Analysis Water test For this experiment water was used as a control to indicate the change coffee and milk might have, on the temperature and to further compare the rate of cooling between cups. Seen in the data the glass cup has the lowest k value (0.031), indicating the glass cup has the slowest rate of cooling (changing from 86.5°C to 62.5°C in 15 minutes). This was because, of its unique design compared to the other cups. Seen in figure A1 the cup has two layers of glass, one on the outside and one on the inside. This leaves a pocket of gas between these two layers. Therefore, the transfer of heat by conduction into the soundings takes longer, as the gas inside the glass will retain the energy transferred by the water. Because, gas is bad at transferring through conduction. However, the practicality of manufacturing glass cups like these for take away use, would be extremely expensive although, if a coffee shop only sold dinning-in, it could be practical. The data also shows, that the stainless-steel cup had the highest k value (0.0508), showing that the steel cup had the fastest rate of cooling (82°C to 50°C in 15 minutes). This was because steel was a conductor and will conduct the kinetic energy from the water with little resistance. This will …show more content…
Similar to the hypothesis, the milk and coffee test had the lowest k values of any other test with a ceramic mug and the temperature of the liquid dropped after adding the milk. These results are because of the milk, as the milk was colder (5°C) than the ambient temperature (18°C) cooling the coffee until it reaches a thermal equilibrium with it. Furthermore, the k values are lower because milk has a higher viscosity than water and when the two combine, the average molecular forces between molecules increased. Therefore, more thermal energy was required to increase its temperature and the solution was better at storing