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**AIM:** To find the heat energy (Q) to cook different rawness of meat.

**BACKGROUND INFORMATION** Heat energy (Q) is calculated from Q = mcT.

m = mass (kilogram) c = specific heat capacity, which is the minimum energy needed to increase a substance in a phase (solid/liquid/gas) 1 degree celcius per kilogram. T = change in temperature, calculated from (final temperature - initial temperature )

** MATERIALS: **
 * Data logger
 * Temperature sensor probe (GLX PASCO) >70 degree celcius
 * Phillips Health Grill
 * Tweezer
 * 500 gram steak (25 grams per trial)
 * Knife
 * Cutting board
 * Stopwatch
 * Electric mass balance

** VARIABLES: ** __Independent Variable: __ **→Rawness of meat: different rawness of meat comes from the time of cooking. There is constant time frame in order to cook any level of rawness of meat. In this case, we use 1 minute/side for medium well meat, and 2 minutes/side for well done, in a constant heat.**

__Dependent Variable:__ **→Change of Temperature : **The change of temperature (T) is to be used for calculating the heat energy (Q = mcT). This is seen from the data logger's temperature sensor which can identify temperature >70 degree celcius. **→Heat Energy (Q) **:is calculated from mcT, by which the mass is constant, c is constant, and the change of temperature is calculated from the data logger. __Controlled: __ **<span style="font-family: Arial,Helvetica,sans-serif;">→Mass of meat (25 grams) **<span style="font-family: Arial,Helvetica,sans-serif;">= mass of meat is controlled. Since larger meat require larger energy to cook, the same amount of meat will require a nearly similar heat energy (Q) needed to cook the meat to different levels of rawness **<span style="font-family: Arial,Helvetica,sans-serif;">. ** **<span style="font-family: Arial,Helvetica,sans-serif;">→Time of cooking (1 minute/side for medium well, 2 minutes/side for well done) **<span style="font-family: Arial,Helvetica,sans-serif;">= Since the mass is constant, the time of cooking will also be set to a constant time so that the temperature change of the meat will be similar. **<span style="font-family: Arial,Helvetica,sans-serif;">→Heat level of the pan (4/5) **<span style="font-family: Arial,Helvetica,sans-serif;">= The heat is controlled so that there is constant heat that cooks the meat. The time will also be kept constant since the heat of the pan is constant for all trials.

**<span style="background-color: #aedbdb; font-family: Arial,Helvetica,sans-serif;">PROCEDURE: **
 * 1) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Gather all the materials needed for the experiment
 * 2) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Cut the 500 gram meat into 9 pieces using the knife and cutting board, each weighing approximately 25 grams
 * 3) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Weigh the meat to make sure using the electric mass balance and record all the masses of the meat
 * 4) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Set up the Data logger with the temperature sensor probe attached, and put it through the centre of the meat
 * 5) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Record the temperature using the data logger(Initial Temperature)
 * 6) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Record the temperature until the value is constant in the data logger (straight line)
 * 7) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Cook the meat in the Phillips Healthy Grill with a heat level of 4, for 1 minute per side for medium well, and 2 minutes per side for well done
 * 8) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">After 1 minute per side (for medium well) and 2 minutes per side (for well done), use the tweezer to flip the meat.
 * 9) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">After cooking, put through again the temperature probe sensor and use the GDC to record the temperature (Final Temperature)
 * 10) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">To record the temperature, wait for the value of the hotness to reach maximum ( the graph will go to its vertex and go down, pick the highest temperature (vertex) for the final temperature )
 * 11) <span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Continue these steps for 3 times per level of rawness (Medium well and Well done (6x))


 * DATA COLLECTED: **

Q = heat energy (Joules) m = mass (grams) c = Specific heat capacity (KCal/KgC) T = Change of temperature(T²-T¹)
 * Mass (0.01 grams) ||  Rawness  ||  Specific heat capacity (Kcal/KgC)  ||  Initial Temperature (0.1 degree C)  ||  Final Temperature (0.1 degree C)  ||
 * 25.42 || Raw || 0.66 || - || - ||
 * 25.35 || Raw || 0.66 || - || - ||
 * 25.01 || Raw || 0.66 || - || - ||
 * 24.97 || Medium well || 0.66 || 19.4 || 38.8 ||
 * 25.40 || Medium well || 0.66 || 20.8 || 33.9 ||
 * 25.07 || Medium well || 0.66 || 21.3 || 44.4 ||
 * 24.93 || Well done || 0.66 || 20.2 || 50.6 ||
 * 25.16 || Well done || 0.66 || 20.6 || 59.9 ||
 * 25.4 || Well done || 0.66 || 21.1 || 61.4 ||
 * __ Q = mcT __**

__ CALCULATION OF HEAT ENERGY __ <span style="font-family: Arial,Helvetica,sans-serif;">__Meat # 4__ <span style="font-family: Arial,Helvetica,sans-serif;">mass = 0.02497 ± 0.00001 kg <span style="font-family: Arial,Helvetica,sans-serif;">c = 0.66 Kcal/KgC <span style="font-family: Arial,Helvetica,sans-serif;">T¹ = 19.4 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">T² = 38.8 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">Q = (0.02497)(0.66)(38.8-19.4) ± (0.00001/0.02497 + 0.2/19.4)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3197 ± (0.01070975893)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3197 ± (0.01070975893% x 0.3197) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3197 ± 3.42 x 10^-3 kCal <span style="font-family: Arial,Helvetica,sans-serif;">rounded to 2 significant figures (least sig fig) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.32 ± 3.4 x 10^-3 kCal
 * <span style="font-family: Arial,Helvetica,sans-serif;">Medium Well : **

<span style="font-family: Arial,Helvetica,sans-serif;">__Meat #5__ <span style="font-family: Arial,Helvetica,sans-serif;">mass = 0.02540 ± 0.00001 kg <span style="font-family: Arial,Helvetica,sans-serif;">c = 0.66 Kcal/KgC <span style="font-family: Arial,Helvetica,sans-serif;">T¹ = 20.8 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">T² = 33.9 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">Q = (0.02540)(0.66)(33.9-20.8) ± (0.00001/0.02540 + 0.2/13.1)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.2196 ± (0.01566087636)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.2196 ± (0.01566087636% x 0.2196) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.2196 ± 3.44 x 10^-3 kCal <span style="font-family: Arial,Helvetica,sans-serif;">rounded to 2 significant figures (least sig fig.) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.22 ± 3.4 x 10^-3 kCal <span style="font-family: Arial,Helvetica,sans-serif;">__Meat #6__ <span style="font-family: Arial,Helvetica,sans-serif;">mass = 0.02507 ± 0.00001 kg <span style="font-family: Arial,Helvetica,sans-serif;">c = 0.66 Kcal/KgC <span style="font-family: Arial,Helvetica,sans-serif;">T¹ = 21.3 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">T² = 44.4 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">Q = (0.02507)(0.66)(44.4-21.3) ± (0.00001/0.02507 + 0.2/23.1)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3822 ± (0.009056891785)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3822 ± (0.009056891785% x 0.3822) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.3822 ± 3.46 x 10^-3 kCal <span style="font-family: Arial,Helvetica,sans-serif;">rounded to 2 significant figures (least sig fig.) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.38 ± 3.5 x 10^-3 kCal

<span style="font-family: Arial,Helvetica,sans-serif;">__Meat # 7__ <span style="font-family: Arial,Helvetica,sans-serif;">mass = 0.02493 ± 0.00001 kg <span style="font-family: Arial,Helvetica,sans-serif;">c = 0.66 Kcal/KgC <span style="font-family: Arial,Helvetica,sans-serif;">T¹ = 20.2 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">T² = 50.6 C ± 0.1 C <span style="font-family: Arial,Helvetica,sans-serif;">Q = (0.02493)(0.66)(50.6-20.2) ± (0.00001/0.02493 + 0.2/30.4)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.5001 ± (0.006980070513)% <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.5001 ± (0.006980070513% x 0.5001) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.5001 ± 3.49 x 10^-3 kCal <span style="font-family: Arial,Helvetica,sans-serif;">rounded to 2 significant figures (least sig fig) <span style="font-family: Arial,Helvetica,sans-serif;">Q = 0.50 ± 3.5 x 10^-3 kCal
 * <span style="font-family: Arial,Helvetica,sans-serif;">Well Done : **

<span style="font-family: Arial,Helvetica,sans-serif;">DATA LOGGER TEMPERATURE GRAPH



__ Processed Data __
 * __ Converting kCal to Joules __**

Formula : (Heat needed /1) x (4186) __ Meat #4 __ (0.3197/1) x (4186) = 1338.2642 J 3.4 x 10^3 x 4186 = 14.2324 (1.4x10J)
 * 1 kCal = 4186 Joule (translatorcafe.com) **
 * Q = 1.3 x 10³ ± 1.4 x 10J **

__ Meat #5 __ (0.2196/1) x (4186) = 919.2456 J 3.4 x 10^3 x 4186 = 14.2324 (1.4x10J) __ Meat #6 __ (0.03822/1) x (4186 ) = 1599.8892 J 3.5 x 10^3 x 4186 = 14.651 (1.4x10J) __ Meat#7 __ (0.50001/1) x (4186) = 2093.4186 J 3.5 x 10^3 x 4186 = 14.651 (1.4x10J)
 * Q = 0.9 x 10³ ± 1.4 x 10J **
 * Q = 1.6 x 10³ ± 1.4 x 10J **
 * Q = 2.1 x 10³ ± 1.4 x 10J **

__ Meat#8 __ (0.6526/1) x ( 4186) = 2731.7836 J 3.6 x 10^3 x 4186 = 15.0696 (1.5x10J) __ Meat #9 __ (0.6755/1) x (4186) = 2827.643 J 3.6 x 10^3 x 4186 = 15.0696 (1.5 x 10J)
 * Q = 2.7 x 10³ ± 1.5 x 10J **
 * Q = 2.8 x 10³ ± 1.5 x 10J **


 * Processed Data :**

<span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x10 J || <span style="font-family: 'Times New Roman',Times,serif;">1.3 x 10^3 <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x10 J || <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">0.9 x 10^3 <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">1.6 x 10^3 <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">2.1 x 10^3 <span style="font-family: 'Times New Roman',Times,serif;">± 1.4 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">± 1.5 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">2.7 x 10^3 <span style="font-family: 'Times New Roman',Times,serif;">± 1.5 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">± 1.5 x 10 J ||
 * <span style="font-family: 'Times New Roman',Times,serif;">Rawness level || <span style="font-family: 'Times New Roman',Times,serif;">Meat #  || <span style="font-family: 'Times New Roman',Times,serif;">Heat Energy (kCal)  || <span style="font-family: 'Times New Roman',Times,serif;">Heat Energy (Joules)  || <span style="font-family: 'Times New Roman',Times,serif;">Heat Energy Q (2 sig fig)  ||
 * <span style="font-family: 'Times New Roman',Times,serif;">Raw || <span style="font-family: 'Times New Roman',Times,serif;">1 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 ||
 * <span style="font-family: 'Times New Roman',Times,serif;">Raw || <span style="font-family: 'Times New Roman',Times,serif;">2 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 ||
 * <span style="font-family: 'Times New Roman',Times,serif;">Raw || <span style="font-family: 'Times New Roman',Times,serif;">3 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 || <span style="font-family: 'Times New Roman',Times,serif;">0 ||
 * <span style="font-family: 'Times New Roman',Times,serif;">Medium well || <span style="font-family: 'Times New Roman',Times,serif;">4 || <span style="font-family: 'Times New Roman',Times,serif;">0.32 ± 3.4 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">1338.2642
 * <span style="font-family: 'Times New Roman',Times,serif;">Medium well || <span style="font-family: 'Times New Roman',Times,serif;">5 || <span style="font-family: 'Times New Roman',Times,serif;">0.22 ± 3.4 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">919.2456
 * <span style="font-family: 'Times New Roman',Times,serif;">Medium well || <span style="font-family: 'Times New Roman',Times,serif;">6 || <span style="font-family: 'Times New Roman',Times,serif;">0.38 ± 3.5 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">1599.8892
 * <span style="font-family: 'Times New Roman',Times,serif;">Well done || <span style="font-family: 'Times New Roman',Times,serif;">7 || <span style="font-family: 'Times New Roman',Times,serif;">0.50 ± 3.5 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">2093.4186
 * <span style="font-family: 'Times New Roman',Times,serif;">Well done || <span style="font-family: 'Times New Roman',Times,serif;">8 || <span style="font-family: 'Times New Roman',Times,serif;">0.65 ± 3.6 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">2731.7836
 * <span style="font-family: 'Times New Roman',Times,serif;">Well done || <span style="font-family: 'Times New Roman',Times,serif;">9 || <span style="font-family: 'Times New Roman',Times,serif;">0.65 ± 3.6 x 10^-3 kCal || <span style="font-family: 'Times New Roman',Times,serif;">2827.643 ± 1.5 x 10 J || <span style="font-family: 'Times New Roman',Times,serif;">2.8 x 10^3


 * Graph :**




 * Sources of Errors :**


 * Random error : Random error comes from the natural environment where the experiment takes place. In this case, there may be a change in the heat energy of the Phillips healthy grill, or the temperature around the room is changing due to the increase or decrease in people which absorbs the coldness from the AC.**


 * Systematic error : Systematic error comes from the calibration of the instrument. In this case, the data logger temperature sensor has graphed some weird trends such as in graph 7 (refer to the temperature data logger graph). Also, there may also be an inaccurate mass of the meat from the use of the electric mass balance. The amount of time needed to cook one side of meat per trial is also inaccurate because there may be a slight delay between the stopwatch turning 1 minute / 2 minute, and the meat being flipped on the grill.**

__**Standard Deviation**__ :

Max value - Min value 2

__Medium well Meat :__

1.6 x 10^3 - 0.9 x 10^3 J = 350 J 2

__Well done Meat__ :

2.8 x 10^3 - 2.1 x 10^3 - = 350 J 2

The standard deviation error from both trial is the same. However, we can see that the energy is approximately the same, however there is an increase of Heat energy (J) every time we cook. This shows that there might be an error in the temperature change from the data logger, as temperature change contributes a lot to the heat energy (J). Also, it may be because the time of recording the temperature using the temperature sensor of the data logger was not that long, that the temperature change could have increased, therefore the temperature change would have been greater and the data would have been more accurate and precise.