Rusty Nail Experiment

Materials Needed:

  • Two nails/group, same size and brand, galvanized
  • 16 oz, mason jars with lids, two per group
  • 300 ML salt water (ocean water)
  • 300 ML fresh water (crystal spring distilled water)
  • Forceps
  • Thermometer
  • Camera to record results
  • Balance scale (before/after)
  • Graduated cylinder (2)
  • Labels (salt water) (fresh water)

Procedure:

Step 1: Gather all your materials, and open your mason jars, and weigh the 2 nails.                                           Step 2: label your mason jars (salt/fresh)                                                                                                               Step 3: pour salt water into graduated cylinder until it reaches 300 ML, pour it into your mason jar labeled salt water.                                                                                                                                                               Step 4: Take a clean graduated cylinder and pour crystal distilled water in 300 ML, pour into your mason jar labeled fresh water.                                                                                                                                                Step 5: Next slowly put 1 nail into each jar at the same time and close the lids.                                                  Step 6: This procedure will probably take 2- 3 weeks, so wait patiently.                                                              Step 7: Check for rust daily from 7:00 am to 8:00 am, record picture and written evidence.                                Step 8: Keep your mason jars shaded and away from sunlight.                                                                                                                                                                 PAYTON

 

 

Posted in Uncategorized | Tagged | Comments Off on Rusty Nail Experiment

Class Science Project: Rusty Nails


Problem:  Does a nail rust faster in salt water or fresh water?

Class Hypothesis:  I think salt water will rust a nail faster than fresh water.

-Alexa

 

Posted in Uncategorized | Tagged | Comments Off on Class Science Project: Rusty Nails

mold growth 4-24-14

 

Bread A (wheat)      

Blue mold: 100 across and most of the bread is covered by it.

Green mold: 13mm

white mold: 22 mm

Dark green mold: 5mm

Bread B (white italian)

Crumbling and the mold is everywhere, smells horible. The mold is all diffrent colors.pink, green, white, yellow, and brown.

Bread C (pumpernickel)

dark green: 24 mm

2nd dark green: 11 mm, mold on the crust.

   The bread in the fridge is hard and it smells bad, and we concluded that italian would have molded first if we had kept going.

Posted in Uncategorized | Comments Off on mold growth 4-24-14

Mold growth Day 13 4-23-14

Bread A (wheat)-

Turqouise mold: 43mm.

White mold: 8mm.

Dark green mold:3mm, 1mm.

bread b (wite italian)

all of the bread is molded. there are diffrent colors.

turquise, yellow, green, and pink.

bread c(pumpernickel)

dark green mold: 15mm, and us molded on the crust.

 

Posted in Uncategorized | Comments Off on Mold growth Day 13 4-23-14

Observations Day 12 4/22/14

Bread A, Wheat

Turquoise: 31 millimeters

Turquoise: 7 millimeters

Dark Green: 4 millimeters

Dark Green: 5 millimeters

Dark Green: 3 millimeters

 

Bread B, Itilain White

Every peice has molded even the crusts and the colors are yellow, green, and pink bacteria

 

Bread C, Pumpernickel

Dark Green: 17 millimeters

Dark Green 24 millimeters

Posted in Uncategorized | Comments Off on Observations Day 12 4/22/14

Day 11 4-21-14

A, Wheat Bread

Mint Green: 17 millimeters

Mint Green: 3 millimeters

Mint Green: 9 millimeters

Dark Green: 4 millimeters

Dark Green: 1 millimeter

Dark Green: 3 millimeters

 

B, Itilain White

Every side and the crust has mold all over it and different colors

 

C: Pumpernickel

Dark Green: 19 millimeters

Dark Green: 15 millimeters

Posted in Uncategorized | Comments Off on Day 11 4-21-14

Day 10 April 20th, 2014

Bread A: wheat
Mint green 9 mm, 3mm, 3mm
dark green 2mm, 3mm
bread b:white italian: the mold is entirely covering the bread, so the diameter of the mold is 140mm, which is the entire bread.
bread c :pumpernickel
dark green 25mm, 16mm.

Posted in Uncategorized | Comments Off on Day 10 April 20th, 2014

Day 9 Mold Growth 4-19-14

 

 

A, Wheat

Blue: 3 millimeters

Blue: 1 millimeter

Blue: 2 millimeters

Blue: 1 millimeter

 

B, Itialin White Bread

Dark Green: 35 millimeters

Mint Green: 15 millimeters

Mint Green: 23 millimeter

Pink: 15 millimeter

Pink: 5 millimeter

 

C, Pumpernickel

Dark Green: 12 millimeter

 

Posted in Uncategorized | Comments Off on Day 9 Mold Growth 4-19-14

Day 8 4-18-14 mold growth

 

A, Wheat bread

Still have unmeasurable little specks of colorful mold

B, Itialin White bread

Dark Green: 27 millimeters

Pink: 11 millimeters

Blue speck group: 20 millimeters

Turguoise: 13 millimeters

2nd Dark Green: 7 millimeters

Green and Brown: 32 millimeters

 

C, Pumpernickel

Dark Green: 7 millimeters

 

So far our hypothesis is correct

Posted in Uncategorized | Comments Off on Day 8 4-18-14 mold growth

Mold growth day 7 4-17-14

 

A, Wheat bread
There were tiny specks of mold that were unmeasurable and all different colors.

B, Itialian White bread
Turquoise mold: 9 millimeters
Dark greean mold: 19 millimeters
Pink mold: 8 millimeters
Dark green mold: 6 millimeters

C, Pumpernickle bread
Dark green mold: 3 millimeters

Posted in Uncategorized | Comments Off on Mold growth day 7 4-17-14