Tapping+Soda--Cassidy,+Becca,+Kaitlin,+Ali+B

Myth (brief description)- Will tapping on a soda can really prevent it from exploding/fizzing uncontrolably.

=Research-= Cassidy


 * Vocabulary

- **Ingredients in soda**: Mt. Dew: Coke: Root Beer: Serria Mist:
 * Carbonated water (stuff that makes pop fizzy)
 * High fructose corn syrup (HFCS)
 * Concentrated orange juice and other natural flavors
 * Citric acid ( white powder)
 * Sodium benzoate (preserves freshness)
 * Caffeine (gives you energy)
 * Sodium citrate (White oderless solid)
 * Gum arabic ( capable of dizoliving in water, seeping out of a gummy like subtance)
 * Erythorbic acid (preserves freshness)
 * Calcium disodium EDTA (to protect flavor)
 * Brominated vegetable oil (oil)
 * Yellow 5 (food coloring)
 * Carbonated water(Fizz)
 * High Fructise corn syrup(sugar)
 * Carmel Color(gives pop brown color)
 * Phosphoric acid(Gives pop sharper flavor)
 * Natural Flavors(flavores pop)
 * Caffeene(gives you energy)
 * Carbonated water (Fizz)
 * high fructose corn syrup (bacicaly sugar)
 * caramel color (gives brown color)
 * sodium benzoate (preservative)
 * natural and artificial flavors(gives flavor)
 * Carbonated water(Fizz)
 * high fructose corn syrup(sugar)
 * citric acid(white powder)
 * natural flavor(flavors pop)
 * potassium benzoate (preserves freshness)
 * potassium citrate(oderless white powder)
 * ascorbic acid(white solid that desolves in water)
 * calcium disodium EDTA (to protect flavor)

- **Carbonation**: Mixing with Carbon Dioxide, as in making soda water - **Carbon Dioxide**- A colorless, odorless, incombustible gas, CO 2, present in the atmosphere and formed during respiration, usually obtained from coal, coke, or natural gas by combustion, from [|carbohydrates] by fermentation, by reaction of acid with limestone or other [|carbonates] , or naturally from springs: used extensively in industry as dry ice, or carbon dioxide snow, in [|carbonated] beverages, fire extinguishers, etc.

- **Pressure**- The effort of force upon a surface by an object, fluid, ect., in contact with it.

- **Kinetic Energy**- Kinetic energy refers to the energy an object has because of its movement.

- **Molecules**- a group of two or more atoms that stick together

- **Atoms**- Collections of of tiny bits of electricity

- **Liquid**- Composed of molecules that move freely among themselves

- **Gas**- random groups of atoms

- **Solute**- the substance dissolved in a given solution.

- **Solvent**- a substance that dissolves another to form a solution.

Kaitlin- Ok so I found out that the reason that soda has carbon dioxide in it is so the soda has flavor. Once the soda is opened for so long the carbon dioxide will leave the can/ bottle and that will cause the pop to go flat. When the pop goes flat, it looses its flavor.

Becca--- ok so i found out that with question three: what is the difference (with the molecules) between a gas and a liquid? The answer to that would be that gases and liquids are fluids. A gas will have whatever volume it's container has. A liquid always has a volume based on its type and mass. Gases are compressible, liquids usually aren't. Molecules of gas have more energy so they vibrate quicker than molecules of liquid. Because of this vibration, gas molecules spread out more than liquid molecules. and my other question #2 which is what happens to the molecules of the "gas" when you release the pressure from the can of soda? the answer to that question would be that the molecules of the gas fizz and bubble and that is what causes the pop to fizz out of the can when you open it.

Ali--- > Question  How does the soda company get the 'gas' (carbonation) into the liqid??
 * Vocabulary Boyle's Gas Law-
 * The volume of gas at constant temperture varies interversely with the pressure exerted on it
 * Then they insert the gass into the the tank at a specific pressure. The pressure depends on the type of drink it is. The CO2 (carbon dioxide) dissolve sinto the liquid; where it becomes cardonic acid. This causes the acidy flavor that gives the soda it's fizzy bite. When the soft drink is opened and the pressure is released, some of the carbonic acid turns back into CO2 creating bubbles in the soda

Small Scale Test
• Independent variable – How many shakes/ taps we do to the cans. = = • Dependent variable – How much soda remains in the can. = = • Constant variable- The Brands of soda and who shakes and taps the can of soda. = = • Control variable - How many times we shake/ tap the can. = = • Hypothesis - we think that the pop will not explode/ fizz uncontrollably, because when you shake the can the carbonated water will fizz up and then when you tap on it, it will pop the bubbles and prevent it from not exploding/ fizzing uncontrollably. = = • Materials – 3 cans of regular sodas, (Mountain dew, coke, root bear, and sierra mist) notebook, and pen/pencil, and the viles. = =
 * Question-- Does tapping on a soda can, really prevent it from fizzing/exploding uncontrolably?

= = Procedure = = • Step 1- Get all the soda. = = • Step 2- have someone shake one of the cans of soda 15 times. = = • Step 3- have another person tap the top of the can of soda that was shaked. Tap can 10 times. = = • Step 4- have another person open the soda. = = • Step 5- If any fizz comes out let it go. = = • Step 6- The soda that remains in the can take to a vile and pore it in it. = = • Step 7- Get at eye level and look at the measurements. = = • Step 8- Record all the data.

SMALL SCALE TEST CONCLUSION:
so we learned that if you tap the can about 20 times after having it shaked about 40 times then that will have the least amount of soda comes out, which is what everyone want!! After u have tapped the can 20 times it doesnt really matter because then it wount change the amount of soda that comes out. In this procedure we used root beer for our soda. The things that we were always changing were the amount of how many times we tapped the can and shook the can. We think/learned this because we did 3 tries on it, and we did other tries by shaking it 40 times but tapping it a different amount we did 3 different tries being: shaking it 40 times for each try but tapping it different the first time we tapping it 10 times and then the second time was 20 taps and the third time was 30 taps the averages came out having 20 taps win!! the average was 363 for trial 2 and trial 1 was 354 for an average and the third time was an average of 362. this means that trial 2 was the best. In this you can tell that trial 2 and 3 were both almost thre same so that ment if you did 20 taps or over it would have the least amount of fizz.

Large Scale Procedure:
__Question:__ Will tapping on a soda can, prevent it from exploding/fizzing uncontrollably? __Independent Variable__: The different brands of soda __Dependent Variable__: if tapping on the can makes it not fizz/explode __Constant Variables__: the amount of soda, the amount of shakes per can, the amount of taps per can, person who shakes, person who taps __Hypothesis__: If we tap on a soda can then we think it will not prevent it from exploding/fizzing uncontrollably because __Materials__: 3 cans regular Mt. Dew, 3 cans of Root Beer, 3 cans of Coke, 3 cans of Sierra Mist, pencil, notebook __Procedure__: Step 1: Someone takes one of the four cans of soda and shakes it 40 times. Step 2: Another person takes the can and taps it 30 times on the tab. Step 3: Another person takes the can and opens it up. Step 4: Watch the fizzing until it stops completely. Step 5: Get a graduated cylinder and dump the remaining pop in it. Step 6: Record Data. Step 7: Repeat steps 1-6 until you have used all three cans of Mt. Dew, Root Beer, Coke, and Sierra Mist are gone.

Large scale conclusion:
We found out that tapping on a soda can doesn't prevent the soda from fizzing/exploding uncontrollably out of the can. We know that tapping on a soda can doesn't prevent it from exploding because our data was at the amount of soda in the can of soda(355 ml.) or above the amount of soda in a can. Our data was messed up because we counted the fizz when we put the soda in the graduated cylinder, so the numbers we wrote down were acualy higher than the amout of soda in the can and some over flowed when we put it in the cylinder. The amount of soda per can is about 355 ml. But since we counted the fizz the numbers in our data were grater than possible, like 260 ml -- 275.

Is the myth busted, confirmed, or plausible?
We found out that the myth is busted. We know that it is busted because when ever we opened the can after we shook it the pop always fizzed out of the can.