Materials and Methods
To obtain from the labTo purchase ($30 budget)Equipment we own500 ml Beakers x5Soy milk (Vitasoy)Kettle100 ml Beaker x11900g of coffee (Nescafe classic)Thermometer x6Fridge (to store coffee)Weighing ScaleFilter Paper x20
2.2 Diagrams of experimental setup
Figure 1: Set up of experiment
5b) For soy milk to coffee, pour 95 ml of soy milk into beakers of coffee instead.
- Boil 900 ml of water in a kettle and add 90g of coffee powder into the kettle to make the coffee.
- Pour 180 ml of coffee into each of the 5 beakers.
- Place a thermometer into each beaker and leave the beakers to cool.
- Of the five beakers, put the two beakers into the fridge to cool to 20°C and 10°C. Check the thermometers to see when the coffee has cooled naturally to 50°C, 40°C, and 30°C.
- Pour the coffee into beakers containing 95 ml of soy milk gradually and stir.
- After a minute, pour the coffee and soy milk through a piece of filter paper.
- if there is any curdled soy milk left in the filter paper, measure its mass.
- Remove the two beakers from the fridge and let it warm up to the desired temperature. (20°C and 10°C)
- Repeat steps 6-8.
- Repeat the experiment two times and calculate the average result.
2.4 Risk Assessment and Management
The coffee will be hot. If mishandled, there is a risk of getting scalded.MediumHandle the containers of coffee with care and be aware of surroundings to avoid accidentally knocking them over. Also use mitts when handling the containersThe use of electric kettles are involved. Hence there is a possibility that someone may get electric shocked.HighHandle the equipment with care and make sure not to touch the appliances with wet hands.If we are not careful, the glass beakers may break due to the temperature changes (hot to cool)LowMake sure that the coffee in the beakers have cooled down before putting them in the fridgeThe kettle may be tampered with, causing it to overflow.LowMonitor the kettle as it is on, so that nobody can tamper with it and possibly scald themselves.
2.5 Data Analysis
To analyse our results, we must first strain the coffee with the filter paper, let it dry, and calculate the average mass of the curdled soy milk. With that data, we are able to plot a graph of the average mass of the curdled soy milk against the temperature of coffee. From the graph, we can find out the optimum temperature of coffee which will cause the least curdling.