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# Cheetos lab: The measurement of heat using of calorimetry Jonathan Phan Pd 6 3/20/2012

Purpose/ Objective: To find the amount of heat produced from burning a Cheeto using a method called calorimetry. Hypothesis: If the cheeto is burn then the reaction that occurs will produce heat energy that can be measured. Materials: Lab Stand Glass stirring rod Triple beam balance Cheetos - Soda Can - Ring clamps - Graduated cylinder - paper clips - Matches - Thermometer - Goggles - Ring clamp

Procedures: 1. Gather the materials above. Use an empty soda can. Put on your goggles. 2. Mass the soda can and record the value. 3. Measure 150 ml of water in a graduated cylinder then pour the water into the soda can. 4. Mass the soda can with the 150 ml of water and record the value. 5. Attach the ring clamp to the lab stand and attach the soda can to the ring clamp by inserting a glass stirring rod in the hole of the pull-tab of the soda can. The can should be hanging from the pull-tab as the stirring rod sits on top of the mouth of the ring. 6. Place the thermometer into the water of the can, but ensure that the tip is not touching the bottom of the can. To hold the thermometer upright to be able to read it use a ring clamp to secure it at the appropriate height. 7. Mass a cheeto.

8. Take the cheeto and have a paper clip skewer it and place the cheeto under the soda can standing on its own. Be sure to have the cheeto fairly close to the soda can. 9. Record the temperature of the water in the can. 10. Light the cheeto on fire with a match and as the cheeto burns pay attention to the water temperature of soda can. 11. Record the highest temperature. 12. After the cheeto finish burning completely ( you may have to relight the cheeto if the flames go out) mass it. 13. Repeat steps 2-12 for repeated trials. DCP: The Mass/ Temperature of Each Trial Trials Mass of can (grams) 14.31 g 14.82 g 15.58 g Mass of can with water (grams) 180.12 g 168.51 g 181.77 g Mass of Cheetos before (grams) 1.98 g 2.00 g 2.04 g Mass of Cheetos after (grams) .42 g .26 g .25 g Water temperature before (Celsius) 23.5 C 23.5 C 23.5 C Water temperature highest point(Celsius) 38 C 39 C 42 C

1 2 3

Observation: The mass of the can increase every trial because of the reuse of the same can which was charred black with ash after each reaction. The temperature of the water at its highest point varied. Trial 1s Mass of the cheetos after the reaction is an outlier. Calculations:

## 1 Calorie= 1000 calorie

C of water =

Given:

= 5.714 C/g

q= percent error = | |

## Trial #1 q= q= ( q= q= 2404.245 c q= 2404.245c/ 1000 q= 2.404 Cal Calories per serving: ) C ( )

= 1.214 C/g

Percent error = |

Percent error = |

Percent error = | Percent error = 78.75 % Trial #2 q= q= ( q= q= 2383.125 c q= 2383.125 c/ 1000 q= 2.383 Cal Calories per serving: )

= 1.192 C/g

Percent error = |

## q= ( q= q= 3074.515 c q= 3074.515 c/ 1000 q= 3.075 Cal Calories per serving:

) C

= 1.507 C/g

Percent error = |

## Percent error = | Percent error = | Percent error = 73.63 % Results/ Conclusion: |

In this experiment, the results show that the heated produce from a burning chetto can be measured. However, the values that we received were extremely different than that of the expected value where as the expected value was 5.714, I got numbers around 1.1. The experiment had many sources of error in it. There was the uncertainty of the way to skewer the cheeto on the paper clip whether it should have been horizontal or vertical. Another source of error was the placement of the thermometer, whether it should be near the top, the middle or

bottom , it had no standards for placement and how were we able to see how far the thermometer was in the water. Also in this experiment we used beakers instead of graduated cylinders to measure of the amount of water, this caused a huge problem for having inaccurate measurements of water. The last problem that we had was the accumulation of ash after each trail which increases the mass of the soda can. Evaluation: Some suggestions to improve the experiment are to set a certain distance for how far the thermometer should be in the water, have a definite way of how the cheeto should be skewered, and longer time for the can to cool off after each trial. Another modification could be to use new cans each trial instead of the same one.