1. Experimental Design The Recipe for a Controlled Experiment

2. What is the first step of experimental design? Write A Testable Hypothesis! –Allows the scientist to identify variables –Suggests an experiment

3. Step Two of Experimental Design Assign the variables Variable: a component of the experiment which may change –the analyst controls this change or measures this change Independent variable Dependent variable

4. Independent Variable #1 controlled variable Set (assigned) by the analyst Only one independent variable may be “set” or changed at a time “The Treatment” applied to a group The hypothesis states this variable will create a predictable result. X-axis of graphs

5. Dependent Variable Measured by the analyst Allowed to vary freely in relation to the independent variable May or may not show a change in response to the “treatment”, which is the independent variable –i.e. The dependent variable is affected by the independent variable (unless there is no effect!). Y-axis of graphs

6. The Constants Any component of an experiment which is not the independent or dependent variable must remain the same for all control and data trials. The analyst must carefully design all aspects of the experiment, so that the conditions of experimentation are controlled.

7. The Constants If all aspects of the experiment are not constant, then the results may not be confidently assigned to the independent variable. The conclusion may be invalid. The analyst cannot determine if the independent variable affected the dependent variable from the data and results. The analyst must imagine the test conditions that he or she would like to create.

8. The Control The Control is a “neutral trial” used as a baseline for comparison for the data trials. Often the first trial performed May be repeated and averaged No treatment is applied to this trial Zero result or no effect expected Examples: –No peppermint for students taking a math test –UV spectrophotometer control standards and temperature fluctuation

9. Data Trials Trials performed to yield measurable results (observed or numeric) in the dependent variable Treatment (independent variable) controlled by the analyst and intended to yield data (collected in a table) Data trials must be repeated (magic # = 3, minimum) and the results are often averaged Multiple subjects, animals, or plants = multiple data trials Data is usually further processed and interpreted by calculations and displayed visually as results (statistics, graphs, etc.) Interpreted Data = Results

10. Design a Controlled Experiment How does salt affect the boiling point of water? –Design a controlled experiment addressing this question. –Carefully list and assign all components of the experiment in your notebook.

11. Design a Controlled Experiment Hypothesis: If salt does not change the boiling point of water, then salted water will boil at 100° C. Independent variable: salt Dependent variable: boiling temperature of water

12. Design a Controlled Experiment Constants: Same volume of water Same type of water: distilled water (no salt) Same type of salt (Sodium chloride, NaCl) Same amount of salt OR add increasing amounts to look for a relationship Same beaker Same hotplate Same thermometer or same calibration Same analyst

13. Design a Controlled Experiment The Control: Boil distilled water No salt added (no treatment) Average the boiling temperatures from three repetitions. Recored the raw data and averages. What would be the expected average boiling point for plain water? 100° C

14. Design a Controlled Experiment The Data Trials: Add 2 g NaCl salt to 200 mL distilled water. Stir to dissolve. Average the boiling temperatures from three repetitions. Record the raw data and averages.

15. Design a Controlled Experiment Review the hypothesis: If salt does not change the boiling point of water, then salted water will boil at 100° C. Think about the data and results: What type of data will support your hypothesis? What type of data will not support your hypothesis?

16. What really happens? http://en.wikipedia.org/wiki/File:Freezing_point_depression_and_boiling_point_elevation.png A liquid boils at a temperature when the vapor pressure of the liquid equals the surrounding pressure. Adding salt lowers the vapor pressure, so more energy is required to raise the vapor pressure. Therefore the boiling point is elevated. Salt interferes with crystal formation of the solid.

17. How is this applicable to the real world? Boiling Point Elevation: Salt is added to boiling water to raise the boiling point and cook food faster, but… Freezing Point Depression: Adding salt to walkways and roads to prevent ice formation Antifreeze in car engines (water and ethylene glycol in radiator) The ocean does not freeze and icebergs only form at arctic latitudes Some cold water fish and hibernating amphibians use this concept to avoid freezing during hibernation (sugars)