Rate of Diffusion of
Saffranin Red
Methylene Blue Dye in
four physical
conditions
Group Members
 Veronyca Washington
 Ashley Burnette
 Valerie Frazier
Objective
The purpose of our
experiment is to learn the
effect temperature has on
the diffusion of suffranin
and methylene dye. This
can be helpful in
understanding how
diffusion in water occurs in
different physical
conditions.
Materials
 150 mL of hot tap, cold tap, ice, and
boiling water
 Thermometer
 Stop watch
 Cups
Procedure
 A drop of Saffranin red and Methylene
blue dye was dropped into each type of
water.
 The time was recorded for the dye to
diffuse in the waters. (The cups were not
touched once the dye was in the water.)
Blue dye Data
Dye
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Methylene Blue
Reps
Types
Initial
Time
Final
Time
Total
Time
Temp
1 Cold Tap Water
9:22
9:32
10
21
1
9:40
9:52
12
5
1 Hot Tap Water
10:02
10:10
8
42
1 Boiling Water
9:52
9:53
1
80
2 Cold Tap Water
9:35
9:54
19
24
2
9:26
10:00
34
5
2 Hot Tap Water
10:03
10:09
6
37
2 Boiling Water
10:00
10:01
1
77
3 Cold Tap Water
9:23
9:43
20
21
3
9:29
10:02
33
3
3 Hot Tap Water
10:01
10:11
10
47
3 Boiling Water
9:49
9:50
1
87
4 Cold Tap Water
9:25
9:28
3
24
4
9:20
9:55
35
3
4 Hot Tap Water
9:56
10:11
15
38
4 Boiling Water
10:02
10:08
6
67
Ice Water
Ice Water
Ice Water
Ice Water
Red dye Data
Dye
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Saffranin Red
Reps
Types
Initial
Time
Final
Time
Total
Time
Temp
1 Cold Tap Water
9:26
9:35
9
20
1
9:39
9:45
6
5
1 Hot Tap Water
9:53
10:01
8
45
1 Boiling Water
9:44
9:45
1
85
2 Cold Tap Water
9:20
9:40
20
23
2
9:26
9:55
29
5
2 Hot Tap Water
10:01
10:08
7
36
2 Boiling Water
9:50
9:51
1
87
3 Cold Tap Water
9:27
10:06
39
21
3
9:36
9:20
44
5
3 Hot Tap Water
10:00
10:07
7
40
3 Boiling Water
9:51
9:52
1
77
4 Cold Tap Water
9:15
9:40
25
22
4
9:38
9:57
19
8
4 Hot Tap Water
9:57
9:59
2
38
4 Boiling Water
10:00
10:01
1
82
Ice Water
Ice Water
Ice Water
Ice Water
Results
SUMMARY OUTPUT
Regression Statistics
Multiple R
R Square
Adjusted R Square
Standard Error
Observations
0.727605332
0.529409519
0.513723169
20.02650089
32
ANOVA
df
Regression
Residual
Total
Intercept
Total Time
SS
MS
F
Significance F
1 13535.68 13535.68 33.7497 2.38E-06
30 12031.82 401.0607
31 25567.5
Coefficients Standard Error
t Stat
P-value
Lower 95%Upper 95%Lower 95.0%
Upper 95.0%
59.00615122 5.20053 11.34618 2.23E-12 48.38526 69.62704 48.38526 69.62703933
-1.63555852 0.281534 -5.80945 2.38E-06 -2.21053 -1.06059 -2.21053 -1.060589573
Results (continued)
RESIDUAL OUTPUT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
Predicted Temp Residuals
42.65056602 -21.65056602
39.37944898 -34.37944898
45.92168306 -3.921683064
57.3705927
22.6294073
27.93053934 -3.930539344
3.397161544 1.602838456
49.1928001
-12.1928001
57.3705927
19.6294073
26.29498082 -5.294980824
5.032720064 -2.032720064
42.65056602 4.349433976
57.3705927
29.6294073
54.09947566 -30.09947566
1.761603024 1.238396976
34.47277342 3.527226576
49.1928001
17.8071999
44.28612454 -24.28612454
49.1928001
-44.1928001
45.92168306 -0.921683064
57.3705927
27.6294073
26.29498082 -3.294980824
11.57495414 -6.574954144
47.55724158 -11.55724158
57.3705927
29.6294073
-4.780631056 25.78063106
-12.95842366 17.95842366
47.55724158 -7.557241584
57.3705927
19.6294073
18.11718822 3.882811776
27.93053934 -19.93053934
55.73503418 -17.73503418
57.3705927
24.6294073
Total Time Line Fit Plot
100
80
Temp
Observation
60
Temp
40
Predicted Temp
20
0
-20 0
20
40
Total Time
60
Descriptive Statistics
Temp
Total Time
Mean
36.875
Standard Error
5.076779443
Median
30
Mode
5
Standard Deviation 28.71860137
Sample Variance
824.7580645
Kurtosis
-0.981365093
Skewness
0.585332086
Range
84
Minimum
3
Maximum
87
Sum
1180
Count
32
Mean
Standard Error
Median
Mode
Standard Deviation
Sample Variance
Kurtosis
Skewness
Range
Minimum
Maximum
Sum
Count
13.53125
2.258489528
8.5
1
12.77594609
163.2247984
-0.20908523
0.955356492
43
1
44
433
32
Histogram for time
Histogram
Frequency
Bin
12
10
8
6
4
2
0
Frequency
1
9.6
18.2 26.8 35.4 More
Bin
1
9.6
18.2
26.8
35.4
More
Frequency
7
10
4
5
4
2
Histogram for temperature
Frequency
Histogram
10
8
6
4
2
0
Bin
3
19.8
36.6
53.4
70.2
Frequency
3
19.8 36.6 53.4 70.2 More
Bin
Frequency
More
2
6
9
7
1
7
Conclusion
 The Methylene Blue and Saffranin Red dyes
worked almost equally.
 The ice water took the longest for both dyes to
formulate in.
 The tap (regular) water took the second longest
for both dyes.
 The hot tap water took the third longest for both
dyes.
 The boiling water took the shortest amount of
time because both dyes could easily diffuse
throughout the water in heat.