Miranda Chhor Grade 9 MYP Science Research Statement: Investigation for the effect of the change in the weight

of the potato for the duration of the bubbles fizzing. Independent Variable: Weight of potato Units: g Range: 9, 15, 21 Dependent Variable: Duration of bubbles fizzing Units: minutes Measurement: Controlled Variables: - Weight of potato pieces for each test Controlled by: weighing scale Units: g Value: 9, 15, 21 - Amount of hydrogen peroxide for each test Controlled by: beaker Units: ml Value: 50 - Temperature of environment Controlled by: thermometer Units: C Value: 25 Hypothesis: It is predicted that as the weight of the potato increases, the duration of the bubbles fizzing will be longer. The reason for this is that it will take longer for the enzymes to break down the potato into smaller pieces. Materials: - 300ml of hydrogen peroxide - 45g of potato - knife - 1 beaker - Weighing scale - Timer - 2 funnels - 2 test tubes - Eye dropper Method 1. Gather all the materials required for this experiment. 2. Use a thermometer to make sure that the experiment is conducted at the room temperature. 3. Use a knife to cut small chunks of a potato. 4. Apply the potato pieces onto a weighing scale and make sure it weighs 9g. 5. Put the small potato chunks into a test tube. 6. Use a knife to cut a big chunk of a potato. 7. Apply the potato pieces onto a weighing scale and make sure it weighs 9g. 8. Put the big chunk of the potato into the other test tube. 9. Carefully pour 50ml of hydrogen peroxide into one of the beakers, using an eye dropper. Make sure that youre at the eye level of the beaker so that the amount you pour is more accurate. 10. Repeat step 9 but pour the acid into the other beaker.

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Miranda Chhor Grade 9 MYP Science 11. Using two funnels, pour the hydrogen peroxide from the both of the beakers into both of the test tubes at the same time. As soon as the acid has been poured, start your timer. 12. Meanwhile the bubbles are still fizzing, repeat step 1-9 but make sure that the potato pieces weighs 15g. 13. Repeat step 1-11 but make sure that the potato weighs 21g. 14. When the bubbles stop fizzing for the test tubes that contain the 9g potato pieces, stop the timer and record your results. 15. Repeat step 14 but record your results for the test tubes that contain the 15g potato pieces. 16. Repeat step 14 but record your results for the test tubes that contain the 21g potato pieces. Data Table Weight of potato pieces (g) 9 15 21

Duration of bubbles fizzing (mins.) 34.11 23.6 16.45

Duraiton of the bubbles fizzing (min.)

How the weight of the potato affects the duration of the bubbles fizzing
38:24:00 33:36:00 28:48:00 24:00:00 19:12:00 14:24:00 9:36:00 4:48:00 0:00:00 0 5 10 15 y = -0.0605x + 1.9362 R = 0.976

20

25

Weight of potato (g)

Conclusion This experiment was conducted so that we could determine how the change in the weight of the potato affects the duration of the bubbles fizzing. Earlier it was predicted that as the weight of the potato increases, the duration of the bubbles fizzing will be longer. The results in the graph above show a positive correlation which doesnt support my hypothesis. The duration of 34 minutes and 11 seconds for the 10-gram potato pieces has the bubbles fizzing for the longest and steadily decreases to 16 minutes and 45 seconds for the 21-gram potato pieces.
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Miranda Chhor Grade 9 MYP Science Evaluation There have been many weaknesses shown in my method that has affected my results. The most significant weakness was that the results were recorded when the bubbles were still fizzing, which has caused the results to be inaccurate. Another one of the weaknesses is that the potato pieces didnt weigh at its exact measurement. The big pieces of potato sometimes didnt fit into the test tube, so it was then cut into smaller pieces. This has also partially affected the results. To keep the experiment fair, a thermometer was used to measure the temperature of the environment before each test was conducted. The method has also included that the hydrogen peroxide must be poured at en eye level. Improvements As there have been many weaknesses, there are also many ways that could be help to improve the experiment. An improvement to this experiment overall is that there should have been more trials completed. Another way to get more accurate results, the results must be recorded when the bubbles stop fizzing. Due to lack of time management and disorganization, this could have given a more a clearer conclusion as to how the change in the weight of the potato affects the duration of the bubbles fizzing. To prevent the error of cutting the big pieces of the potato into smaller ones, we should have used beakers instead of test tubes because beakers are much bigger in size.

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