T. also must locate a practical means to compare the burn rate for wood. A fire pit outside has some drawbacks. One, T. has to weigh the wood piece before and after the burn or measure the time it burns. T. identified several, potentially confounding variables, such as wind speed and the outdoor temperature. Burning wood inside reduces these two confounding variables. T. might do his experiment in a fireplace and repeat each trial in the same location to reduce the number of confounding variables, things which can skew an experiment.
If T. uses the protocol for the soda can calorimeter, the controlled variables include the volume of water, the type of soda can, the mass of wood, the distance of the soda can above the wood, the type of thermometer, and the room temperature. Confounding variables may include the soda can ,which is uninsulated, and the fact the wood burns in the open air, rather than in a closed container. The simpler the design, the better! The goal is to isolate one independent variable to test and to produce one dependent variable. In this case, the type of wood determines the number of calories of heat. (Calories, like joules or BTUs measure the energy content or heat value.). Each trail must be carefully recorded. T. must use 50 mL of water each time and the same mass of wood. He should record the temperature of the water in the soda can before and after the burn. The number of calories is determined by Q= m x c x change of temperature or Q, heat equals the mass of the wood x the Spcific heat of water (1 calorie /g degree Celcius) x the overall change in temperature, or the final temperature mupinus the initial temperature, the number of degrees the temperature rises.
Careful design, a minimum of three trials, and attention to detail all craft a good experiment.
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