Introduction:
Tea is the most widely consumed drink (other than water) on a global scale (Jacobs, 2014). Generally served just below 100 degrees Celsius, issues such as heat transfer limit the appreciation of the beverage.
The thermal energy in tea is defined by the movement or kinetic energy of the particles within the tea, hence, a decrease in the movement of the particles reduces the temperature. The thermal energy in the tea is lowered via means of energy transfer through convection, conduction, radiation and evaporation.
Convection is a result of convection currents which carry the dense tea down, pushing the less dense tea to the surface, where the hot substance transfers energy to the cooler air, before falling as its density …show more content…
from a liquid to a solid). “This leaves the less energetic particles still in the liquid and so the liquid is cooler” (Physicsnet.co.uk, 2010), hence there is less internal energy. As the temperature of matter decreases there is less energy available for heat transfer, and therefore less occurs. In ‘ideal’ situations, when depicted on a graph, the cooling of a liquid has an asymptote just below the temperature of surrounds.
In order to reduce methods of heat transfer, thermal insulation or “the method of inhibiting the transfer of thermal energy from one area to another” (Kurtus, 2014) needs to increase. This is most commonly done through the use of external insulators, however, the conduction of the substance itself and volume affects the rate of heat transfer.
The volume and conductive properties of tea can be altered through the use of additives, which most commonly include sugar and milk. Through the investigation of the effects certain additives have on tea temperature depreciation data about insulation, dissolution, and volume can be applied to everyday life and enhance the enjoyment of all hot beverages.
Procedure:
Aim: To investigate the relationship between the additives in tea (milk and sugar) and the change in temperature of tea over a period of ten …show more content…
• Dependent: The amounts and types of additives in tea (no additives, milk (10, 20,30ml), sugar (5, 10,15g), light milk (20ml), skim milk (20ml). The quantity of 20ml establishes a consistency and is proportionate to the amount of water. The quantities of milk were demonstrate the effects of volume, as were the variations in sugar. The alteration in milk types is designed the insulating properties of different compositions. These are conducted over three separate ‘experiments’, to ensure only one variable is altered and a fair test is carried out.
• Controls: All aspects that would affect the temperature of the tea are controlled. These include:
- The temperature of room
Tea is the most widely consumed drink (other than water) on a global scale (Jacobs, 2014). Generally served just below 100 degrees Celsius, issues such as heat transfer limit the appreciation of the beverage.
The thermal energy in tea is defined by the movement or kinetic energy of the particles within the tea, hence, a decrease in the movement of the particles reduces the temperature. The thermal energy in the tea is lowered via means of energy transfer through convection, conduction, radiation and evaporation.
Convection is a result of convection currents which carry the dense tea down, pushing the less dense tea to the surface, where the hot substance transfers energy to the cooler air, before falling as its density …show more content…
from a liquid to a solid). “This leaves the less energetic particles still in the liquid and so the liquid is cooler” (Physicsnet.co.uk, 2010), hence there is less internal energy. As the temperature of matter decreases there is less energy available for heat transfer, and therefore less occurs. In ‘ideal’ situations, when depicted on a graph, the cooling of a liquid has an asymptote just below the temperature of surrounds.
In order to reduce methods of heat transfer, thermal insulation or “the method of inhibiting the transfer of thermal energy from one area to another” (Kurtus, 2014) needs to increase. This is most commonly done through the use of external insulators, however, the conduction of the substance itself and volume affects the rate of heat transfer.
The volume and conductive properties of tea can be altered through the use of additives, which most commonly include sugar and milk. Through the investigation of the effects certain additives have on tea temperature depreciation data about insulation, dissolution, and volume can be applied to everyday life and enhance the enjoyment of all hot beverages.
Procedure:
Aim: To investigate the relationship between the additives in tea (milk and sugar) and the change in temperature of tea over a period of ten …show more content…
• Dependent: The amounts and types of additives in tea (no additives, milk (10, 20,30ml), sugar (5, 10,15g), light milk (20ml), skim milk (20ml). The quantity of 20ml establishes a consistency and is proportionate to the amount of water. The quantities of milk were demonstrate the effects of volume, as were the variations in sugar. The alteration in milk types is designed the insulating properties of different compositions. These are conducted over three separate ‘experiments’, to ensure only one variable is altered and a fair test is carried out.
• Controls: All aspects that would affect the temperature of the tea are controlled. These include:
- The temperature of room