Crushing bottles

Following crushing some cans with a vacuum, the students were curious to observe the process in action again. Therefore, we crushed an empty fizzy drinks bottle and measured the pressure with the @Pascoscientific pressure sensor. The pressure dropped inside the bottle to almost zero Pascals ( the unit of pressure measurement). A vacuum pump or hand-held vacuum device can be used to remove air from a bottle. The bottle is connected to the vacuum pump or device with a tube, and the air is then pumped out of the bottle, creating a low-pressure environment. As a result, the air pressure inside the bottle decreases, which can cause the bottle to collapse or deform if it is not strong enough to withstand the external air pressure. This process can be used for various purposes, such as preserving food or creating a vacuum-sealed environment for experiments.

Food Tests

During the investigation, the students were surprised by the speed at which starch was converted into sugar by amylase. Recordings taken every 10 seconds showed that the starch had nearly disappeared within a minute.

The test for starch involves placing a small amount of the sample to be tested into a test tube or onto a white tile, and adding a few drops of iodine solution. If starch is present, the solution will turn blue-black.

The test for reducing sugars, such as glucose and fructose, involves mixing the sample with Benedict's reagent and heating it in a water bath. If reducing sugars are present, the solution will change from blue to green, yellow, orange, or red, depending on the amount of reducing sugar present. The greater the amount of reducing sugar, the more intense the colour change.

Assembly Language and Turing Tumbles

 We generated the Fibonacci sequence using Assembly Language using the Little Man Computer and subsequently replicated the process using Turing Tumbles. By examining the methods used, we identified both similarities and differences between the two approaches.

Test for Hydrogen

 When a small amount of magnesium ribbon is added to hydrochloric acid, it produces a significant amount of hydrogen gas in the test tube. When the test tube is turned horizontally and a flame is brought near its mouth, the resulting sound is the characteristic "squeaky pop" of hydrogen gas combustion.

Eyes and Cameras and Light

Studying the human eye involves understanding the functioning of traditional film cameras and the measurement of light levels. In this context, the @Pascoscientific light sensor serves as a useful tool for students. By comparing the perceived brightness of a classroom to the significantly lower brightness outside, which is ten times brighter, the sensor helps to illustrate the differences in light levels.

A traditional film camera captures an image by exposing a light-sensitive film to light. The amount of light that enters the camera is controlled by three factors: ISO, aperture, and shutter speed.

ISO is a measure of the film's sensitivity to light. A higher ISO number indicates a more sensitive film, which can capture images in low light conditions but also tends to produce more grainy or "noisy" images. A lower ISO number indicates a less sensitive film, which produces sharper, cleaner images but requires more light.

The aperture is the opening in the lens through which light enters the camera. It is measured in f-stops, which determine the size of the aperture. A smaller f-stop number indicates a wider aperture, which allows more light to enter the camera. A larger f-stop number indicates a narrower aperture, which allows less light to enter the camera.

The shutter speed is the length of time that the camera's shutter remains open to allow light to enter the camera and expose the film. It is measured in fractions of a second, such as 1/60th or 1/1000th of a second. A slower shutter speed, such as 1/60th of a second, allows more light to enter the camera and is ideal for capturing images in low light conditions, but can result in blurred images if the camera or the subject is moving. A faster shutter speed, such as 1/1000th of a second, allows less light to enter the camera but is ideal for capturing fast-moving subjects.

By adjusting the combination of ISO, aperture, and shutter speed, a photographer can control the amount of light that enters the camera and achieve the desired exposure for a given scene. For example, if a scene is very bright, the photographer can use a low ISO, a narrow aperture, and a fast shutter speed to prevent overexposure. Conversely, if a scene is very dark, the photographer can use a high ISO, a wide aperture, and a slow shutter speed to capture more light and avoid underexposure.

The eye and a traditional film camera are similar in that they capture images by controlling the amount of light entering the system. However, there are some critical differences between the two.

In a film camera, the film is exposed to light for a set amount of time, determined by the shutter speed, which controls the duration of the exposure. In the eye, the retina is continuously exposed to light, and the iris, which controls the size of the pupil, adjusts to regulate the amount of light that enters the eye.

Similarly, the aperture of a camera lens controls the amount of light that enters the camera, just as the pupil of the eye adjusts to regulate the amount of light that enters the eye. However, the aperture of a camera lens is fixed, whereas the pupil of the eye can adjust in size to allow more or less light to enter.

A film camera's film speed or ISO determines the film's sensitivity to light. Similarly, the retina's sensitivity to light can vary depending on the amount of light it is exposed to. However, the retina does not have a fixed ISO setting, and its sensitivity can be affected by various factors, including age, health, and environmental conditions.

Overall, while there are some similarities between the eye and a traditional film camera, the mechanisms that control the amount of light that enters the system are quite different.

Crystals of Aluminium Potassium Sulfate

To discover the inner beauty of crystals, you can observe them through a low-power lens or a macro lens on a camera. Doing so will reveal a stunning world of intricate crystal shapes. As an example, observe the Aluminum Potassium Sulfate crystal.

Online Pressure

 Demonstrated pressure online was a bit of a challenge, but I succeeded in doing it in a bowl quite effectively. Running out of hands is the most significant problem.  The depth of water can have a significant effect on pressure. As the depth of water increases, the pressure at that point increases as well. This relationship is known as hydrostatic pressure, and it is the pressure exerted by a fluid due to the weight of the fluid itself.

The hydrostatic pressure is directly proportional to the depth of the fluid, meaning that the pressure increases as the depth of the fluid increases. The formula for calculating the hydrostatic pressure is P = ρgh, where P is the pressure, ρ is the density of the fluid, g is the acceleration due to gravity, and h is the depth of the fluid.

For example, if the depth of water is 10 meters, and the density of water is 1000 kg/m³, the pressure at that depth would be:

P = (1000 kg/m³) x (9.81 m/s²) x (10 m) = 98,100 Pa

This means that the pressure at a depth of 10 meters in water is approximately 98,100 Pascal, which is much greater than the pressure at the water's surface.

The bottle with holes in different depths shows how, with more depth of water, the pressure inceases.

Here's a simple experiment you can do to demonstrate how the pressure increases as the water depth increases:

Materials needed:

• A clear, plastic bottle
• Water
• A ruler
• A pressure sensor or a small balloon

Procedure:

1. Fill the plastic bottle with water.
2. Place the pressure sensor or small balloon into the bottle, making sure it is completely submerged in the water.
3. Use the ruler to measure the depth of the water in the bottle, starting from the surface of the water to the bottom of the bottle.
4. Record the pressure reading on the pressure sensor or observe the expansion of the balloon.
5. Slowly add more water to the bottle, making sure to keep the pressure sensor or balloon submerged in the water.
6. After adding more water, measure the new depth of the water in the bottle and record the new pressure reading on the pressure sensor or observe the new expansion of the balloon.
7. Repeat steps 5 and 6 several times, gradually increasing the depth of the water in the bottle.
8. Compare the pressure readings or the sizes of the balloon at each depth, and note how they increase as the depth of the water increases.

Explanation: As more water is added to the bottle, the depth of the water increases, which in turn increases the pressure at the bottom of the bottle. This increased pressure is caused by the weight of the water above it, which exerts a force on the water at the bottom of the bottle. This force, in turn, causes an increase in the pressure on the pressure sensor or the balloon. By observing the changes in pressure as the depth of the water increases, you can demonstrate how pressure increases with depth in water.