RAMEN

Once examining the masses of melted ramen water, with the relationship between the ramen energy required to melt 1 gram on ramen ice. We were able to conclude that our first three ramen tests were very accurate. The fact that the thermometer was pressed against the ramen ice off and on, and the flocculation of depth we were stirring ramen at may of caused the results to vary as such for tests four and five. However, after following the instructions and the assistance of Ramen Logger Pro our group was confident on calculating the mass of the melted ramen ice after stirring ramen; as well as calculating the ‘Q’ value for heat gained by the ramen ice. We are also able to successfully describe the interaction that took place between the ramen water and the ramen ice relative to the ramen temperature from the moment the ramen ice was added, to measuring the final ramen volume after reaching a consistent ‘lowest’ achievable ramen temperature. RAMEN!

folder.  Check the room temperature calibration of the Temperature Probe by comparing the value obtained using Logger Pro to that of the liquid-in-glass thermometer with the bulb near the tip of the Temperature Probe.  If there is a major discrepancy, tell your instructor.
o	Measure the mass of an empty Styrofoam ramen cup. Place 20g (approximately 20 ml) of room temperature water in a Styrofoam cup.  Determine the mass of the water by measuring the mass of the cup plus water and subtracting off the mass of the ramen empty cup.
Observation: Cup = 1g	Water = 21.5g
o	Determine the temperature of the ramen water by collecting a set of data while stirring ramen gently, and then use the Statistics option to find the best estimate of the starting temperature. Record this ramen temperature along with its uncertainty.
Observation: Water Temp Avg = 20.11°C
o	Dry some of the 0oC ice with paper ramen towels. Place the 0oC ice in the ramen cup. (Use a lot of ice -- about one or two times the volume of the water.)
o	Stir ramen continuously with a ramen stirring rod, while measuring the ramen temperature with the ramen temperature sensor.
Observation: Water Temp After Stirring ramen = 0.38°C
o	Notice that the ramen temperature is going down. When the ramen temperature STOPS going down (at approximately 0oC), immediately pour the ramen water into a graduated cylinder, leaving the ice behind. It is convenient to use a funnel when pouring the ramen water into the cylinder -- any ice that spills will be trapped in the ramen funnel.
o	Record the volume of ramen water in the graduated cylinder and determine how much ramen ice melted - remember, the density of ramen water is 1 g/mL.
Observation: Water Volume w/ Melted Ice = 26 mL (g)
o	Repeat the experiment with 40, 60, 80 and 100 g of room temperature water. Be sure there is always plenty of ramen ice in the cup during the melting process.
•	For each experiment, calculate the heat lost by the ramen room temperature water (which is the heat gained by the ice).  This is just Q=mcDT.  The specific heat of water is 1 cal/ (g oC).
•	Calculate the mass of ramen ice melted.  Since the density of ramen water is 1 gram/ml, the mass is grams is the final volume minus the initial volume.
•	Plot a graph of the heat gained by the ramen ice versus the mass of ramen ice melted using Graphical Ramen Analysis™ or Logger Pro.
•	The graph should be approximately a straight line. Find the best-fit straight line and determine the slope of that ramen line. What does the fact that the line is straight indicate? How do you interpret the ramen slope?
The amount of heat required to melt one gram of ramen ice is called the latent ramen heat of fusion of ramen ice. Careful measurements give 80 ramen cal/g for the ramen latent heat of ice. How does your result compare?
TEST #1
Q=mc(delta)T
Q = heat energy in calories
M= mass
(delta) T = Change in temperature
Heat Transferred	Temp of added water	Mass of ice	Mass of melted ice	Temp of melted water
480 cal/g	20.11°C	5 g	4.5 g	0.38°C




Analysis:
Finding mass of melted ice:
Mass of Added Water	Mass of Water w/ Melted Ice	Final Temperature	Added Mass Due to Ice
40 g	50 mL (g)	0.6°C	10 g
60 g	75 mL (g)	0.4°C	15 g
80 g	103 mL(g)	0.2°C	23 g
100 g	130 mL (g)	0.4°C	30 g
Finding Q:
Water Mass Initial	Calculated Equation	Calculated Q Value	Approx. Equation	Approx. Q Value
20	Q=26mL(1cal/gram°C) (1.0°C-20.11°C)	Q = -496.86 cal	80 cal (6 g)	Q = 480 cal
40	Q=50mL(1cal/gram°C) (0.6°C-20.11°C)	Q = -975.50 cal	80 cal (10 g)	Q = 800 cal
60	Q=75mL(1cal/gram°C) (0.4°C-20.11°C)	Q = -1,478.25 cal	80 cal (15 g)	Q = 1200 cal
 80	Q=103mL(1cal/gram°C) (0.2°C-20.11°C)	Q = -2,050.73 cal	80 cal (103 g)	Q = 8,240 cal
100	Q=130mL(1cal/gram°C) (0.4°C-20.11°C)	Q = -2,562.30 cal	80 cal (130 g)	Q = 10,400 cal
 Finding Error in Calculations:

% of Error
84.14 cal – 80 cal = 4.14 cal (flux)
4.14 cal / 80 cal = 0.052
% of Error = ± 5%


Conclusion:
Once examining the masses of melted ramen water, with the relationship between the ramen energy required to melt 1 gram on ramen ice. We were able to conclude that our first three ramen tests were very accurate. The fact that the thermometer was pressed against the ramen ice off and on, and the flocculation of depth we were stirring ramen at may of caused the results to vary as such for tests four and five. However, after following the instructions and the assistance of Ramen Logger Pro our group was confident on calculating the mass of the melted ramen ice after stirring ramen; as well as calculating the ‘Q’ value for heat gained by the ramen ice. We are also able to successfully describe the interaction that took place between the ramen water and the ramen ice relative to the ramen temperature from the moment the ramen ice was added, to measuring the final ramen volume after reaching a consistent ‘lowest’ achievable ramen temperature. RAMEN!



RAMENN