Chemistry Abstracts 1 Judges, please do NOT pre-judge these abstracts. They should only be used to gain a better understanding of the projects you will see on State Science Day. GENE—General Chemistry Elijah Tebbe Ferrofluid CHE In researching for a project the researchers were inspired by a video on youtube called ferrofluid. It was very interesting so the researchers agreed to do a science experiment related to ferrofluid.While waiting for ferrofluid to come the group formed an hypothesis. The group’s hypothesis was, the length of the ferrofluid spikes will be longest at the hottest temperature. The experiment was designed and when the ferrofluid arrived the experiment was started. Goggles, gloves, and protective shirts were worn during the experiment. The first task was to change the temperature of the neodymium magnets. The cold magnet was frozen with dry ice. The temperature of the magnet was measured using an electronic thermometer. The temperature went down to 0 degrees fahrenheit. The group then dropped the magnet into the ferrofluid and a measurement was made on how long the spikes were with a toothpick and this measurement was record. For the second test the group did the same thing, but did it at room temperature.Then the group put the neodymium magnet on a hot plate and waited until the magnet was 144 degrees fahrenheit. The magnet was then immediately put it in the ferrofluid and the measurement process was repeated. The groups conclusion found that the hypothesis was incorrect. Cold affected the ferrofluid much more than hot did. Adam Hamdan The Effects of Soda on Teeth CHE ANAL The science experiment I chose to conduct involved determining which of five commonly drank sodas along with Carbonated water and water would be the most damaging to your tooth enamel. After my initial research, I came across five different types of sodas along with carbonated water and water as a baseline. These five sodas were named: Clear, Orange, Root beer, Cola A, and Cola B. I also gathered adult teeth of near equal weight and from people of near equal age for each of the four trials for my experiment. I then checked their weights each day to see how much weight they lost from yesterday and from their original weight inside each soda for five days. At the end of each of the four trials, I concluded that the worst of all the sodas was Cola B followed by Cola A, with Clear and Orange falling in the middle, and Root beer, Carbonated, and Water appearing to be the healthiest of all the drinks. After the results came in I was pleased to say that my hypothesis was accepted by stating that Cola B was
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Chemistry Abstracts
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Judges, please do NOT pre-judge these abstracts. They should only be used to gain a better
understanding of the projects you will see on State Science Day.
GENE—General Chemistry
Elijah Tebbe Ferrofluid CHE
In researching for a project the researchers were inspired by a video on youtube called ferrofluid. It was
very interesting so the researchers agreed to do a science experiment related to ferrofluid.While waiting
for ferrofluid to come the group formed an hypothesis. The group’s hypothesis was, the length of the
ferrofluid spikes will be longest at the hottest temperature. The experiment was designed and when the
ferrofluid arrived the experiment was started. Goggles, gloves, and protective shirts were worn during
the experiment. The first task was to change the temperature of the neodymium magnets. The cold
magnet was frozen with dry ice. The temperature of the magnet was measured using an electronic
thermometer. The temperature went down to 0 degrees fahrenheit. The group then dropped the
magnet into the ferrofluid and a measurement was made on how long the spikes were with a toothpick
and this measurement was record. For the second test the group did the same thing, but did it at room
temperature.Then the group put the neodymium magnet on a hot plate and waited until the magnet
was 144 degrees fahrenheit. The magnet was then immediately put it in the ferrofluid and the
measurement process was repeated. The groups conclusion found that the hypothesis was incorrect.
Cold affected the ferrofluid much more than hot did.
Adam Hamdan The Effects of Soda on Teeth CHE ANAL
The science experiment I chose to conduct involved determining which of five commonly drank sodas
along with Carbonated water and water would be the most damaging to your tooth enamel. After my
initial research, I came across five different types of sodas along with carbonated water and water as a
baseline. These five sodas were named: Clear, Orange, Root beer, Cola A, and Cola B. I also gathered
adult teeth of near equal weight and from people of near equal age for each of the four trials for my
experiment. I then checked their weights each day to see how much weight they lost from yesterday
and from their original weight inside each soda for five days. At the end of each of the four trials, I
concluded that the worst of all the sodas was Cola B followed by Cola A, with Clear and Orange falling in
the middle, and Root beer, Carbonated, and Water appearing to be the healthiest of all the drinks. After
the results came in I was pleased to say that my hypothesis was accepted by stating that Cola B was
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going to be the worst. I believe that my experiment produced accurate results and provided data to tell
the world which soda was the worst for your teeth and caused the most tooth enamel.
Emily Kaufman Nail Polish: Is it really all it's cracked up to be? CHE ANAL
For this experiment I tested the durability of nail polish, and what would happen when I put it through
several tests of everyday life. After repeating the experiment for seven days I was able to figure out
which polish was actually the strongest. I painted plastic rectangles with nail polish and put them
through several tests. In the end Diamond changed the least and Impossible changed the most.
Haley Hoersten Homemade Instant Ice Pack vs Store Bought Instant Ice Pack CHE ANAL
Most people use an ice pack when they have pain or an injury. The goal of this experiment was to see if
the researcher could make an instant ice pack stay colder and last longer than ones sold in stores.
This researcher hypothesized if ammonium chloride is added to water, it will stay colder for a longer
duration, than an instant ice pack sold in stores, calcium chloride, sodium chloride, and urea.
There were five different chemicals used in this experiment. The researcher started by pouring one
hundred and twenty milliliters of water into a glass bowl. After taking the water’s temperature the
researcher added a chemical. Every fifteen, thirty, forty-five seconds, and every minute up to thirty
minutes the temperature was recorded.
After experimentation it was found that the instant ice packs sold in stores had the coldest temperature
of -2.5 and stayed under zero degrees for eight minutes.
It was concluded that the hypothesis was not supported. The experiment showed that the instant ice
packs sold in stores would be better than making your own.
Shelby Ewing The Effectiveness of Higher Costing, Higher SPF-Valued Sunscreen Versus Lower
Costing, Lower SPF-Valued Sunscreen in Blocking Ultraviolet Radiation CHE ANAL
The issue of ultraviolet radiation is a severe one. To allow people to gain valuable knowledge on the
matter, we tested the effectiveness of sunscreen in relationship to the cost. The experiment was
designed to help people learn about protection from ultraviolet radiation and learn the most effective,
yet appropriately priced, methods to avoid over exposure to radiation. In our experimentation, SPF 15,
30, and 50 sunscreen in three different brands each was tested against ultraviolet radiation from an
ultraviolet lamp. During the experiment, one type of sunscreen was coated onto a sheet of glass. The
glass was then put into a wooden box in between the ultraviolet lamp and an ultraviolet meter, which
picks up the amount of ultraviolet radiation present. The UV light was turned on, and the UV meter
detected the amount of ultraviolet radiation that passed through the glass and sunscreen. With the
results, we discovered that SPF 30 and SPF 50 sunscreen protect nearly equally from harmful ultraviolet
rays. With this observation, it is proven that people can buy less expensive SPF 30 sunscreen over more
expensive SPF 50 sunscreen and still be safely shielded from UVR, which can cause many unwanted
diseases. In the current time of economic crisis, the little things can help, and knowing this proven
theory may help people use their money in the most useful way.
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Ryan Morton-Strauss Study of the effectiveness of clumping cat litter CHE anal
The purpose of this experiment was to find which clumping cat litter worked the best. In order to
understand this experiment one must understand the different types of cat litter and the chemical
composition of cat urine, and its effects on clumping cat litter. It was hypothesized that if different types
of cat litter are tested on clumping ability, then the pine will work the best. When the fibers in pine get
wet they retract and during this they catch each other forming an interlacing clump. This is the reason
pine will clump the best. The materials that were used were different types of litter including;
clay(clumping and non clumping), corn, pine, and paper. Each type of cat litter was placed into a pan and
had ¼ of a cup of water poured on it and then measured before and after it was scooped. The steps
were done with each type of cat litter. After testing it was found that the clumping clay and corn litters
performed the best and were equally matched while the pine litter placed last with no clumping ability.
The non-clumping clay litter performed poorly also . This information is important for the everyday
consumer and pet owner.
Micaela Schempf Amounts of Electrolytes in Sports Drinks vs. Natural Drinks CHE ANAL
There have been long-standing debates on the benefit of sports drinks for hydration. Athletes across the
world use sports drinks to help hydrate themselves throughout practices or long workouts. Recently,
many people are saying that natural drinks are even better than sports drinks at replenishing
electrolytes to hydrate. This project seeks to prove which is better by testing the current in each. For the
sports drink, I used Gatorade and for the natural drink, I used coconut water. A multimeter was
connected to a battery and a straw using alligator clips, battery clips, and copper wire. The multimeter
tested the current through the straw in milli-amps. The higher the current is, the better conductance the
drink has which means that there are more electrolytes. This test was conducted four times on three
different days. I tested distilled water, tap water, coconut water, and Gatorade. The end of the testing
showed a tremendous amount of electrolytes in the natural drink compared to the amount in the sports
drink. My hypothesis was that coconut water will have a higher amount of conductance than the sports
drink because it has more electrolytes. My hypothesis was supported, in turn supports the conclusion
that natural drinks like coconut water have a higher amount of electrolytes than a sports drink like
Gatorade to hydrate the consumer better.
Nick Hakes The Effect of Wrappers on the Melting Rate of Chocolate CHE ANAL
My project, ‘The Effect of Wrappers on the Melting Rate of Chocolate,’ is a chemistry project focused on
finding a better overall solution to the chocolate wrapper. The goal of my experiment was to find a
wrapper that could withstand higher temperatures while still remaining cost effective. The idea came
from problems in Africa where companies lose hundreds of millions every year due to melted chocolate.
My hypothesis was that if I used a stronger, thicker wrapper, then the Hershey's milk chocolate would
take longer to melt. I tested a wide variety of wrapping materials, such as aluminum foil and newspaper,
and wrapped them over a single uniform square of a Hershey milk chocolate bar. I then tested the time
it took for the chocolate, not the wrapper, to reach the universal melting point of 30 degrees celsius. No
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current chocolate wrapper averaged above 90 seconds, while newspaper won overall with a 165 second
average. I also tested two layered wrappers, with one being newspaper and the current Hershey
wrapper. This combination proved to be a strong choice with a 185 second average. I also researched
and took into consideration things like environmental impact, safety, ease of mass production, and the
price per metric ton. Overall, the current Hershey chocolate wrapper proved to be an inadequate
wrapper, while layered wrappers and materials such as newspaper proved to be great solutions. The
impact of this experiment is large, as it opens the door for the improvement of the current chocolate
wrapper.
Katie Arendt Do the active ingredients affect the hold time of hairspray? CHE ANAL
The active ingredient in hairspray is a fixative. A fixative can be a polymer, copolymer, type of gum, or
sugar. The hypothesis was that the hairspray with the most copolymers will have the longest hold time.
A single strand of hair was knotted around a dowel. Then it was slipped off and sprayed with one of
seven hairsprays. After drying for an hour, the hair was cut. A timer was started. When the bottom
pieces of hair touched, the timer was stopped. The time recorded was the hold time. The hairspray with
the longest hold time was the best. Hairspray A had the longest hold time, and Hairspray G made with
sugar and water had the worst hold time. Hairspray A had two copolymers, while Hairspray G had none.
My hypothesis was partially supported. The hairspray with the most copolymers did have the longest
hold time, but the rest were not in order of number of copolymers.
Siva Keerthi Pelluru Vitamin C in Organic Vs. Inorganic Fruits CHE ANAL
The purpose of doing my experiment was to see if there was really more Vitamin C in the organic fruits
than the conventional fruit. This experiment could help society see if there was really more nutritional
value in organic fruits.
Vitamin C is also called ascorbic acid. It is vital for the immune system, and helps healing wounds.
Vitamin C deficiency can cause scurvy, so it is important to consume the proper amount.
My hypothesis was if four different organic fruits and their conventional counterparts are analyzed with
a Vitamin C redox titration then the organic fruits will have more Vitamin C. The procedure of doing this
experiment is a method called titration. There is three substances used: the indicator, the tirant, and the
solution. The indicator is the soluble starch. When all the Vitamin C is bound, the excess triode turns the
indicator dark.
My results supported my hypothesis; which is if four organic and conventional fruits are tested, the
results were there was greater Vitamin C in the organic fruits than then the conventional. The
conventional apple had an average of three mg of Vitamin C, while the organic apple had an average of
four mg. The conventional orange had 33 mg of Vitamin C while the organic orange had 4o mg. Also,
the organic kiwi had 38 mg of Vitamin C, however the conventional kiwi had only 31 mg. Finally, the
conventional banana had 10 mg of Vitamin C, while the organic banana had 14 mg of Vitamin C."
Emily Yacapraro Which carpet stain remover removes stains the best? CHE ANAL
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This project is to determine which carpet stain remover removes stains the best. Carpet squares will be
stained with mud, ketchup and grape juice. The carpet squares will have a designated amount of stain
applied to them and will soak and be scrubbed for a designated amount of time. Each carpet stain
remover will receive an average score. A carpet ranking system will be used to score the removal of the
stain. All of the carpet stain removers scored well on the removal of grape juice but the homemade
carpet stain remover had the best overall score for all three stains.
Vishakha Gupte Acidity of Organic and Non-Organic Produce CHE ANAL
The controversy over buying organic versus non-organic food is widespread and heavily discussed, and it
is often wondered if the additional price is worth the health benefits of buying organically. The aim of
this experiment is to see if there is a difference in the acidity of organic and non-organic produce. It was
predicted that there would be no major difference in the acidity of the organic and non-organic
produce. In this experiment, a blender, a pH meter, distilled water, and eight different fruits and
vegetables were used. The hypothesis was supported by the results. The most notable difference was a
small 0.23. It may not be worth spending the extra money to buy organic if acidity is the main concern
of the consumer as there is no major difference. This experiment is significant because it can help
people decide if organic produce is the right option for them.
Julia Pei Hydrophobic paper spray mass spectrometry to detect illicit drugs CHE ANAL
The objective of this project was to optimize the new method of hydrophobic paper spray mass
spectrometry. In paper spray ionization (PSI), a sample is simply placed on a paper triangle and a high
voltage (kV) is applied to the wet paper triangle. This process releases charged micro-droplets that
contain the analyte of interest, which are then transported to the mass spectrometer (MS) for
characterization. Currently, a major problem that occurs during PSI is the matrix effect. The ‘matrix’
refers to all components in the sample other than the analyte(s) of interest; they tend to overshadow
the analyte, creating noise in the mass spectrum. It was hypothesized that a hydrophobic treatment of
ordinary paper could act as an extraction medium to absorb organic compounds whilst excluding
aqueous-based matrixes from the paper surface. This selective absorption was expected to make
identification of a target drug with mass spectrometry easier and more sensitive. Results from MS
analysis of benzoylecgonine (289.33 g/mol) showed that at both 4 kV and 2.5 kV, there were higher
relative abundances of benzoylecgonine when using treated hydrophobic paper than the untreated
paper. This suggests that the hydrophobic paper was able to selectively absorb the drug of interest and
increase the efficacy of paper spray mass spectrometry. This research is important because it could
allow for in-situ sample (e.g., urine and blood) preparation, a capability that has obvious implication in
field analysis using portable MS instruments. The clinical application of this research would be
therapeutic drug monitoring from untreated bio-fluids.
Jacob Richards Which Brand of Orange Juice Has the Most Vitamin C? CHE ANAL
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I wanted to see what the best brand of orange juice was for my family to buy. I tested the amounts of
Vitamin C in different brands of orange juice. I thought Tropicana would be best.
I used a method called titration to test each juice. It involved a test solution of info phenol, test tubes,
droppers, and ten different types of orange juice. I tested each of the orange juices three times and
recorded the averages. The test was to see how many drops of juice it would take to turn the undo
phenol test solution from deep blue to crystal clear.
The Old Orchard brand frozen orange juice had the most Vitamin C and the Minute Maid brand orange
juice had the least.
My hypothesis was wrong.
Lauren Garan Lip Balm Chemistry CHE ANAL
The purpose of my project is to see which ingredients added to a basic lip balm formula is most
appealing to the consumer. I chose this project because I am interested in chemistry and think that
when you are testing different formulas you could possibly invent something new.
The idea is to test different formulas of lip balm to see if the consumer prefers texture, scent or the way
a product looks.
Formula one was the basic recipe. It contained tea tree oil, beeswax, petroleum jelly, pure honey,
vitamin E oil and Vitamin E cream. The second formula contained all of the ingredients from formula one
plus peppermint oil and one drop of red food coloring. Formula three had the additive of sweet orange
oil with orange coloring. In formula four I added vanilla and red coloring.
My results were that formula three was the testers favorite because it had the best scent and color.
Even though it had the same moisturizing effect as the other formulas.
I conclusion I found that my hypothesis was correct I thought that the consumer would prefer color and
scent over moisture and texture. I found out during the process of making the lip balm that the beeswax
when heated does not absorb the food coloring well. I will probably continue to create other lip balm
recipes since I found the project to be such an excitement.
Heather Milliron How Permanent is a Permanent Marker? CHE ANAL
This project was to see if a permanent marker is actually permanent. A Sharpie Pro marker was used in
this project. The hypothesis is that a Sharpie Pro marker is not permanent. The hypothesis was proven
correct. Sixty marks were put on a sheet of glass. The following six cleaners, 409, Clorox Cleanup,
Windex, Method, Simple Green, and vinegar were used on ten different marks each. My control was
using the same amount of cleaner on each mark. Also using the same type of cloth and wiping only one
time. I also used glass as my only testing surface. Possible errors could have been splattering of cleaner
when applying it to the mark, and the thickness and length of the mark drawn. The importance of this
project was to test whether a marker labeled permanent is actually permanent on a nonporous surface
such as glass.
Bailey Kreft Cookies - Changing Ingredients CHE ANAL
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I am testing whether changing the consistency of the ingredients in the recipe, how will it affect the
taste and appearance of the cookie. The purpose of this experiment is to determine how important each
ingredient is in the recipe. The hypothesis is based using a controlled recipe and changing 3 key
ingredients to determine any changes.
To begin the experiment, the first step is to make the original cookie first. The second batch will replace
baking soda for baking powder, using the same measurement. The third batch, will have an increase of
flour from 1 cup 2 tablespoons to 2 cups of flour. The final batch will replace the room temperature
butter with melted butter. Each batch will be baked at 350 degrees for ten minutes. There will be taste
testers who blindly review each cookie based on taste and appearance, with a final tally to determine
what batch tasted and looked the best.
The original hypothesis that the original controlled cookie batch would taste and appear visually the
best was not correct. Based upon the reviews of the testers, the batch that received the most praise for
taste and appearance was batch number four.
The overall answer to the hypothesis was that the melted butter made for the best tasting and
appearance out of the cookie batches. The controlled batch was a close second. The third favorite
cookie was replacing baking soda with baking powder. The least favorite cookie was the increased flour
cookie.
Jordan Copeland Plop Plop Fizz Fizz - The Effect of Temperature on Reaction Time CHE ANAL
Effervescent tablets have a chemical reaction when dropped into water. I want to figure out if you can
change how fast they dissolve by changing the temperature of water.
Kelsey Bowman Detergent Debate: Which is most efficient? CHE ANAL
Stains can ruin everything from clothes, furniture, to carpets. Everyone has stained an object that was
important to them. The purpose of this project was to find the best original liquid laundry detergent to
remove stains. Three detergents were used Tide, Dreft, and Gain. It was hypothesized that Tide would
remove the chocolate syrup stain in the least amount of washes because Tide has the ingredient
hydrogen peroxide which is a bleach that supports the cleaning cycle by removing the color of the stain.
To conduct this experiment twelve white T-shirt squares were cut out with a cardboard square
template. The experimenter chose these samples to apply the stain, because the stain will appear more
visible on a white T-shirt rather than a colored shirt. The chocolate syrup was chose because the stain is
liquid so it will soak into the fabric. Two milliliters of chocolate syrup was placed on each square to equal
twenty four milliliters that was used in the experiment. Six medical syringes were used to apply 2
milliliters on each of the squares. The samples were placed in the washers and washed for 45 minutes
per each wash. The experimenter stopped washing the control group after the fourth wash. The water
would not remove the stain because the water lacked chemicals and surfactants. The hypothesis of Tide
removing the stain in the least amount of washes was proven correct. Choosing a laundry detergent may
seem trivial, but it is still an important decision.
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Kayla Butler The Flammability of Different Treated Woods Used to Build a Barn CHE ANAL
Every year, there is an average of 200 horses that will die in a barn fire. Barn fires can be started by
many little items like cigarettes, lightning, or sparks from chewed wires, which ignites hay and stall
beddings and the pine wood of the walls. In this experiment, three different fireproof sealants were
tested to see which is the most effective at not igniting and burning. Fifteen pine wood rods treated in
Great Stuff Fireblock, fifteen pine wood rods in Valspar Fireproof Spray Paint, and fifteen pine wood
rods in Valspar Barn and Fence Acrylic Latex Paint were tested and timed when burned. Valspar Barn
and Fence Acrylic Paint had the least time to ignite with 17.49 seconds and the shortest extinguishing
rate at 1.40 second results while Valspar Fireproof Spray Paint had the fastest time to ignite with 7.46
seconds and longest time extinguishing at 16.06 seconds results. It is able to be seen that Valspar Barn
and Fence Acrylic Paint is best to use to limit the spread of fire in barns.
Nidhi Marpadga Can Baking Soda be a substitute for Baking Powder in a Recipe? CHE
ANAL
Have you ever ran out of baking powder but wanted to use baking soda but don’t know how much to
put in? Well I conducted a test with muffins using baking powder just like a normal recipe should and
then used different proportions of baking soda and Cream of Tartar to make the same final product. I
was trying to produce baking powder with proportions of baking soda and Cream of Tartar. You need to
use cream of Tartar with baking soda to produce baking powder because in baking powder there is
baking soda and a dry acid. To substitute that dry acid we use Cream of Tartar. From my results I learned
that you can use ½ tsp of Cream of Tartar and ½ tsp of Baking Soda to make almost the same recipe.
Now you have to remember that you have to use the same amount of baking powder to baking soda
and Cream of Tartar put together. So how much ever baking Powder you need use half the amount of
Baking Soda and half the amount of Cream of Tartar to make your recipe work similarly. Now baking
powder is a leavening agent which means to make it rise. So you would use this for breads, muffins, etc.
So next time you need to make a recipe that involves using stuff you don’t have like baking powder
don’t hesitate to use the substitutions above.
Kaylynn Yockey Diaper Absorbency CHE ANAL
The purpose of this project was to see which diaper would absorb the most when using tap water or a
sodium chloride solution. The expected result was that Pampers® brand would be the most absorbent.
The actual experiment involved keeping a record of the absorbency of four brands of diaper using tap
water and sodium chloride solution. This was done by pouring a specific amount of water over a specific
amount of time onto a diaper then letting it sit for another specific amount of time then letting water
drip off and measuring the water and subtracting it from the original amount.
After this project the data collected shows that Pampers® brand absorbed the most. This proved my
hypothesis to be correct.
Brianna DeChristopher Which Toothpaste Whitens Best? CHE ANAL
Chemistry Abstracts
9
The purpose of this project is to see which toothpaste whitens teeth the best. Unglazed tiles were
soaked in tea overnight. Then, toothpaste was applied to the tiles to determine which removed more of
the tea stains. The results showed Crest 3D White worked the best at whitening and removing stains
from the tiles. The hypothesis was disproved because it was hypothesized that Colgate Optic White
would work the best at removing stains.
Taylor Schneider How To Not Air Your Dirty Laundry CHE ANAL
My project was called ‘How To Not Air Your Dirty Landry’. I tested for my question which stain remover
gets stains out the best. I tested bleach, OxiClean, and a mix of baking soda and peroxide. The stain
removers were tested on three stains; ketchup, mustard, and grape juice. I first stained the cut up t-
shirt swatches with the three types of stains and let them set overnight. I washed them on the same
settings for all stains for one hour and one minute. The swatches were then dried and I proceeded to
rank them on a scale one to five; with one being poor, two to four for good, and a five for excellent. As I
stated in my hypothesis, bleach was the most successful at the stain removal.
Yalini Ramamoorthy Vitamin C in Oranges CHE ANAL
Vitamin C helps the body maintain tissue, bones, blood vessels, and skin. With Vitamin C, you can
prevent, immune system deficiencies, cardiovascular disease, skin problems, etc. The purpose of our
project is to define the Vitamin C levels in the oranges we have chosen.
Procedure:
Prior to experiment, crush 50 mg of a vitamin C tablet into 20 mL of water and use as control/constant.
Juice orange.
Pour 50 mL of juiced orange into labeled cup.
Pour an amount of iodine into another cup.
Use eyedropper to to release 1 mL of iodine at a time into the juice.
Use a table to keep track of any color change observed in the juice.
Record when the juice turns into the color of the iodine on your table.
Use the equation (50/amount of iodine it took for the reference) *amount of iodine it took for the juice=
amount of vitamin C(mg)/50 mL
Simplify the answer to get an accurate measurement of how much vitamin C there is in the orange per
mL.
Repeat this process for all the oranges.
The orange with the highest final answer has the most vitamin C.
In conclusion, the Valencia orange has the greatest amount of Vitamin C with 2.6 mg/mL of juice.The
orange with the least amount of vitamin C was the Blood orange, with only 1 mg of vitamin C per mL of
juice. We also calculated the average of the 2 trials and determined the winner using that table as well.
Makenna Korzan The Analysis of Calcium in Water CHE ANAL
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I learned that different places have a different amount of calcium in their water. So far, the amount of
calcium is different for every place. With a softener, you could have no calcium left in your water. I
wanted to find out how much calcium is in five different locations in Ohio. During the experiment, I
loved to see the water change colors. When it changed to a brandy color to blue, it was interesting to
see how fast that it would change. After boiling the water sample for five minutes, I put in fifteen drops
of sodium hydroxide. I then put a few drops of calcon indicator which turned the water to a brandy color
in a couple of seconds. Finally I put in EDTA which turned the color to blue.
The samples that were collected have not been filtered. The Ottawa water had the most amount of
calcium with 177 parts per million. The Elyria sample has the least with 20.2 parts per million of calcium.
The samples with more calcium took longer to change blue than samples with less. Also, the samples
with more calcium took longer to stay blue and not change back to the brandy color. It would be useful
for everyone to know because calcium damages your appliances. I thought that the amount of calcium
in the water would fall in between 50 and 80 parts per million. Some were above while others were
below my hypothesis.
Robert Chesonis Which 100% Fruit Juice Containing Vitamin C is Most Beneficial? CHE
ANAL
Which one hundred percent fruit juice containing vitamin C is most beneficial? Orange juice would be
the juice of choice, of course, it helps fight the common cold due to its vitamin C content. To prove this
theory correct, I decided to test which fruit juice would contain the most vitamin C. First, I made an
iodine indicator solution by mixing one tablespoon of cornstarch and water to make a paste and then
mix the paste with 250ml of water and let it boil for five minutes. Next I used a pipette and added ten
drops of the solution to 75ml of water and added iodine to the mixture until it turned purple. Apple,
orange, cran-apple, and a Hi-C juice box were the juices of choice. In small cups 5ml of the iodine
indicator solution was added along with ten drops of apple juice. I had to clean the pipette and repeat
with each individual juice. Finally, I compared the color of each mixture to determine which juice would
contain the most vitamin C. The one that was the clearest wins and the one that was the darkest shade
of green would contain the least amount of C. Unbelievably, the Hi-C juice box was the clearest and the
apple almost clear. Cran-apple turned green and the orange juice was a deep green meaning it
contained the least amount of vitamin C. My hypothesis was proven incorrect, I strongly believed the
orange juice would have contained the most vitamin C. My project has proven to be beneficial. The
next time you need a little vitamin C, drink a Hi-C juice box.
Stamatina Tolias Electrochemical Detection of Catechol by Polyeugenol Modified Electrodes
CHE ANAL
Abnormal secretion levels of neurotransmitters in the brain, particularly those in the catecholamine (1-2
dihydroxybezene) category, is a dilemma in modern day neuroscience due to the fact that they have
been linked to prevalent mental and physiological disorders. The detection of these neurotransmitters
could facilitate prognosis, diagnosis and recuperation of patients. Catechol (basis of catecholamine
molecules) exists among other substances (interferents) in the brain, like ascorbic acid. Modifying the
electrode surface or the type of electrode itself can help enhance the detection of catechol. In previous
studies testing a modified electrode surface, the modification (Poly 3-methylthiophene) has fallen apart
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in solution. Thus, there is also a need for modification, which will not disintegrate during use. In regards
to these issues, the goal of the project was to modify electrodes with a polyeugenol (clear polymer)
coating and use electrochemical methods to achieve reproducible results in the detection of catechol. It
was hypothesized that the polyeugenol modification would not disintegrate and would prove an
effective modification for various types of working electrodes. Four different types of working
electrodes, Gold (Au), Palladium (Pd), Platinum (Pt) and Carbon (C) were modified with polyeugenol,
tested, and analyzed to determine the optimum catechol detection method in the presence of an
interferent like ascorbic acid. The results show that the Gold and Carbon electrodes were overall the
most successful in the detection of Catechol. The polyeugenol modification did not disintegrate during
use. However, it cannot be said with certainty that the results supported the hypothesis due to the fact
that during testing there was no second anodic peak. This made it impossible to differentiate whether
the only anodic peak present, illustrated the presence of ascorbic acid or catechol.
Doua Mohammad Does fabric softener make material more flammable? CHE ANAL
This experiment is to test if different fabric softeners have an impact on how easily fabric will catch on
fire. If rags are washed when using a fabric softener, then they will ignite more quickly than rags
washed without fabric softener. Additionally, flammability of the rags will vary depending on which
fabric softener has been added to the washing machine. The materials were collected and the
experiment was carried out in the driveway. One by one the fabrics were lit using a lighter placed equal
distance from each piece of fabric. Rags that had been washed with fabric softener added during the
rinse cycle ignited more quickly than rags washed without fabric softener. This was true for all 5 brands
of fabric softener. The rags washed with no fabric softener only ignited when the flame was placed
directly on the rag. All of the rags washed with fabric softener added to the rinse cycle ignited when the
flame was as far away as three inches or as close as two inches, depending on the brand of fabric
softener. This hypothesis was supported by the data.
Troy Stemen Fabric and Flammability CHE ANAL
This project seemed very interesting because I wondered if clothes burned faster depending if they have
been washed in commonly used laundry detergents or not. One of my friends had told me a story of
how their parent’s clothing once caught on fire and they ended up getting burned. I wanted to see if the
detergent they used made it so that the clothes they were wearing burned faster.
,This project I conducted proved true and the fact that laundry detergents make clothes more
flammable is accepted by my hypothesis found in the report. The problem of my project was the
amount of money I had to spend on the materials. The laundry detergents I soaked the fabrics in were:
Oxi Clean, ALL Gel Packs, Tide, Member’s Mark, and Mela Power. The fabrics I burnt were: Sweatshirt,
Polyester, Jegging, Silk, Corduroy, Cotton, Fleece, Denim, and Linen. I soaked the fabrics in the
detergents overnight, dried them, then burned each one, keeping track of burning times. I recorded the
times of each burn time with each fabric and included the data in graphs. The fact that the time of each
raw material took longer to burn than the materials soaked in detergent told me that laundry
detergents do really affect the material’s burn time. This project has given me the skills of time
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management, responsibility, and craftsmanship.
Cannon Morgan The Maximum Loading Amount of Iron Nitrate for Maximum Performance in
Sodium Ion Batteries CHE ANAL
Batteries are used every day to power hundreds and thousands of things people use. A huge majority of
these batteries are lithium ion batteries, but what many people do not know is the obtainable lithium
supply is running low in the Earth’s crust. So we need to find a new source for battery production. A new
source that will be in abundance and that will be a good source of energy is needed; sodium. The
hypothesis being tested in this experiment is that the higher the loading amount of iron nitrate, the
higher the performance of the battery will be. Fabrication of the battery using ordered mesoporous
carbons (OMC) and iron nitrate was done using equipment such as the furnace/oven and the argon gas
chamber. Batteries were created with fixed ratios of resol/OMC/carbon black. Solutions were then dried
for 24 hours and carbonized in the furnace for 3 hours at 800oC. The solutions were then cast onto
copper films and made in batteries and tested for pore size, pore population, and performance. The
results thus far in the experiment show support of the hypothesis but experimentation is still
undergoing. These results could potentially mark a change in the way we produce batteries and their
effectiveness and availability.
Iris Borgert The Effectiveness of Higher-costing, Higher SPF-valued sunscreen vs. Lower-costing,
volwer-SPF valued Sunscreen in Blocking Ultraviolet Radiation CHE ANAL che
The issue of ultraviolet radiation is a severe one. To allow people to gain valuable knowledge on the
matter, we tested the effectiveness of sunscreen in relationship to the cost. The experiment was
designed to help people learn about protection from ultraviolet radiation and learn the most effective,
yet appropriately priced, methods to avoid over exposure to radiation. In our experimentation, SPF 15,
30, and 50 sunscreen in three different brands each was tested against ultraviolet radiation from an
ultraviolet lamp. During the experiment, one type of sunscreen was coated onto a sheet of glass. The
glass was then put into a wooden box in between the ultraviolet lamp and an ultraviolet meter, which
picks up the amount of ultraviolet radiation present. The UV light was turned on, and the UV meter
detected the amount of ultraviolet radiation that passed through the glass and sunscreen. With the
results, we discovered that SPF 30 and SPF 50 sunscreen protect nearly equally from harmful ultraviolet
rays. With this observation, it is proven that people can buy less expensive SPF 30 sunscreen over more
expensive SPF 50 sunscreen and still be safely shielded from UVR, which can cause many unwanted
diseases. In the current time of economic crisis, the little things can help, and knowing this proven
theory may help people use their money in the most useful way.
Bonnie Simpkins Teeth Discoloration: Analysis of Commonly Consumed Beverages and
Resulting Stains to Teeth CHE ANAL,GENE
Teeth Discoloration: Analysis of Commonly Consumed Beverages and Resulting Stains to Teeth
The researchers or Bonnie Sueanne Simpkins and Cortney Nicole Brown wrote their report about the
yellowing of your teeth and what causes it. The researchers used cola, unsweetened tea, medium roast
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coffee, distilled water. Hollowed eggs were used to represent teeth. The hypothesis of this project was
that cola will yellow your teeth faster than distilled water, unsweetened tea or the medium roast coffee.
The results were that the cola did yellow the eggs faster than the distilled water, unsweetened tea and
the medium roast coffee. The researchers had to look up the acids in cola so that they could find out
why the cola caused more yellowing than the coffee or tea. Next the researchers had to find out what
chemicals in coffee caused the yellowing. They also discovered that the tea only yellowed the eggs a
little bit. The researchers found out that tea has ingredients that may help prevent cancer and diabetes.
The researchers found distilled water did nothing to affect the color of the eggs."
Isabella Hoffman How to best preserve and avocado CHE Analitical
What substance help preserve better an open avocado.
Nicholas Ziegelmeyer The Caloric Values of Common Nuts CHE Analytical
Calorimeters have been used for many years to determine the caloric value of certain food and
nutritional matter. This experiment was conducted so that the caloric values of pecans, walnuts,
almonds, and cashews could be found. By doing this, it was possible to determine which of these nuts
has the highest caloric value.
The hypothesis of this experiment stated that out of four common types of nuts, pecans would contain
the most thermal energy since they contain more lipids than the other nuts. Walnuts would contain the
second largest amount of thermal energy, and almonds and cashews both would contain the least
energy. This hypothesis was tested in four trials - one each for pecans, walnuts, almonds, and cashews.
In each trial, a weighed nut was placed on top of a needle and placed inside the calorimeter. Heat was
applied until the nut had a self-sustaining flame. Then, a container that had a specific amount of water
in it was suspended above the burning nut, and the maximum temperature difference of the water was
recorded. This process was repeated five times for each nut. The results were averaged and used to
find the average caloric value of each nut. Finally, the caloric value of each nut was compared against
each other.
The hypothesis of this project proved to be correct, because pecans had the greatest average caloric
value, 4.2 Calories. Walnuts had 3.8 Calories, the second highest caloric value, followed by almonds,
which had 3.6 Calories. Cashews averaged 3.0 Calories, the lowest caloric value when compared to the
other nuts. This project has helped the world of chemistry and calorimetry by giving further information
on the caloric values of pecans, walnuts, almonds, and cashews.
John-Paul Bugada Electrolyte Challenge CHE Analytical Chemistry
Your body loses electrolytes through sweat when exercising, and they should be replaced. Sports drinks
are a good source of electrolytes and are commonly used to replenish electrolytes after exercising.
Electrolyte concentration is directly proportional to a solution’s conductivity. In this study, a multimeter
was used to measure the conductivity of several test solutions. The solutions tested included different
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waters, sports drinks, teas, orange juice, Pedialyte drinks, and energy drinks. The hypothesis for this
study was that Gatorade had the highest electrolyte content. The results show that orange juice and the
Pedialyte drinks have more electrolytes than sports drinks. However, these drinks are not suitable for
rehydrating after exercise. The sports drink with the highest electrolyte content was Powerade Zero,
closely followed by Hoist Perfectly Isotonic Drink and Kirkland Signature Sport (lemon lime). The drink
that gave the most electrolytes per cost was the Kirkland Signature Sport (lemon lime), making it the
most cost effective drink that replenishes electrolytes.
Layali Kusuni The Effects Of Substituting Baking Soda For BAking Powder When BAking MUffins
CHE Analytical Chemistry (Consumer Science)
I chose this project because I think it is very helpful to see if you really can substitute ingredients. The
problem I investigated was if you can substitute ingredients when baking. Also I wanted to see the
difference between baking soda and baking powder. I thought the taste was going to be the same but
the shape would be different. I used all ingredients to make my muffins but substituted baking soda for
baking powder in one of the batters. My results were that none of the testers thought the muffins
tasted similar. Also, the color was very different. There was a big effect on changing the ingredients such
as taste, texture and color. The importance of this research project was to see if changing a fourth of a
teaspoon of an ingredient would make a difference in a recipe, and sure enough, it did!
Lily Logsdon Which Brand of Laundry Detergent Will Take Out a Red Wine Stain the Best?
CHE CHE
The topic question for this project is ‘which type of laundry detergent takes out a red wine stain out of a
white table cloth the best?’The hypothesis is if we soak the pieces of table cloth with the same amount
of red wine in three top selling laundry detergent brands: Tide, OxiClean, and Cheer, then the stain will
be decreased or removed by the OxiClean brand of detergents. The test consisted of three laundry
detergents Tide, OxiClean, and Cheer also water, red wine, and 48% polyester and 52% cotton blend
table cloth. Polyester and cotton are crucial materials in the fabric and garment. Polyester-Cotton blends
are created by employing industrial weavers, and looms to combine the two fibers, blend ratios typically
range from 65% cotton and 35% polyester to a 50-50 mix. The biggest thing about OxiClean is that there
is Hydrogen Peroxide in the laundry detergent. The Hydrogen Peroxide makes little bubbles to take the
stain out of the piece of table cloth with the red wine stain. The results were that OxiClean was the best
at removing the red wine stain then Cheer was the second best and third was Tide. The data did support
the hypothesis. The independent variable is the different brands of laundry detergent. The dependent
variable is the amount of the stain left in the table cloth. To make this experiment better use a specific
agitation motion and strength to mix the detergent with the pieces of the red wine stained table cloth.
Katelyn Konecny Sugar and Its Alternates, Is There a Difference? CHE GEN
This experiment explores the way the sweeteners, sucrose, sucralose, and stevia at various
temperatures affect yeast in bread dough. Yeast rises in a process called fermentation. The yeast
converts sugars and starches into carbon dioxide, that then is trapped in the gluten of the dough. It
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expands, making the dough rise. The problem is whether the type of sweetener affects how high yeast
rises in a temperature between 70°F and 100°F. The hypothesis is that if sucrose is used at a
temperature of 100°F to activate the yeast, then the height will increase the most because yeast is
more active in higher temperatures, due especially to the fermenting of the sucrose that feeds yeast. An
oven was constructed out of cardboard, duct tape, foil, and a plastic window. Each recipe had flour, salt,
yeast, water, and a sweetener. Each recipe had five trials in each temperature for one hour. In each
temperature, the sucrose rose the highest, then sucralose, and last stevia. The 100°F temperature
performed the best. The sucrose rose the highest because it provides food for the yeast, while the
others lacked that. When bread is being made, knowing the right sweetener and temperature to help
the yeast rise most efficiently will benefit companies economically, as well as bakeries and individuals in
taste and appearance.
Rithu Rajagopala The Effects of Temperature on Luminol CHE GENE
The purpose of this study is to determine the effects of temperature on the glow of luminol, a chemical
which detectives use to see blood splatters. Two cups were set up, each with a small scoop of the
luminol mixture, perborate mixture, and copper sulfates. Ice cold water was then poured into one of the
cups while hot water was poured into the other. They were both timed with a stop watch to determine
how long the luminol’s glow lasted in each mixture. A total of four trials were conducted and the timings
were averaged for the cold water and the hot water. The luminol’s glow consistently lasted longer with
cold water in the first three trials. Throughout the experiment, the glow of luminol was consistently
brighter than it was in the cold water. In the fourth trial, the glow with the hot water lasted longer
instead. This was because the mixture was not stirred when the water was poured in, therefore the
substance did not spread evenly in the water like in the previous trials. It is possible if the experiment
was taken further, the amount of copper sulfate could be changed for both the hot and cold water to
lengthen or shorten the duration of the glow. As my data displays, the luminol’s glow lasted longer in
cold water, although it was brighter in hot water.
Adam Bockhorst The Fastest Way to Cool a Soda CHE GENE
The purpose of this science fair project is to find the fastest way to cool a soda if left in the cupboard
before drinking. If one is cutting grass on a hot summer day and wants a cold soda, but it was left in the
cupboard, what would be the fastest way to cool the soda? By putting it in a freezer, a refrigerator, an
ice-only bath, or an ice-water bath? The hypothesis for this project states that the ice-water bath would
cool the soda the fastest. The constants and controls in this experiment are: the room temperature, the
time (5 minutes), the amount of soda, and the thermometers. The variables in this experiment are: how
fast the soda cools down, and the change in the temperature. These are the dependent variables. The
independent variables are what is used to cool the soda: the freezer, the refrigerator, the ice, and the
ice water. The way the dependent variable will be measured is by using thermometers. The results of
this experiment indicate that the ice-water bath cooled the soda the fastest. The results show that the
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hypothesis should be considered true because the ice-water bath cooled the soda the fastest. If this
experiment were to be done again in the future or be expanded, water could be used instead of soda.
Shifra Narasimhan Shedding Light On Molecular Interactions CHE GENE
The purpose of this experiment is to investigate and understand the interaction among NaCl, sucrose
and water in a multiple-solute solution in terms of how it affects the overall refractive index of the
solution. This is meant as a first step towards the eventual goal of being able to detect the sugar
concentration in a liquid in the presence of other ingredients such as salt. Various molalities of solutions
containing different percentages of sucrose and NaCl were prepared and their refractive indices were
experimentally determined by measuring the deviation of a laser light beam as it refracts through a
hollow glass prism containing the liquid. Solutions containing just NaCl showed a linear increase in
refractive index with increasing molality whereas the solutions containing just sucrose showed a non-
linear increase in refractive index for the same changes in molality. By taking a weighted sum of the
refractive indices for NaCl and sucrose, expected refractive indices were computed for different
percentages of sucrose and NaCl in the solution. These expected refractive indices were then compared
to measured refractive indices taking into account the potential errors in the measurement of refractive
index. The results confirm that the refractive index of a solution is influenced by molecular factors. The
results indicate that the refractive index for the sucrose and NaCl solution deviates from the expected
value at certain molalities. This deviation is maximum when the NaCl and sucrose are equal in
percentage, indicating that the NaCl and sucrose molecules interact with each other to produce this
additional increase in refractive index. The results also indicate that this deviation in refractive index is
more pronounced at higher molalities.
Verena Manolis The Effects of Coffee on Tooth Enamel CHE GENE
The purpose of this experiment is to test the effects of coffee on tooth enamel. Acid, which is naturally
in coffee, erodes the enamel. The amount of acid in coffee depends on the amount of time it is roasted.
The lighter the roast is, the more acid present. Seven teeth were divided into seven conditions based on
the type and amount of coffee: light roast (tablespoon and teaspoon), dark roast (tablespoon and
teaspoon), decaf (tablespoon and teaspoon), and a control. Before and after the experiment, each tooth
was weighed to the hundredth gram as a measure of enamel erosion. Coffee was left on the teeth
twenty minutes daily for seven days. Results showed that the tooth exposed to the greater amount of
light roast coffee decreased its weight. No other conditions showed this decrease. Instead, the other
teeth exposed to coffee increased in weight. This increase may have been due to build-up occurring on
the teeth, making detection of enamel loss difficult to interpret. The decrease in one condition may have
been caused by the high acidity levels of the light roast coffee canceling out the added weight of the
coffee build-up. The data suggests there may be a negative effect of a higher acidity, lighter roast coffee
on tooth enamel.
Grace Nelson The Effects of Coffee on Tooth Enamel CHE GENE
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The purpose of this experiment is to test the effects of coffee on tooth enamel. Acid, which is naturally
in coffee, erodes the enamel. The amount of acid in coffee depends on the amount of time it is roasted.
The lighter the roast is, the more acid present. Seven teeth were divided into seven conditions based on
the type and amount of coffee: light roast (tablespoon and teaspoon), dark roast (tablespoon and
teaspoon), decaf (tablespoon and teaspoon), and a control. Before and after the experiment, each tooth
was weighed to the hundredth gram as a measure of enamel erosion. Coffee was left on the teeth
twenty minutes daily for seven days. Results showed that the tooth exposed to the greater amount of
light roast coffee decreased its weight. No other conditions showed this decrease. Instead, the other
teeth exposed to coffee increased in weight. This increase may have been due to build-up occurring on
the teeth, making detection of enamel loss difficult to interpret. The decrease in one condition may have
been caused by the high acidity levels of the light roast coffee canceling out the added weight of the
coffee build-up. The data suggests there may be a negative effect of a higher acidity, lighter roast coffee
on tooth enamel.
Kristin Duma Sweet as a Tree: The Chemistry of Maple Syrup Candy CHE Gene
Maple syrup is made from the sap gathered from maple trees during the sugaring season. The sap is
then boiled until most of the water has evaporated leaving mainly sugar. The maple syrup can then be
processed into many sweet treats such as candy, jellies, and butter. The goal of this experiment is to
study the affect of heat on maple syrup when making maple syrup candy. The hypothesis is that the
increasing heat will cause more sugar crystals to form, crating a harder candy. During the experiment,
maple syrup was heated to five different temperatures in a pot to detect the difference in the
consistencies. At each temperature, three samples were taken and then had ten tests done on each
sample. The results showed that as the temperature increased the candies formed were harder, less
sticky, darker in color, not transparent, more caramelized, and not flexible. The conclusion is that the
temperature does affect the sugar crystals in the candy and the consistency of the candy. The
importance is that this experiment will detect the perfect temperature to cook maple syrup in the
process of making candy.
Nicole Semro What's my Water? - Testing the hardness and softness of water. CHE GENE
My report is on the hardness and softness of different types of water. My hypothesis is that I think that
mineral water will be the hardest water and city water will be the softest. I tested my hypothesis by
doing an experiment with soap suds. First, I got different water samples such as city water, well water,
bottled water, and mineral water. Then, I put each water sample in a bottle with the dish soap. I shook
the bottle for 15 seconds to find out the height of the soap suds. I tested each type of water 3 times. I
found that mineral water had the least amount of suds with an average height of 1 5/8 inches. I found
that Sylvania city water suds averaged 3 5/7 inches.
The data I collected supported my hypothesis. In conclusion, mineral water is the hardest water and
city water is the softest.
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Angelina Dennerll Which Stain Remover is Most Effective on Removing Coffee Stains
CHE GENE
Our project was set up to find out ‘Which stain remover is most effective on removing coffee stains?’
Our hypothesis is that Brand A will work best on removing the coffee from our shirts.
We first cut a 100% cotton shirt into 6 inch by 6 inch pieces. We then roasted our coffee and let it sit
until room temperature. After the coffee was room temperature, we got our 3 measuring spoons and
used them to measure out tablespoons of coffee for each piece of fabric. Beforehand, we had set a
timer for 5 minutes and started it as soon as we had poured the coffee onto the pieces of fabric. The
coffee was left to sit for that amount of time.
Immediately after the timer ended, we applied 2 tablespoons of each different stain remover onto the
separate fabrics, and let the stain removers soak into the stains for 3 minutes. As soon as the timer was
done, we had our gloves on and set to work on pulling both sides of the fabric up and scrubbing for a
total of 3 minutes. We then stirred the fabric in separate cups of water, and then let them air dry. We
observed our work afterwards.
At the end of our procedure, our project confirmed that Product A was most effective on removing
coffee stains. It is now clear that Product A is the stain remover to use.
Haley Reedy Freezing Point Depression CHE GENE
When making old fashioned ice cream with a hand crank machine, ice and rock salt are combined to
lower the freezing point of natural ice. This procedure is used to freeze the cream inside of the machine,
creating ice cream. When roads are icy, salt trucks spread salt over roads in hope of lowering the
temperature at which water freezes. This way ice can melt when the temperature is below the average
freezing point of water. In both cases, the salt is attempting to lower the temperature at which water
freezes; this temperature is known as the freezing point. When a substance is added and the freezing
point drops, this is known as freezing point depression. Freezing point depression occurs in all solutions.
A solution is a homogenous mixture that consists of a solute dissolving in a solvent. In this experiment,
the salt is the solute and the water is the solvent. To determine how much the solute will lower the
freezing point of the solution three things need to be considered; the molality of the solution, the van't
Hoff factor of the solute, and the molal freezing-point-depression constant of the solvent. This
background will examine the uses of freezing point depression, the strength of solutes, and the
equations used to test these strengths. Lastly it will describe the procedure for the experiment, the data,
and the results.
Joseph Herlihy The Use of Ultraviolet Beads to Study the Effect of Temperature & Color upon
Chemical Reaction Rates CHE GENE
The project’s purpose was to use the ultraviolet radiation and photochromic chemical reactions to study
the affect of temperature and color of chemical reaction rates. Ultraviolet radiation, photochromic
chemical reactions, and chemical reactions were studied. A photochromic chemical reaction occurs
when eyeglasses or jewelry change from clear to colored in sunlight. A reverse reaction occurs when
they return to colorless out of the sunlight. The UV radiation from sunlight is the energy used in this
experiment to cause the chemical reaction to occur. Is the reaction rate influenced by the surrounding
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temperature or by the color involved in the photochromic chemical reaction? UV beads and sunlight
were used to measure chemical reaction rates. Purple, light red, and dark blue UV beads were selected,
ten beads of each color were placed in boiling, room temperature, and freezing water and left out of the
sunlight for control. The beads were removed from the sunlight, the color was observed and the time
required for the beads to return to the colorless sate was recorded. This was repeated five times for
each color. The results were averaged. UV bead color change versus time and versus temperature was
evaluated. The hypothesis stating that the chemical reaction would be faster at higher temperatures
was supported while; the hypothesis that the beads color would not have a significant impact on the
rate of reaction was not supported.
Sydney Smith Vitamin C and Juices: Which one has the most? CHE GENE
This experiment tested how much vitamin C is in six types of juices and which one has the most.
Pineapple, white grape, grapefruit, apple, orange and lime juice were used.
The hypothesis was orange juice would have the most vitamin C and lime juice would have the least.
The materials used were boiling water, cornstarch, pans, vitamin C tablet, glass cups, spoon, mallet,
plastic syringe, iodine and six different juices.
,Boiling water and cornstarch were mixed into a solution. One quarter cup of this solution was mixed
with eight drops of iodine. The juice was added to the iodine solution one milliliter at a time until the
blue color disappeared. Each juice was tested three times. A control solution of crushed vitamin C tablet
and water was also tested.
The results showed that white grape juice had the most vitamin C and the grapefruit juice had the least
vitamin C.
Maham Usmani Does pH Play a Role in Dissolving Lead CHE GENE
The purpose of this experiment is to examine the role pH plays, if any role at all, in dissolving lead; which
is an important step in detecting lead.
Lead is both a harmful and helpful element. Although it is used in long-lasting paints, it may also lead to
illnesses. Children as well as adults may experience lead poisoning when exposed to lead.
I hypothesize that the solution of white vinegar, which has the lowest pH amongst the solutions, will
dissolve lead best, due to it’s acidity.
To conduct this experiment, I will be using materials such as: plastic cups, a graduated cylinder, lead
sinkers, plastic wrap, a ‘24 Tests’ Lead Inspector Lead Test Kit, white vinegar, latex gloves, safety
goggles, pH strips, distilled water, a timer, and a graduated cylinder.
One way to determine if a household item contains lead, is to soak the item in a solution, and then test
the solution for lead that may have leached out of the item. Solutions of varying pH, such as distilled
water, and white vinegar, will be tested in their ability to dissolve lead.
After performing this experiment three times, I was able to conclude that my hypothesis was partially
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supported by my data. The white vinegar solution did successfully dissolve lead, but the 50:50 solution
dissolved lead just as well as the white vinegar solution had. This led me to the conclusion that the pH of
a solution could be as high as four, to successfully dissolve lead."
Justin Ball Does mint really cool things down? CHE GENE
The project topic is mint and temperature. The hypothesis drawn is mint will not cool things down. To
see if the hypothesis is correct, an experiment was conducted. The materials used were 6 equally sized
jars, boiled water, a thermometer, and mints (in this case Altoids). First, an equal amount of water was
poured into each jar. The temperature of the water in each jar was taken and documented. Those being;
154 degrees F, 150 degrees F, 153 degrees F, 149 degrees F, 147 degrees F, and 145 degrees F. The
temperature was then recorded every 5 minutes for 30 minutes with 3 jars having added Altoids. After
that, 3 of the jar’s temperatures were 100 degrees F, 1 jar’s temperature was 101 degrees F, and 1 jar’s
temperature was 99 degrees F. The average temperature of the jars with the Altoids was 51 degrees F
less and without the Altoids was 48 degrees F less. The difference between the 2 temperatures was
only 3 degrees F. This is not enough evidence to show mint cooled the water down.
Shelby Griffith Will a base, as opposed to an acid, dissolve a persimmon? CHE GENE
The purpose of this experiment was to determine if a base, as opposed to an acid, would dissolve a
persimmon. A local veterinarian stated that a pony had ingested persimmons and become very ill. The
owner had declined surgery to relieve the pain; therefore, the veterinarians tried a different type of
therapy to dissolve the bezoar, which included a carbonated beverage.
The pH level of a 9.63 base will dissolve a persimmon the most rather than the pH levels of 8.07, 8.13
and 8.45.
Purchase fresh persimmons from a local grocery store. Purchase several base solutions
,from a local grocery store. Test the milk of magnesia, antacid, epsom salt, and baking soda to get the
pH level. Quarter the persimmon. Weigh each quarter of persimmon, record the weight of each on an
index card, put persimmon in a bowl with the index card under. Milk of Magnesia, add 2 tablespoons to
three bowls. Antacid, add four teaspoons to three bowls. Baking soda, mix 12 ounces of water and 12
ounces of baking soda together and pour four ounces in three bowls. Epsom Salt, mix 15 ounces of
water and 12 teaspoons of epsom salt together and pour five ounces of the mixture in the three bowls.
Let sit for 24 hours. Take each slice out. Weigh each persimmon, recording the weight on the proper
index card.
Three trials were completed. Results showed that the pH level of 9.63 dissolved the persimmon more
than the pH level of 8.45, 8.13, and 8.07.
With severe cases or very large bezoars, (whether in humans or animals), surgery is the recommended
treatment; however, oral administration of a carbonated soda could be attempted without the added
expense of a surgery. The carbonated soda has been known to dissolve the bezoar in ponies and
humans.
To prevent access to the fruit and having sick animals, the best recommendation would be for people
that have ponies/horses in pastures to be sure to check the pastures carefully for persimmon trees and
discontinue use of that pasture.
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Colette Mooney Change Baking Soda Every 30 Days, Fact or Advertising? CHE GENE
The purpose of this experiment is to find out if one really needs to change their baking soda every 30
days. I wanted to find out if fresher baking soda would result in a taller muffin. My hypothesis was that
the batch of muffins made with fresher baking soda will have a greater average height than those with
older baking soda. I believe this because I think baking soda will be less effective the longer it has been
opened since it has the ability to absorb chemicals from the air. Baking soda that has already undergone
chemical reactions will not be as effective as pure baking soda. The longer the baking soda is exposed to
odors in the air, the less pure baking soda will be available for the leavening process. For my experiment
I baked four different batches of muffins and changed the age of the baking soda that I put into them. I
took the average height of 6 muffins in each batch to compare them. I also cut one muffin open from
each batch to compare the inside and how many or how big the air bubbles were. I then put the average
heights of the muffins in a graph. My results showed that on average the muffins were not that far apart
in height. The range of the averages of the batches was only 4.2 millimeters so there was only a
difference of 4.2 millimeters between all of the muffins that were baked. This proves that you do not
need to change your baking soda every 30 days.
Andrew Connair What is the Best Type of Waterproofer CHE GENE
The purpose of this project is to determine what type of water proofer, oil, wax, or spray, would work
the best. The hypothesis was that oil water proofer would work the best for both the wood and leather
and that in the end would weigh the least. The research said that oil would be the best choice because it
would seep into the material and in turn fill the pores where water could get into the leather. In the
experiment, three pieces of leather and three pieces of leather were not treated to be used as a control.
Nine pieces of wood and nine pieces of leather were water proofed and soaked for 1, 2, 3 and 24 hours.
Every half-hour, for the first three hours, the pieces were flipped to ensure all sides had been soaked
and at 1, 2, 3, and 24 hours, weighed and recorded. The results showed that the oil water proofer
worked best on the leather. However the spray worked best on the wood. The difference in results may
have been due to the lack of controlling the application of the water proofer. In conclusion, different
types of water proofer will work best on different types of materials.
Connor Sansom Lemon Lights CHE GENE
The purpose of this science fair project is to see if the amount of lemons in a lemon battery affects how
long the light lasts. The hypothesis for this project is that more lemons will affect how long the light
lasts. The constants and controls in this experiment are using the same size nails and the same size
wire. The variable in this experiment is that more lemons are used each time. The responding or
dependent variable is measured by timing how long the light stays on. The results of this experiment are
that in the one with two lemons the light lasted 19 minutes 27 seconds. With 4 lemons the light lasted 3
hours 29 minutes 27 seconds. With 6 lemons the light lasted 9 hours 50 minutes 34 seconds. With 8
lemons it lasted 45 hours 7 minutes and 53 seconds. The results show that this hypothesis should be
considered correct because the light lasted longer with more lemons. In a future experiment one could
try the experiment with limes or with a different type of bulb.
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Rachel Swick Glow Sticks: To Freeze or Not to Freeze CHE GENE
The purpose of this experiment was to find out if water temperature affects chemiluminescence in glow
sticks. To conduct this experiment, glow sticks were placed in different water temperatures:freezing,
cold, warm and, boiling, for one minute, five minutes, and one hour. The glow sticks glowed longer in
the freezing water but brighter for a shorter period of time in the hot water. This supported the
hypothesis that was made and also was the same results other people had achieved. Identifying a more
scientific technique to classify the brightness of the glow sticks, such as a light meter, would be the
biggest improvement in this scientific experiment.
Annika Margevich The Effectiveness of a Carbon Filter as a Water Purifier CHE GENE
Water purification is a necessary part of modern society; without it, our water supplies would surely
become contaminated with harmful bacteria and viruses. In order to combat these issues, water
purifiers are used in most homes and water reservoirs to ensure that our water supplies stay clean. In
this project, Tyler Richey and Annika Margevich used cations, representing contaminants, to test the
effectiveness of a carbon block filter. In order to determine a control, 100 mL of each cation was added
to the anion, Sodium phosphate, to form a precipitate that was then filtered out using filter paper and
left to dry. The previously massed paper was then re-massed in order to obtain the mass of the
precipitate. The previous steps were repeated for the next three trials; however, the cation solution was
filtered, first, through a carbon filter before being combined with the anion. The remaining chemical
solution was filtered again through filter paper to obtain the precipitate. Next, the mass of the
precipitate was determined by subtracting the mass of the original paper from the mass of the paper
and the precipitate. After completing a control, and three trials for each contaminant, the data showed
the carbon filter was not completely effective. Generally, the data showed not a decrease in the mass of
precipitate, but an increase, the opposite of what was expected or desired. All in all, the experiment
demonstrated that a carbon block is not an adequate filter when dealing with chemically contaminated
water.
Swathi Murthy Using Jmol to study the binding sites of IP3K CHE GENE
Finding a mutated gene can be a very tedious process, that if done experimentally can be very expensive
and time consuming. Computing software and combinatorial methods can be used to examine the 3D
structure of the protein before designing experiments. In this theoretical study, the effect of a gene
mutation, point mutations such as insertions and deletions were observed using the protein Inositol-
triphosphate 3-Kinase (IP3K). Torsion angles are among the most important structural parameters that
control protein folding, and an understanding of the factors that influence rotation will allow for a better
prediction of protein structure. Three measures, Phi ‘, Psi ‘ and Omega ‘, determine the torsional angle.
The specific sequence of the amino acids is essential for enzyme activity; torsion angle determines the
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sequence, as the sequence that codes for a structure that allows for most rotational freedom is typically
favored. A point mutation at an important binding site was mimicked using the computational software
and the effect on the protein structure was developed. In this study, Jmol ‘ open source software
developed by Dan Gezelter ‘ was used to study the protein primary, secondary and tertiary structure of
the protein, The software displayed the hydrophobic and hydrophilic domains by color coding which
enabled easy viewing. Protein sequence was downloaded from the Protein Database for the protein
2ODT for studying the structure. The PDB web site was used to get the amino acid sequence, and
protein binding sites. Using the text editor, the protein domains were modified (simulating the
mutation) and the protein folding structure for LYS 18 and 216 were studied. The structural changes
between the 2ODT and modified protein at 18 and 216 were displayed. Studies suggested that Jmol is a
good tool for understanding the protein structures and software can be used for understanding the
changes to protein sequence. This software can be used in many drug production facilities and also in
clinical trials for patients with diseases such as Huntington or Alzheimer. A mutated gene seen in a
patient can be found easily using 3D models, and the impact of a drug on protein structure can be
useful. Observing the impact of changing an amino acid on a 3D model can help diagnose the patient
and also develop a treatment plan.
Kelly Tobin The Effect of Different Liquids on the Dissolution Rate of Aspirin CHE GENE
The pH of the liquid taken with OTC Aspirin has effects on the rate of dissolution. The stomach has a Ph
of 1-3 which is very acidic. It was hypothesized that if OTC aspirin is taken with an acidic liquid then it
will dissolve faster than basic liquids because the stomach is acidic and aspirin dissolves in the stomach.
In this experiment, 5 different liquids were tested; tap water, milk, orange juice, pepsi and diet pepsi.
There was also a control group of Hydrochloric acid . The aspirin was placed in a mixture of the liquid
being tested and Hydrochloric Acid, which is the main component in stomach acid. The time it took to
dissolve was recorded and an average was found for each group. The results of the experiment show
that the control group was the fastest, then the tap water, diet pepsi, pepsi, orange juice and milk. The
control group’s rate of dissolution was 0:20, the tap water’s was 0:28, the diet pepsi’s was 0:33, the
pepsi was 0:39 the orange juice was 1:17 and the milk’s rate of dissolution was 3:29. It can be concluded
from the results that an acidic solution does seem to make Aspirin dissolve faster as the control group
had an acidic Ph and the slowest group, the milk, had a more basic Ph. However, the tap water group
dissolved very quickly and tap water is not acidic, so more experiments would need to be done to verify
this conclusion. Researching the behaviors of medicines, like aspirin, is very important because so many
people rely on medicine and a further understanding of medicine’s behavior will lead to advancements
that could save lives.
Tyler Richey The Effectiveness of a Carbon Filter as a Water Purifier CHE GENE
Water purification is a necessary part of modern society; without it, our water supplies would surely
become contaminated with harmful bacterias and viruses. In order to combat these issues, water
purifiers are used in most homes and water reservoirs to ensure that our water supplies stay clean. In
this project, Tyler Richey and Annika Margevich used cations, representing contaminants, to test the
Chemistry Abstracts
24
effectiveness of a carbon block filter. In order to determine a control, 100 mL of each cation was added
to the anion, Sodium phosphate, to form a precipitate that was then filtered out using filter paper and
left to dry. The previously massed paper was then re-massed in order to obtain the mass of the
precipitate. The previous steps were repeated for the next three trials; however, the cation solution was
filtered, first, through a carbon filter before being combined with the anion. The remaining chemical
solution was filtered again through filter paper to obtain the precipitate. Next, the mass of the
precipitate was determined by subtracting the mass of the original paper from the mass of the paper
and the precipitate. After completing a control, and three trials for each contaminant, the data showed
the carbon filter was not completely effective. Generally, the data showed not a decrease in the mass of
precipitate, but an increase, the opposite of what was expected or desired. All in all, the experiment
demonstrated that a carbon block is not an adequate filter when dealing with chemically contaminated
water.
Rachel Martin Will Storing Oranges Differently Affect The Vitamin C? CHE GENE
The purpose of my project is to see how different storage methods affect the level of Vitamin C in an
orange. The experiment began with taking four similar oranges and placing them in different storage
locations: freezer, refrigerator, room temperature without direct sunlight, and room temperature with
direct sunlight. After 14 days, I prepared a starch solution to use as my testing solution, adding in iodine
until the solution is a dark blue color. I then cut open each orange, squeezed out 5 ml of juice, and
added the juice to the iodine testing solution. Since the Vitamin C eats away at the iodine, the color of
the solution becomes lighter. The lighter the color, the more Vitamin C there is in the juice. My results
showed that the juice with the lower amounts of Vitamin C came from the room temperature with
direct sunlight orange and the freezer orange. Their testing solutions stayed the darkest. The two
lightest were the ones from the refrigerator and the room temperature no direct sunlight oranges. I
performed the test a second time using four oranges in each location, testing one from each location
after 4 days, 8 days, 12 days, and 16 days to see when the differences in the Vitamin C levels began to
happen. The results showed that the differences in the Vitamin C amount from the different storage
places did not start to show up until the 8th day, and became more different at the 12 and 16 day tests.
This information is helpful for farmers who need to store their oranges as they send them to other parts
of the country and for customers who buy the oranges for the health benefits of the Vitamin C.
Sarah Warnock Thermodynamics of a Supercooled Solution CHE GENE
\Sodium acetate serves as the primary substance in reusable hand warmers. When supersaturated, it
exists as a liquid at room temperature, but cavitation voids formed by applying pressure to a concave
disc within the hand warmer cause a state change that produces heat. This experiment explored the
correlation between the initial temperature of the unreacted hand warmers, their peak temperature
after reaction, and their rate of decay. The starting temperature and initial temperature increase were
inversely related; the warmers with the lowest initial temperature experienced the greatest change in
initial temperature. The total average decay for Trial 1 was 2.2 degrees Celsius; Trial 2 was 1.8 degrees
Celsius;Trial 3 was 1.3 degrees Celsius;Trial 4 was 2 degrees Celsius. However, considering the
limitations of an infrared thermometer, this variation may be negligible.
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25
Ryan Anthony How Does Salt Water Concentration Affect Swamp Cooler Efficiency? CHE
GENE
Salt dissolved in water raises the water’s boiling point; however, does this fact change the efficacy of a
swamp cooler? The purpose of this experiment was to see whether the different concentrations of salt
affect the temperature and humidity produced from a swamp cooler. Three solutions were made and
tested: pure distilled water, 100g NaCl/600g H2O, and 200g NaCl/600g H2O. The solutions were poured
into three identical swamp cooler apparati and the temperature and humidity in each apparatus was
recorded every two minutes for a total of 10 minutes. The data showed that the higher the salt
concentrations, the hotter the temperature and lower the humidity. The experiment demonstrated that
the lower the salt concentration, the cooler and more humid it is.
Kileigh Zielinski Baking Soda versus Baking Powder: Can Baking Soda Substitute for Baking
Powder in a Recipe? CHE GENE
What would happen if you ran out of baking powder in the middle of baking muffins, but you did have a
box of baking soda on hand? Could you still make fluffy, tasty muffins using baking soda instead of
baking powder? The purpose of this project was to determine if such a substitution could be made. Five
batches of muffins were made using the same recipe. The first batch was made using baking powder
(referred to as the control group), the second batch was made by substituting baking soda only for the
baking powder, and the three remaining batches were made by substituting different amounts of baking
soda and cream of tartar for the baking powder. While the main purpose was to determine whether
baking soda alone could be substituted for baking powder, the experiment was expanded to include
muffins made with baking soda and cream of tartar as a substitute for baking powder, since baking soda
and cream of tartar are both ingredients found in baking powder. Muffins were measured for height
and weight. While the baking soda only muffins measured the same on average with respect to height
when compared to the control group muffins, the baking soda only muffins weighed less and came out
much darker than the control group muffins. Overall, the muffins that were most like the control group
muffins in height, weight, and color were those muffins that contained both baking soda and cream of
tartar in a ½ to 1 ratio in substitution for the baking powder. The data was analyzed and the
conclusion was drawn that substituting baking soda only for baking powder in a recipe did not produce a
baked product similar to the product made with baking powder. A combination of baking soda and
cream of tartar is needed to produce a baking product similar to one made with baking powder.
Kennedy Wright The Power of Viscosity: The Way of the Flow CHE Gene
Viscosity is important to many things such as oils, volcanoes, honey, and even syrup. Viscosity is the
thickness or thinness of a liquid. So the purpose of this study was to find out which liquid has the most
viscosity in it by testing to see which marble will go through the liquid the easiest. First the graduated
cylinders were filled with the same liquid, up to 5 cm from the top and the finish line was marked 5cm
from the bottom. One at a time the marbles were dropped into the cylinders. The marbles were timed
to see how long it took to go through the liquid to the bottom of the cylinders. There were 3 tests with
each liquid to make sure the answers were consistent every time. After the experiment was conducted,
Chemistry Abstracts
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the data was analyzed and a conclusion was drawn that the thinner the liquid, the quicker the marble
moves through it.
Grace Dexter Absorption of Radiant Energy by Contrasting Colors CHE GENE
The purpose of this project was to test whether lighter or darker colors absorbed more radiant energy.
The hypothesis was: If 2 glasses of water are colored with food coloring (one glass with blue food
coloring and the other with yellow) and they are placed in front of a heat lamp, then the glass colored
with blue food coloring will get warmer than the glass colored with yellow food coloring. The procedure
was done by placing a glass of blue-colored water (glass A) and a glass of yellow-colored water (glass B),
each capped with Styrofoam bowls, in front of a heat lamp with a 150 watt bulb and recording the
temperature of the water every 3 minutes for 30 minutes. The independent variable was the color of
the water and the dependent variable was the temperature of the water. The results showed that in the
final recording, glass A, containing blue water, was 0.99°F above the control glasses and 0.95°F above
glass B, containing yellow water. This showed that the darker color, blue, attracted more light than the
lighter color, yellow. In conclusion, the hypothesis was proven correct.
Andy Russell pHeeling the Effect of Acid Rain: How pH Level Influences the Corrosion Rate of Steel
CHE GENE
The question this experiment attempts to answer is ‘How does acid rain affect the rate of corrosion of
steel?’ The hypothesis is that acid rain would increase the corrosion rate as compared to non-acidic rain.
The background research from various websites and books explained that lower pH levels of acid rain
are more reactive, so the corrosion process should be quicker. The reaction that describes the
formation of rust is: 4Fe + 3O2 = 2Fe2O3 . The hypothesis was tested by soaking steel wool in an acidic
substance, then putting it in a test tube with a thermometer so that the temperature change could be
measured. If the temperature increased more when using a more acidic substance as compared to a
less acidic substance, this would mean that the corrosion process was faster because corrosion is an
exothermic reaction. Exothermic means that the reaction gives off heat. The data showed that the
lower pH levels (increased acidity) did increase the corrosion rate.
Devon Forbush Rusting Out: How Acid Affects the Rate of Corrosion of Different Metals Year 3
CHE GENE
The previous two years of this project measured the exothermic reactions of Fe exposed to acids of
different pH levels and different metals exposed to one acid.
This year, the project compares reactions of elemental and alloy metals exposed to acid.
Hypothesis: When exposed to acid, elemental metals will corrode faster than alloys.