Prediction
This is the variable we expect to cause the biggest difference in dye diffusion speed.
What is temperature?
This is the independent variable in our experiment comparing dye diffusion at 3 different temperatures.
What is temperature of the water?
Of the three temperatures (cold, room, hot), this one showed the fastest diffusion.
What is hot water?
This everyday activity—making this beverage—relies on faster diffusion at higher temperatures.
What is making tea or coffee?
If diffusion happens faster at higher temperatures, this is what we would predict about the time it takes for dye to fully mix in hot water compared to cold water.
What is "it will take less time in hot water than in cold water"?
We used the same volume of water and the same amount of dye for each test. These are examples of what kind of variables?
What are controlled variables?
If the room-temperature sample took 4 minutes for complete mixing and the hot sample took 1 minute, what is the ratio of their diffusion times?
What is 4:1?
Why do cold-brewed beverages take much longer to develop flavor than hot-brewed ones?
What is "molecules move slower in cold liquids, so diffusion of flavor compounds is slower"?
Based on molecular motion, explain why diffusion happens faster at higher temperatures.
What is "molecules move faster at higher temperatures, increasing collision frequency and spreading the dye more quickly"?
If you wanted to make the results more reliable, name one methodological change you could make to the experiment.
What is "repeat the experiment multiple times and average the results" (or "use more precise timing/measurement tools")?
Describe the trend in diffusion times across cold, room, and hot water in terms of temperature and molecular motion.
What is "as temperature increased, diffusion time decreased because higher molecular motion spreads the dye faster"?
In industrial food processing, temperature control is important for diffusion. Name one reason why controlling temperature during dyeing or flavoring is critical.
What is "to ensure even coloring/flavoring and prevent under- or over-diffusion"?