Coke+Slushy

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Title
Coke Slushy

Problem Scenario
I spotted a video on you tube, there were these guys in Hong Kong China and they showed this experiment where you would be able to self freeze a coke with out leaving the coke in a freezer to the point where it froze solid. They didn't tell what temperature or anything so I decided to try it for myself. What they did show was that the bottle would be opened for about 2 seconds or so and when closed it would be tipped upside down then back up again. This would then result in the self freezing coke with success.

Broad Question
What effects self freezing coke.

Specific Question
Experiment 1- How does temperature effect amount of slush a coke creates. Experiment 2- How does the time a coke left open effect the amount of slush it creates. Experiment 3- Does the amount of shakes you give a bottle of coke effect the amount of slush it produces.

Hypothesis
E1- I believe that the temperature of the coke will affect the amount of slush it produces/cr eates. E2- I believe that the time a bottle of coke is left open will affect the amount of slush it produces/creates. E3- I believe that the amount of shakes a coke is given will affect the amount of slush it produces/creates.

Vocabulary List That Needs Explanation
Temperature, slush, refrigeration, shakes, amounts, stillness, open, time, bottle, ounces, cap, twist, produce/creates

General Plan
In my project I will be testing different experiments to see how much slush a coke will produce. My general plan for experiment one is to test different temperatures to see if they affect the amount of slush a coke will produce by using a refrigerator, freezer and room temperatures. For experiment two I am testing if the amount of time a coke is left open will affect the amount of slush a coke produces and finally experiment number three will be if the amount of shakes that a coke is given will affect the amount of slush a coke produces. overall these factors will all be different experiments affecting the amount of slush a coke will produce.

Potential Problems And Solutions
Potential problems would be if the coke was given too many shakes causing it to burst when opening. A given solution to prevent this from happening would be to not overly shake the coke and twist cap of slowly if the case is that it is very shaken to let out some of the compressed air. Do not leave the coke in the freezer for to long because you will be at risk of the entire bottle freezing, in order to make sure this doesn't happen read the procedure of the experiment carefully and find out the exact amount of times to leave the bottles of cokes in. Be careful not to drop the coke, there may be risk of burst from bottle. Take out of freezer carefully and set down gently to eliminate the chances of this happeniing.

Safety Or Environmental Concerns
Safety and environmental concerns would be not properly disposing the coke bottles when experiment is finished. If the experiment is to be performed it will be required that bottles are recycled after use. For safety issues make sure you open bottle away from face so that if it bursts for scientific reasons, the contents will not get in your eyes or face. This is to prevent from burning and irritation to skin. For your safety remember not to drop the coke because if explodes than bottle could hit things and potentially hit your legs and will create a mess.

Experimental Design
(add the correct headings from the experimental design pagebefore beginning) = Controlled, manipulated experiment =

My experimental units will be coke and cokes slush.

Number Of Trials:
There will be 4 trials for each one of my experiments.

Number Of Subjects In Each trial:
There will be one subject in each trial.

Number of Observations:
I will take 2 observations such as the temperature and how quickly the coke transforms into slush if it does.

When data will be collected
The data will be collected starting 2/1.

Where will data be collected?:
The data will be collected at my school for best results.

Resources and Budget Table

 * Item || Number needed || Where I will get this || Cost ||
 * Bottles of coke || 12 || Hanaford || $4.99 per 6 pack ||
 * Fridge/freezer || 1 || Science Class || $0.00 ||
 * Vernier Infrared Thermometer || 1 || Science Class || $0.00 ||

Detailed Procedure
E1- 1) Place your bottle of 16.9 fl oz. coke in a freezer until it reaches near freezing point. 2) Take your bottle of coke out, stirring it up as little as possible. 3) Open the bottle of coke for about three seconds. 4) Tip upside down and back up right. 5) Repeat experiment testing different temperatures below 0 degrees.

E2-1) Place your bottle of 16.9 fl oz. coke in a freezer until it reaches near freezing point or temperature that works for the correct outcome. 2) Take your bottle of coke out, stirring it up as little as possible. 3)Open the bottle of coke for about three seconds. 4) Tip upside down and back up right. 5) Repeat this process except for when you get to step 4, at this step try two shakes, then on the third bottle test 3 shakes and repeat this until the amount of shakes effects the outcome.

E3-1) Place your bottle of 16.9 fl oz. coke in a freezer until it reaches near freezing point or temperature that works for the correct outcome. 2) Take your bottle of coke out, stirring it up as little as possible. 3)Open the bottle of coke for about three seconds. 4) Tip upside down and back up right. 5) Repeat this process every time with the exception of step 3. During step three you will test leaving the bottle open for more time every trial and seeing how the amount of time left open effects it. Stop when the experiment will not work anymore.

Photo List
1) I will be taking photos of before and after the experiment with each different one.

Time Line
2/4 Begin Experiment's 2/8 Experiments will be done 3/7 Analysis will be completed

3/15 Discussion and Background will be finished 3/15 Wiki will be complete 3/22 Poster will be complete

3/29 KMS fair will take place

=**Diagram**=
 * Experiment 1, Experiment 2, and Experiment 3**



Experiment 1
 * Place || Temperature || Observation ||

Experiment 2 Experiment 3
 * How many shakes || Observation ||
 * Time left open || Observation ||

All Raw Data
Experiment 1
 * Place || Temperature || Observation ||
 * Freezer || -24 Degrees Celsius || Liquid appeared frozen solid. ||
 * Freezer || 0 Degrees Celsius || The Liquid appeared to be the same consistency as before put in freezer. ||
 * Freezer || -15 Degrees Celsius || Small amount of ice in which foam began to crystallize off of. ||
 * Freezer || -12 Degrees Celsius || Coke was successfully turned into slush with the exception of some of the coke. ||

Experiment 2
 * How many shakes || Observation ||
 * 1 Shake || The cokes Liquid began to bubble and the experiment preceded successful. ||
 * 2 Shakes || Coke bubbled and experiment preceded successfully. ||
 * 3 Shakes || 3 shakes created partial amount of broken up slush. ||
 * 4 Shakes || 4 shakes broke up partial slush that was created. ||

Experiment 3
 * Time Left Open (seconds) || Observation ||
 * 1 || The slush began to evolve. ||
 * 2 || Slush was successfully created. ||
 * 3 || Slush began to evolve but didn't quite make it throughout the bottle. ||
 * 4 || Not successful, there was no created slush. ||

Results
During this project I tested three different experiments that questioned whether or not they affect the way self freezing coke is created. Experiment one, for the beginning of my experiment when I tested 24 degrees Celsius on a bottle of coke the coke's former liquid appeared frozen solid, where as at 0 degrees Celsius the bottles liquid remained at the same state as before placed in the freezer. At -15 degrees Celsius the coke's liquid began crystallization, in which the process of super cooling was continued, excess liquid started building off of. Success proved to come at -12 degrees Celsius when the coke super cooled with out having to rely on crystallization that formed in another former trial.

Testing whether or not the amount of shakes a bottle of coke is given based on the process proceeding successfully, I found these outcomes. Experiment two, for the beginning of my experiment when I tested if one shake would do the project well the result was successful the liquid inside began to bubble and instantly have parts slush Granted i repeated the same process with two shakes the change left the final product with the inside bubbling and turning parts into slush. As for three and four shakes the result was the same with the exception of slush being more spread out because of the sudden motions braking up the slush more and more.

Finding out if the amount of time a bottle of coke is left open during this experiment I found that more time effected the final product. Experiment three, for the beginning of my experiment when I tested the amount of time left open for 1 second and then proceeded with further directions; inside the cokes liquid slush evolved. Two seconds left open on the second bottle I noticed the same effect, evolving slush. Three and four seconds there were different outcomes, the coke created minimal to no slush.

Conclusion
I hypothesized that the temperature of the coke will affect the amount of slush it produces/creates. Based on my data I accept my hypothesis because if the liquid isn't below freezing point than it wont create slush. This suggests that any warmer liquid will not turn out with the same results. Along with that I have evidence that it wont, when I tested -12 degrees Celsius on a bottle of coke the coke's liquid had not reached the point of self freezing resulting in no slush.

I hypothesized that the time a bottle of coke is left open will affect the amount of slush it produces/creates. I accept my hypothesis because after testing this I realized that letting out too much of the compressed air will make it so that there isn't anything for the cold liquid to build off of. That means there will be no slush in the finally outcome. Looking at my data I see that this has proved to be right because at 3 seconds left open the experiment proceeded unsuccessfully.

I hypothesized that the amount of shakes a coke is given will affect the amount of slush it produces/creates. I reject my hypothesis because one shake will on average give you slush so by the time you get to 2 shakes the slush is already there and your just breaking it up. When 3 shakes was tested on a bottle of coke you could really see the slush.

Discussion
During my project I noticed that there was a pattern between when something would effect each experiments outcome. For example when I was going over all of my raw data I noticed that in experiment 2 and 3 as more time and more shakes progressed the amount of slush was effected, though in different ways. The relationship between my independent and dependent variables is no matter what they all intertwine with the final product of each of these experiment s all together. I was able to answer my science fair question but there were difficulties with these experiments. These issues were a matter of how was I going to test the temperature or what exact temperature was I going to get before I could actually know what temperature was below freezing point for these cokes. Another one was also how would I do these experiments with as little effect from movement as possible. But I did carefully work my way around the problems that I crossed paths with by using different tools like the victor thermometer that you can just hold up to something and have it take temperatures and being careful, cautious and patient with the project. I believe that my project could most surely be taken further and be improved because with out a deadline there wouldn't be limits as to how precise you could be in such time. Not only that but this project could be tested on all kinds of different liquids with more questions as to what effects super cooling and self freezing liquids. As for more additional information I think that more shorter or precise observations would give better intake on the outcomes of each experiments, therefore easier to evaluate and answer the main scientific question.

Benefit to Community and/or Sc ience
The benefit to science would be a start to new research on whatever may connect with this project. Such as an experiment could be performed where there is the difference between my results and the results of water and why those result vary. Whether it could be the ingredients or if it's one specific ingredient in the coke that effects the amount of time or the amount of slush or ice produced.

Background Research
Super cooled liquids have a scientific reason as to why they can freeze with out becoming a solid. So why do they super cool, how can they super cool? What makes super cooled liquids get to very cooled temperatures with out their substance actually freezing is by containing no nucleation sites ( A particle in which liquid etc. can build of of). If in the case of using water, the water must be pure and to certify this the process of reverse osmosis (A process by which a solvent passes through a porous membrane in the direction opposite to that for natural osmosis) can be performed and turn out successful for the given attempt. However if not than the water will not be able to drop temperature below freezing point down to its crystal homogeneous nucleation ( Nucleation without preferential nucleation sites is //homogeneous nucleation) //. This means that the water will not be able to get to below freezing points because there was nucleus and or seed crystal that the liquid can form around and then become a solid. 10 6 K/s must be the rate at which you cool the liquid for which super cooling can be accomplished. The water will become a glass at this point if have avoided crystal nucleation. Only will your liquid come to the point of freezing at (−42 °C/−43.6 °F) and (−123 °C/−189.4 °F). The freezing point of water averagely becomes a solid at (0 °C or 32 °F). An abrupt movement can form the crystallization of super cooled liquids.

Referrences
http://phys.org/news/2012-06-supercooling-liquids-scientists-physics-glasses.html

Abstract
This project tests whether or not time left open, amount of shakes and temperature affect the outcome of slush a bottle of self freezing coke creates. I found that they do effect the amount of slush. But not all in the same way, for example there was too much time left open causing the project to create no slush. when you do the experiment of testing the amount of shakes on a bottle of coke it also effects the outcome but all it does is break up the slush into smaller particles therefore changing the amounts appearance. The temperatures affect was very proved to be very important, if too cold the liquid would freeze if too warm the liquid clearly wouldn't be below freezing point causing the experiment to fail. As for time left open I found that the liquid was greatly effected because the longer left open the more compressed air would be let out making the liquid have less and less nuclear sites to build off of.