First 3 ideas

I had spent some time researching for SIP and thinking of possible research questions before coming up with 3 research ideas. All I have to do now is to consult Ms Tan regarding the feasibility of the ideas.

#1

Research question: How does the speed of appearance of mould (sign of decomposition) compare with chicken nuggets from different international fast food outlets (Wendy’s, Carl’s Junior, MOS Burger, McDonald’s, Long John Silver, Popeye’s Chicken, Burger King)?

Hypothesis: The chicken nuggets from MOS Burger would be the fastest in showing signs of mould whereas those from McDonald’s would be the slowest.

Independent variable: Type of chicken nuggets

Dependent variable: Speed of appearance of mould

Controlled variables: Type of container the nuggets are kept in, amount of water placed in the container, amount of light the set-ups are exposed to

Materials:

1) Nuggets

- Wendy’s 5-piece Crispy Chicken Nuggets

- Carl’s Junior Chicken strips

- MOS Burger Chicken nuggets

- McDonald’s McNuggets

- Long John Silver’s Giant Chicken Nugget

- Popeye’s Chicken’s Louisiana Nuggets

- Burger King’s Chicken Tenders

2) 7 plastic food containers

3) 7 small sponge cubes

#2

Research question: How do different liquids (coffee, tea, soda, water, flavoured water, fruit juice) affect the health of a stimulated tooth?

Hypothesis: Soda will have the greatest effect on the health of a stimulated tooth while water will have the least effect.

Independent variable: Type of liquid

- Coffee

- Tea

- Soda

- Water

- Flavoured water

- Fruit juice

Dependent variable: Health of stimulated tooth (chicken bone)

- Brittleness

- Colour

- Rate of corrosion

- Texture

Controlled variables: Type of stimulated tooth, amount of liquid, time submersed in liquid

#3

Research question: How does the amount of fat in cheese affect its rate of decomposition?

Hypothesis: The greater the amount of fat, the faster the rate of decomposition.

Independent variable: Amount of fat in cheese

Dependent variable: Rate of decomposition

Controlled variables: Ingredients of the cheeses used, temperature they are stored at, type of container they are stored in, amount of light they are exposed to

Concerns: 1) The amount of fat in the different cheese differ by only one to two grams

2) Must all the other factors of the cheese be the same (protein, carbohydrates, energy level)?