Math internal assessment

Introduction

Newton's Law of Cooling explains how quickly something cools down by

comparing its temperature to the temperature of the surrounding
environment. According to this law, the rate at which an object loses heat
is related to how much hotter it is than its surroundings. This principle can
be easily observed in everyday situations, such as when hot liquids cool
down.

In this research, we examined the cooling rates of three different liquids:

water, sprite, and milk. Our goal was to see how the different properties of
these liquids affect the rate they cool when placed under the same room
temperature. Through our experiments, we calculated the cooling
constants (k) for each liquid.

To understand how these liquids cool can help us in practical ways, such
as in cooking, making drinks, and managing temperatures in different
processes. This research helps us learn more about how liquids behave
when they lose heat and shows how the characteristics of each liquid can
impact their cooling rates.

Processed data
room temperature: 30°C

Water
water cooling(initial T: 80°C)

Time/m Temperature Resultant

change/°C temperature/°C
0 0 80
2 3 77
5 6.2 73.8
10 11.1 68.9
 20 19.9 60.1

water heating (initial T: 10°C)

Time/m Temperature/°C Resultant

temperature/°C
0 0 10
2 1.2 11.2
5 2.6 12.6
10 5.4 15.4
20 9.7 19.7

Chart Title
20
temperature/°C

15

10

0
0 2 4 6 8 10 12 14 16 18 20

time/m

cooling heating

Milk
milk cooling(initial T: 80°C)

Time/m Temperature Resultant

change/°C temperature/°C
0 0 80.0
2 1.9 78.1
5 4.4 75.6
10 7.3 72.7
20 13.2 66.8

milk heating (initial T: 10°C)

Time/m Temperature/°C Resultant

 temperature/°C
0 0 10
2 0.7 10.7
5 1.8 11.8
10 3.3 13.3
20 5.4 15.4

Milk
14
12
temperature/°C

10
8
6
4
2
0
0 2 4 6 8 10 12 14 16 18 20

time/m

cooling heating

Sprite
sprite cooling(initial T: 80°C)

Time/m Temperature Resultant

change/°C temperature/°C
0 0 80.0
2 2.7 77.3
5 5.5 74.5
10 10.3 69.7
20 17.8 62.2

sprite heating (initial T: 10°C)

Time/m Temperature/°C Resultant

temperature/°C
0 0 10
2 1.0 11.0
5 2.3 12.3
10 4.4 14.4
20 7.3 17.3
 Sprite

15
temperature/°C

10

0
0 2 4 6 8 10 12 14 16 18 20

time/m

cooling heating

Calculation
By using the formula:
−kt
T (t)=T s +(T o – T s)e

 t = time,

 T(t) = Temperature of drinks at t

 Ts = Surrounding temperature

 To = Temperature at time 0

 k = The cooling constant

we can get the cooling constant k for each body.

For example, let’s calculate the k for water.

−kt
T (t )=T s +(T o – T s) e
−2 k
77=30+(80 – 30)e
−2 k
47=50 e
−2 k 47
e =
50

−2 k 47
ln (e )=ln
50
 47
−2 k =ln
50
47
ln
50
k=
−2

By calculator
k ≈ 0.0309

Repeat the process we can get:

Cooling down

Time/m water milk sprite

2 0.0309 0.0193 0.0278
5 0.0264 0.0184 0.0233
10 0.0251 0.0158 0.0231
20 0.0254 0.0153 0.0220

Heating up

Time/m water milk sprite

2 0.0309 0.0178 0.0256
5 0.0278 0.0188 0.0244
10 0.0315 0.0180 0.0248
20 0.0285 0.0157 0.0227

Average:

With the method:

0.0309+0.0264 +0.0251+0.0254
k avg= =0.0270
4

We can get the following:

Cooling / °C Heating / °C Average / °C

Water : 0.0270 0.0297 0.0284
Milk : 0.0172 0.0176 0.0174
Sprite : 0.0241 0.0244 0.0243

Conclusion
In this research, I investigated the cooling rates of three different bodies
under the same room temperature: water, sprite, and milk, by using
Newton's law of cooling. My findings showed that water cooled the fastest,
with a cooling constant (k) of 0.027. Sprite followed quite closely with a
cooling constant of 0.0241, and milk had the lowest cooling constant of
0.0172, indicating their temperatures dropped down or raised from the
fastest to the slowest following the cooling constant.

These results suggest that the thermal properties of the liquids, such as
specific heat capacity and viscosity, significantly influence how quickly
they lose heat to the surrounding environment. Water's higher cooling
rate can be attributed to its lower viscosity and higher heat capacity,
allowing it to disperse heat more effectively. Conversely, milk's
composition and viscosity likely affect its cooling efficiency.

Overall, this experiment demonstrates the principles of Newton's law of

cooling and highlights the importance of the physical properties of
different liquids in thermal dynamics. Further studies could expand on
these findings by examining additional variables or exploring the impact
of external factors such as container materials and ambient temperature
on cooling rates

The differences in cooling constant can be attributed by various factors,

for example:

1. Specific heat capacity: Different liquids have different capacities

to store thermal energy.

2. Viscosity: Higher-viscosity liquids (like milk) may have slower

temperature transition speeds, leading to a decreased cooling
constant.

3. Composition of the liquids: Sprite contains sugars and carbon

dioxide, which may affect its cooling dynamics compared to pure
water or dairy.