MREs
The single largest user of MREs in the US.
Military
1. In case of natural disasters
2. In case of power outages
3. In case families needed to evacuate from their homes
Name one constraint for our heaters.
They can't get hotter than 140 degrees F.
The instructions have to be easy to understand.
No flame/gas/electric can be used.
No carbon monoxide can be created.
What is the one thing we should have tested that we didn't?
We should have tested to see if the food bag will melt in the flameless heater
Requirements for our project.
Criteria
Who did we market our flameless heaters to?
Families/families of four
Why didn't we make these flameless heaters so they could cook raw food?
They don't get hot enough
Name one criteria for our heaters.
Have to heat up food to at least 135 degrees F.
They must be inexpensive.
It must include a durable bag.
It must include a combination of root killer, aluminum foil and salt water.
It must be easy to transport.
Why would our flameless heaters have worked well for families in the beginning of the Covid pandemic?
Because it was dangerous to go to the grocery store.
The other chemical involved in our heaters besides aluminum foil and salt water.
Copper sulfate (sulphate)
There are two main differences between our flameless heaters and MREs. Name both differences.
Different chemicals used, and ours didn't include food
Why should we NOT try to sell our flameless heaters to the military?
Because they would need to provide their own food, which seems unlikely.
Why was it important for us to create requirements and limitations to our flameless heaters?
So we knew what to focus on for our heaters.
Why would our flameless heaters NOT work out well for someone stranded in their car?
Because they will most likely not have food with them in the car.
The standard units for temperature.
Fahrenheit
Why should our flameless heaters be less expensive than MREs?
We are not including food
Why are MREs good for soldiers to have in battle?
They can eat anywhere, whenever they have time, and they provide plenty of nutrition (fat, calories, carbs, protein) for someone working really hard
How did we know what temperatures to include in our requirements and limitations?
From the two articles we read about safe food temperatures and scald burns.
What is the compound name for the root killer?
Copper sulfate
Limitations to our heaters.
Constraints
Name two ways our flameless heaters could be dangerous.
1. Someone could poison themselves by digesting the chemicals used.
2. They could burn themselves handling the bag.
3. They could burn themselves if the food is too hot.
4. They could get food poisoning if the food doesn't get heated up enough and bacteria isn't killed in the food.
Why would you NOT market this flameless heater to sell to 1st graders?
They won't understand how to use it, and they could get hurt.
If we test our flameless heaters some time this week, why do we need to do it outside?
Because the gases given off by the reaction could set off the gas alarm in the science room.
Why do we need to rinse the food bag at the end of heating?
Because if we don't, some chemicals on the outside of the bag could get into the bag when it's opened, thereby poisoning someone.
The gas you all said we COULD NOT create using our flameless heaters (because it's dangerous)
Carbon monoxide