The independent variable used is the brand of popcorn, and the dependent variable is the percentage of popped kernels per brand of popcorn. Threat Reduction to Internal Validity Threats to the internal validity are anything other than the independent variable that may have an affect on the outcome of the dependent variable in an experiment. In order to reduce the threat to internal validity I used the following steps to maintain the experiment: * I popped three bags of each brand for consistency * I waited 5 minutes between each bag to eliminate over heating * I used the same microwave * I used the same cooking time * I used the same cooking
A1. Literature Review The researcher found two previous studies that tested multiple brands of microwave popcorn to determine which brand produced the most popped or fewest un-popped kernels. According to Anglin, Parks, White, & Young (2001), Act II microwave popcorn had the most popped popcorn. The other study (Boyd, 2006) determined that Act II microwave popcorn had the fewest un-popped popcorn. Based on this information, the researcher will use Act II microwave popcorn to help in determining which storage method is best to use.
Int Task 3 Un-popped Popcorn Kernels A. Project Plan I will be conducting an experiment to determine which brand of microwave popcorn leaves the least amount of un-popped popcorn kernels. Problem Statement I will separate the popped kernels from the up-popped kernels and count the un-popped kernels in each bag of microwave popcorn. The independent variable will be the different brands of microwave popcorn. The dependant variable will be the amount of un-popped kernels left over.
Purpose and Hypothesis The pupose of this project is to investigate how the presence of seed crystals changes the growth rate of rock candy. My hypothesis is that seeding the string will affect the growth rate of sugar crystals. Materials 1 quart saucepan 1 glass container with a lid 2 cups of regular table sugar 3/4 measuring cup a few drops of food coloring 1/4 teaspoon of flavoring (such as peppermint, lemon, cherry or strawberry extract)optional 1 thin wooden stick or string ruler tape or plastic wrap Experimental procedure 1.measure 3/4 of water and pour it in sauce pan. Heat on medium high until it comes to a boil. 2.pour 2 cups of sugar in sauce pan and stir.the solution should look cloudy at first then i will become clear .then keep stirring for 2 minutes 3.After the sugar is dissolved pour the solution into the jar.
A gum base is a non-nutritive, non-digestible, water-insoluble compound that is found in all types of chewing gum. Gum bases are usually made from organic ingredients like chicle, spruce, mastic, paraffin wax and beeswax. These natural materials can be flavoured to make the gum taste better and coloured to look more appealing. The elasticity of gum comes from tasteless synthetic materials that are put inside the gum base. Most bouncy and flexible materials have a surplus of elastomers.
DGME 100 - ADVERTISING REPORT Jif "College Mom" commercial Deconstruction of an advertisement "We exist to put commercials on the air. The programming that is put on between those commercials is simply the bait we put in the mousetrap." - Former ABC News Anchor Ted Koppel, Washington Post interview A basic media literacy skill is “deconstruction.” This is the careful and close analysis of a piece of media, looking beneath the surface to understand deeper meanings. 1. About the product.
Instead, the sweeteners are man-made chemicals. (Mercola, 21) The chemical was discovered in 1879 by two scientists, Dr. Ira Remsen and Constantine Fahlberg, who were researching toluene derivatives. Fahlberg spilled the toluene subordinate on his hand and later his dinner tasted sweet. He determined that the sweetness came about from the chemicals he was testing earlier. This new substance called saccharine (Sweet N’ Low) was named after saccharide, meaning complex sugar.
While this article had little to no bearing on this paper on hand, it gave some interesting information-- what a student would most likely cheat at. Students were more likely to cheat on an exam or test more than a homework assignment or even a long-term project or typed paper. Logically, I would assume a student would be more likely to cheat on something that would cost them a huge part of their grade if he or she were to do poorly on it. However, I do not know if this applies to college students, but the article hints that most students maintain the same way of thinking even through college. The next article came from the Journal of Interactive Online Learning, a short titled "Perceptions of Academic Honesty in Online vs. Face-to-Face Classrooms" by Michael Spaulding, professor at the University of Tennessee–Martin.
This case talks about the birth of Snapple Beverages followed by the acquisition of Snapple by Quaker. However, the acquisition of Snapple caused it to lose sales and made it worse off. Snapple and Gatorade were much more successful and making more sales when it was independent. I think when Snapple got acquired, Quaker tried new strategies to make it more successful than it already was but it failed. The acquisition was in my opinion a bad execution.
One of the arguments of co-education is the idea that it provides too many distractions for students. Several scholars have argued that these distractions have led to less attention on school work and class participation, due to girls and boys trying to impress each other. Furthermore, it has also been argued that students who are intimidated by the opposite sex may also be affected by low performance and low grades. Many educators believe that single-sex education does not enforce any type of gender-based stereotypes or adolescent subculture. Due to this, single-sex schools have been established to combat these issues.