Question In this lab, you will have the opportunity to become fa

In this lab, you will have the opportunity to become familiar with hands-on measurements, some error analysis, and build upon the concepts covered in this week’s lectures: ratios, volume, and surface area.

Equipment required for this week’s lab

• At least three different sizes of cups, containers, or beakers with circular bases (per working group)
• 27 cubes (dice would work, wooden blocks, etc.) (per working group)
• At least three different rectangular containers
• Ruler
• String
• Graduated cylinders
• Water source
• Scale

Week 1: General Measurements and Ratios

Invitation to Inquiry

If you have popped a batch of popcorn, you know that a given batch of kernels might pop into big and fluffy popcorn. But another batch might not be big and fluffy and some of the kernels might not pop. Popcorn pops because each kernel contains moisture that vaporizes into steam, expanding rapidly and causing the kernel to explode, or pop. Here are some questions you might want to consider investigating to find out more about popcorn: Does the ratio of water to kernel mass influence the final fluffy size of popped corn? (Hint: Measure mass of kernel before and after popping). Is there an optimum ratio of water to kernel mass for making bigger popped kernels? Is the size of the popped kernels influenced by how rapidly or how slowly you heat the kernels? Can you influence the size of popped kernels by drying or adding moisture to the unpopped kernels? Is a different ratio of moisture to kernel mass better for use in a microwave than in a conventional corn popper? Perhaps you can think of more questions about popcorn.

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