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Name ________________________
Block _____ Due_______________
DUE DATE: Be prepared for a Peer Review of your Data Table, Graph, and
Conclusion Paragraph on:
Now is the time to begin experimenting using your procedures. First create a blank data table(s) on paper. You may need to make more than one table to record all data and observations taken during the course of the experimentation. Follow these instructions for creating and filling in your data table.
See “Example Data Table” below.

Make a table containing vertical columns for the independent variable, dependent variable, and derived quantities (mean or average and range).

Subdivide the column for the dependent variable to reflect the number of trials.

Order the values or levels of the independent variable – preferably from the smallest to the largest.

During the experimentation process, record the value of the dependent variable (level) that corresponds to each value of the independent variable.

Calculate the derived quantities and enter the values into the table.

Use Microsoft Word to create computer generated table(s). See “Form 5”.
Example Data Table
Title: Effect of amount of oil on number corn kernels popped
Trials
0
1 2 3 4 5 6 7 8 Mean or
Average
(sum / # trials)
5 3 7 5 4 6 3 4 4.63
Range or
Spread
(High-Low)
7-3= 4
10
20
30
7 9 11 8 9 9 12 8
25 20 21 21 24 23 24 22
9.13
22.5
12-7=
25-20=
5
5
29 28 26 28 27 30 30 29 28.38 30-26= 4

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From your data table construct an appropriate graph(s) by hand (pie, bar, or line) based on the type of data you collected. Graph only the “Means” or “Averages”, unless you have spoken to the teacher about special circumstances.
Then use Excel to create a computer generated graph (see below). Follow all instructions in
“Form 6”for creating the Excel graphs.
Example Graph
Number of Kernels Popped vs. Amout of Oil
30
25
20
15
10
5
0
0 5 10 15 20 25 30
Amount of Oil (mL)
Next, analyze your data and graph by forming a results statement. This should include at least a basic statement such as: “As the (I.V.) (increased, decreased, or changed), the
(D.V.) (increased, decreased, changed). There was (a strong correlation, weak correlation, no correlation) between the two variables. The variables show (a direct, an inverse, no) relationship to each other. The mean values for the data ranged from (mean, level) to (mean, level). The mean values for the other data included (list in order remaining mean values) for the (list, in order, the remaining levels) respectively.” Input any other information that relates, such as slopes, anomalies, rates of change, etc. See below.
Example Results Statement
As the amount of oil added to the popcorn kernels increased, the number of kernels popped also increased. There was a strong correlation between the two variables. The variables show a direct relationship to each other. The mean values for the data ranged from 4.63 kernels popped for 0 mL of oil to 28.38 kernels popped for 30 mL of oil. The mean values for other data included 9.13 and 22.5 kernels popped for the 10 and 20 mL levels respectively. There were no anomalies in the data. However, it does appear based on the slope of the line that there was a greater change in the number of kernels popped between
10 to 20 mL oil, than there were between 0 to 10 mL and 20 to 30 mL of oil.

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Lastly, answer the conclusion questions. Be as detailed as possible in your analysis.
Write the answers to these questions as separate paragraphs with a space in between each, restating the question in your answer.
Conclusion
1. What was the purpose of the experiment? (Mention both I.V. and D.V.)
Example Answer: The purpose of this experiment was to investigate the effect of changing amounts of oil on the number of popped corn kernels by comparing 3 different oil amounts to a control (zero mL of oil).
2. What were the major findings? (This is your results statement. Answer must include all your levels and the means for each level.)
Example Answer: The major findings were that as the amount of oil added to the popcorn kernels increased, the number of kernels popped also increased. There was a strong correlation between the two variables. The variables show a direct relationship to each other. The mean values for the data ranged from 4.63 kernels popped for 0 mL of oil to
28.38 kernels popped for 30 mL of oil. The mean values for other data included 9.13 and
22.5 kernels popped for the 10 and 20 mL levels respectively. There were no anomalies in the data. However, it does appear based on the slope of the line that there was a greater change in the number of kernels popped between 10 to 20 mL oil, than there were between
0 to 10 mL and 20 to 30 mL of oil.
3. Was the hypothesis supported by the data? (Answer in a complete sentence, NOT using the word yes or no.)
Example Answer 1: The hypothesis stated that if the amount of oil was increased, then the number of kernels popped would increase. This hypothesis was supported by the data collected during experimentation.
Example Answer 2. The hypothesis stated that if the amount of oil was increased, then the number of kernels popped would decrease. This hypothesis was not supported by the data collected during experimentation.
4. How did your experimental findings compare and/or contrast with your research? (Describe other experiments or information that relates (supporting or non-supporting) to your experimental findings. Reference any resources you use to discuss this question.)
Example Answer: During my research I found a lot of experiments related to popcorn, but none dealt directly with my independent variable “amount of oil.” I did, however, find resources that tried to explain the importance of oil, one in particular written by Stephen
Samuel who has experimented a lot with popcorn. He says that the “real purpose of the oil is to help transfer heat more evenly in the kernel. To get the perfectly popped kernel, you

P8 want [to maximize the] distribution of heat into the corn before the [hull] gives way. If the heat is [too] low, the steam can leak out slowly, resulting in a [lighter] kernel than you really want. If the heat is too high (and/or unevenly distributed), only part of the kernel will be hot enough to pop, giving a partially popped kernel” (2006). Thus, from this and similar statements by others, it would seem that my results compare favorably with what hypothetically should happen when using too little oil verses an adequate amount in the corn popper. Further experimentation would need to be done to test the effects of too much oil on the number of popped kernels of corn.
Samuel, Stephen (2006) “Making Popcorn.” Retrieved on December 1, 2008 from http://www.bcgreen.com/bcsfa/popcorn.html
Even though I used oil in my experiment, it should be noted that oil is not required to pop corn. It depends on the device or method being used to make the corn. Other methods of making popcorn without oil that work well include using a bag in the microwave and the air popper. In an air popper the popcorn escapes the heat completely, thus there is no need to worry about burning or overcooking the corn which results in fewer popped kernels.
5. What possible explanations can you offer for your findings? (Your research can help explain the reasons for your experimental data. Use the science information you learned about your topic to help explain your experimental findings. If you can’t explain the outcome from your current research information, then you must research further in books or on the internet.
Mention at least two resources in your writing. Resources can come from P2 Topic Selection,
P5/P6 Research Notes and Paper, or if further research is required to adequately answer this question, then new resources.)
Example Answer: Possible explanations for the findings relate to the science of popcorn.
The science behind popcorn is in the kernel. According to “The Friday Zone” created by
Indiana University Public Television, “kernels have three parts: the germ, which contains the corn oil, the endosperm, which contains the water and starch (and is the part of popcorn kernels that fluffs up when popped), and the hull, which is the hard outer covering that protects the kernel” (2008).
Indiana University’s “A Moment of Science” article states that the reason popcorn pops deals with the fact that it is a grain that contains about 13.5 to 14 percent water. Popcorn, unlike other grains however, also has a very non-porous hard hull or shell that surrounds the water and starch inside. When the inside water is heated up to a certain temperature, it turns to steam, and this allows the seed to build up pressure inside the hull. When the pressure is great enough, the hull eventually ruptures releasing the steam and forcing the kernel’s starchy inside to explode outward and form the fluffy white stuff we call popcorn.
Reasons for popcorn not popping include not enough water or too much water on the inside (above or below the 13.5%), too cold, or cracked or damaged kernels that won’t allow the pressure to build up to the necessary level (2001). Temperature and even heating are important, thus in this experiment the type of popper and the oil are important in maintaining the correct temperature the entire popping time.

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In the type of popper I used the oil serves both to coat the kernels with heat, while at the same time actually limiting the heat somewhat so the popcorn does not burn. Even heating is important, and maintaining the temperature ensures the pop corn popper will operate correctly. If oil is not used, the popper will stop heating too early, resulting in only a few kernels popping. The data represents this well, since only on average 4.63 kernels popped out of 30 kernels when zero mL of oil was used. More oil, up to 30 mL, caused an increase in the kernels popped. However, it is important to note that perhaps too much oil could reduce popping also. My research stated that when the water content inside the kernel is above the 13.5 to 14% mark the kernels don’t pop as well, and those that do pop are dense
(A Moment in Science, 2001). Perhaps, too much oil might cause something similar. A good extension of this experiment would be to extend the levels of oil used to see if there is a certain point where oil loses its effectiveness in the popping process.
In summary, with the correct set of variables including the correct water content, temperature, and heating the corn will pop better. In a popper that requires oil like the one used in this experiment, the lack of oil results in fewer popped kernels. This is evident when we look at the data where the control of zero mL of oil only popped an average of 4.63 kernels compared to 28.38 popped kernels with 30 mL of oil.
“A Moment of Science.” Indiana University (2001). Retrieved on December 1, 2008 from http://amos.indiana.edu/library/scripts/popcorn.html
“Popcorn Science.” The Friday Zone by Indiana University Public Television (2008).
Retrieved on December 1, 2008 from http://www.fridayzone.org/archives_activities/2003/09/popcorn_science.html
6. What recommendations do you have for improving your current experiment? (Describe at least 4 ways that you or someone else trying to repeat your experiment can further decrease error and/or improve upon the current experiment to make the experimental data even more valid.
Explain how each of the 4 ways relates specifically to your experiment.)
Example Answer: Recommendations for improving the experiment or experimental design include such things as incorporating in more trials. More data to average for a specific level means that error in specific trials may not be as noticeable, and thus the mean values more valid. This experiment only had 8 trials, with 30 seeds used per trial. A better experiment would include even more trials, along with more seeds used per trial. Also, in this experiment there are lots of variables that can affect the results if not held constant between every trial, such as the temperature of the oil and popcorn. Since the experiment was to test different amounts of oil and their affect on number of corn kernels popped, allowing any of these other variables to change or be different between trials or levels would result in skewed or invalid results. Although these variables were supposed to be controlled, they may not have been checked between every trial, and for someone to repeat and get the same results might be difficult. Thus, always checking the variables that are to be held constant is important. One thing that is very hard to control in this experiment is the age of the corn being used. Unless the popcorn is grown by the experimenter there is no way of knowing how old the corn is, under what conditions it’s been stored, or its

P8 moisture levels. So this may be difficult to repeat by someone else without consistency in the source of the popcorn.
7. What recommendations do you have for further study or additional investigations beyond your current experiment? (Describe at least 2 other experiments based on or related to your experiment, but with different variables, materials, or procedures.)
Example Answer: Additional investigations that might be interesting to conduct include using different brands of oil to compare how they affect corn’s ability to pop. Another would include using the same oil and oil amounts but different brands of popcorn to see how brands compare to each other. There are many variables that could be changed in this experiment that would lead to other investigations such as the temperature of the oil, the color of the kernels, the temperature of the corn, the age of the corn, and maybe even the age of the oil used.
8. How does your Science 9 Project topic relate to everyday life? Can your findings be used somehow in everyday life, or can your topic be related to a specific technology, career, or workrelated area? Explain.
Example Answer: My topic relates to popcorn and variables that affect its ability to pop.
This can tie into the popcorn industry where seed companies perhaps can genetically alter corn to pop better under certain conditions such as different amounts of oil, temperature, moisture levels, etc. Those that buy from the seed companies, then package and sell the corn can promote their corn as being better due to these unique genetic qualities.
Consumers can choose the corn that they prefer based on how well the corn pops. How healthy the popped corn is for a person and how the popcorn tastes are also extremely important to the consumer. Many people are conscientious about their health, so selling corn that uses less or no oil and pops well is an important selling point of the popcorn industry. My experiment shows that oil is important to some degree, at least when using certain popcorn poppers. Finding ways to get healthier popped corn with less oil, and the same good taste would indeed be an area to further investigate. Popcorn popper technology has already changed with the introduction of air poppers to meet some of these needs.
If you would like to know more about the genetics of popcorn and the popcorn industry take a look at the online version of the book Specialty Corn edited by Arnell R. Hallauer.
In chapter 7 Kenneth Ziegler talks all about popcorn, and how genetic breeding of popcorn factors into the popcorn industry.
Hallauer, Arnell R. (2000). Specialty Corn (2 nd ed.). Published by CRC Press. Retrieved on
December 1, 2008 from http://books.google.com/books?id=jw1pkkTu8o4C&pg=PA214&lpg=PA214&dq=amount+ of+oil+verses+popped+kernels&source=web&ots=Dvk9CUEsc7&sig=NSEVFMIGd6Fpib w7CkJW12TjiMo&hl=en&sa=X&oi=book_result&resnum=10&ct=result#PPP1,M1