8oz), they’re shaped differently. The size of the top is directly
proportional to heat loss
Type of Cup
15/3/
16
Diameter of Cup (cm)
Average Temperature Change (°C)
Styrofoam
7
13.1
McDonald’s
8
16.6
Gloria Jeans
7.5
14.8
Donut King
7.5
15.3
Muffin Break
8.5
16.3
I thought I was cutting it a little bit close because my draft report is due in 2 days. I had to form
sentences from my research on heat for my introduction, and also to write my discussion. Since I
already had all the information required, it didn’t take too long and I managed to finish the entire
report today. It was merely a matter of wording information and copying and pasting the
method/equipment list. Thanks to the school for providing me with this template!
17/3/
16
I’ve submitted my draft report!
19/3/
16
I researched further and learnt that paper cups are not entirely recyclable since they are often lined
with polyethylene (plastic) or wax to prevent liquids from leaking out or soaking through the paper.
This lining is too difficult to separate during the paper recycling process.
http://www.earth911.com/recycling-guide/how-to-recycle-paper-cups/
21/3/
16
I got my friend to peer review my report, and she suggested not to have any first person pronouns.
I’ve reworded parts of my introduction and my discussion. My final report is due in 2 days :)
25/5/
16
I thought that the journey was over for this project but it turns out, it’s not. I’ve been invited to
participate in a science conference at school – where a panel of external judges come, and listen to
our presentations – and judge, asking questions regarding my experiment. I’ve got approximately a
week to refine my SRP with the feedback received from my class teacher.
01/6/
16
There was an information session held at lunch yesterday. The teacher suggested we investigate
measures of spread in our discussion, and improve the analysis of our results. So I calculated:
The gradient of the lines in the line graph – to show the rate in which the temperature is decreasing.
The steeper the slope, the greater the temperature change over 30 minutes, and the worst of an
insulator they are. The cups with a gentler slope, like styrofoam, are better insulators. Perhaps the
difference isn't really that significant. The difference in gradient between the worst and best cup is
0.11. However, in saying that, there is still consistently a slight difference in temperature between
each type of cup.
Styrofoam
m = -0.44 (2dp)
McDonald’s
m = -0.55 (2dp)
Gloria Jeans
m = -0.49 (2dp)
Donut King
m = -0.51 (2dp)
Muffin Break
m = -0.54 (2dp)
The r squared value – which showed that there was a strong positive correlation between the
diameter of the cup and the temperature change of the liquid in the cup over time.
r² = 0.16547 (with styrofoam)
r² = 0.97887 (without styrofoam)
10/6/
16
Last night, I presented my student research project to a panel of external judges and was a finalist!
They asked question and provided insight into other ways I could take my project a step further:
- How would the shape of the cup affect the temperature change, while providing the same amount
of coffee (turns out sphere was the best shape, but it’s impractical)
- Would there be a difference if coffee was used instead of water
- Would the graph still be linear if we extended the duration of the experiment
06/08 I’ve refined my report, adding in feedback from the judges and my teachers.
/16
I also added in the standard deviation for each type of cup across the five trials, to measure the
reliability of the experiment
Temperature Change after 30 minutes (°C)
1st Trial
2nd Trial
3rd Trial
4th Trial
5th Trial
Average
Standard
Deviation
σx
Styrofoam
12.5
13.5
14
13
12.5
13.1
0.58 (2dp)
McDonald’s
17
16.5
17
15.5
17
16.6
0.58 (2dp)
Gloria Jeans
15.5
14.5
15
15
14
14.8
0.51 (2dp)
Donut King
16
14.5
16.5
14.5
15
15.3
0.81 (2dp)
Muffin Break
17
16.5
17
15.5
15.5
16.3
0.68 (2dp)
Type of Cup
I will be submitting my report, along with this logbook to the Young Scientist Competition!