Physics report

2011

1. Abstract/Synopsis: Hooke's law of elasticity is an approximation that states that the extension of a spring is in direct proportion with the load applied to it. Noodles obey Hookes law. The instant noodle is the most elastic noodle which has the highest spring constant. Spaghetti has the highest strength which can withstand more weights. Egg noodles is more elastic than udon and laksamee however, udon can withstand more weights hence it is stronger. Different types of noodles have different spring constant as it obeys Hookes law. 2. Introduction: Hooke's law of elasticity is an approximation that states that the extension of a spring is in direct proportion with the load applied to it. Many materials obey this law as long as the load does not exceed the material's elastic limit. Hooke's Law states that the restoring force of a spring is directly proportional to a small displacement. Hooke's law in simple terms says that strain is directly proportional to stress.The direction of restoring force is such that the object is being either pushed or pulled towards the equilibrium position. For systems that obey Hookes law, the extension produced is directly proportional to the load. The formula for Hookes law is F= - kx. Where: y x=is the distance that the spring has been stretched or compressed away from the equilibrium position. y F=is the restoring force exerted by the material (usually in Newton), and y k=is the force constant (or spring constant). The constant has units of force per unit length (usually in newton per meter). A large k indicates a stiff spring and a small k indicates a soft spring. The negative sign indicates that the force is always directed opposite to the displacement. When this holds, the behaviour is said to be linear. If shown on a graph, the line should show a direct variation. There is a negative sign on the right hand side of the equation because the restoring force always acts in the opposite direction of the displacement (for example, when a spring is stretched to the left, it pulls back to the right). Elastic Materials are the objects that quickly regain their original shape after being deformed by a force, with the molecules or atoms of their material returning to the initial state of stable equilibrium, often obey Hookes law.

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1.1 shows the graph of force agai st extension of elastic material

3. Materials/Eq i ments: paghetti (SAN REMO Udon, Laksamee(Tai Sun), Instant noodles(Unif Tung-1),Egg noodles (Chang You), Retord stand with meter ruler attach to it, electrical beam balance, electric cooker, clamp, clips *All the noodles were purchased at NTUC fairprice. 4. Method/Procedure: 1. Fi e t pes of noodles with different brands were prepared. 2. All the different t pes and brands of noodles were cooked. 3. A metre-long stand was used to hang the noodles. 4. Each t pe of noodle which is 20 cm was hung on the retordstand, masses (clip which is 3g) were hung on the end of noodles. 5. The increase of length of each t pe of noodle was recorded. 6. Increase numbers of clips were used by clipping the clip at the end of previous clip. 7. The values which were recorded in the table were plotted on a graph and the spring constant of each type of noodle was calculated.

2011

5. Results:

Spaghetti Udon LaksaMee Instant noodle Egg noodle

NC 0.3 1.4 1.9 1.7

0.4 0.7 2.3 4.0 2.9

0.7 1.5 3.1 5.3 4.5

*NC = No change, - = noodle cannot withstand the weight

Tabl above shows the esult of the i c ease i length of noodles.
 

Initial length of noodles used: 20 cm

Figure 5.1 Spaghetti was used to measure the increase of its length.

Figure 5.2 Udon was used to measure the increase of its length after the weight was hung on it.

Mass of weight (g) Type of noodle used

12 1.2 2.3 7 -

15 1.6 3.1 -

Inc ease in length(cm) 2.3 3.8 2.8 4.5 3.3 -

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21

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Figure 5.3 shows the Laksamee was used to carry out the experiment.

Figure 5.4 show that instant noodle was used.

Figure 5.5 show that the egg noodle was used to carry out the experiment.



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Physics report

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Graph of Mass against length of spaghetti

3.5 3 2.5 l 2 Linear (l) 1.5 1 0.5
0 -0.5 0

y = 0.159x - 0.621

Linear (l)

10

15

20

25

30

Graph of Mass against length of Udon

6
5

y = 0.242x - 0.6

4
3

l
Linear (l)

2
1

0
0 5 10 15 20 25 30

Graph of Mass against increase in length of Laksa Mee

8 7
6

y = 0.283x + 0.566

5
4

l l Linear (l)
Linear (l)

3
2

1
0 0 5 10 15 20 25 30

Physics report

2011

Graph of Mass against length of instant noo le

16 14 12 10 8
6 4 2 l Linear (l)


y = 0.553x + 0.4

0
0 5 10 15 20 25 30

Graph of Mass against length of Egg noo le

14 12 10 8 l
6 4 2 0 Linear (l)

y = 0.466x + 0.233

10

15

20

25

Calculation of spring constant: F = -kx For t i experi ent, F = mass of weight (g) x = increase in length of noodle (cm) Based on the graph drawn, the gradient of the graph represents the spring constant.
  

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6. Discussion: Initial lengths of each type of noodles were used in this experiment were the same to ensure the accuracy of the experiments. Based on the results shown, Spaghetti has a better strength compared to the other noodles because it can hold on 24 g of weight while another four type of noodles cannot. The spring constant of spaghetti is 0.1599 g cm-1 which is the lowest among all types of noodles. It is the least elastic if compared to other noodles. For the udon noodle, the noodle strand increases as the weight increases. It can be considered one of the most elastic as the noodle stretches to its maximum of 4.5cm while holding the 21g weight. However it is not strong enough to hold the weight of 24g. For laksamee which has the spring constant of 0.2833 is more elastic than Udon and spaghetti. But it can only withstand the mass of weight which is 12g. After that when the 4th clip was added, the noodle broke, this shows that the strength of laksamee is not as good as spaghetti and udon. Next, instant noodle has the highest spring constant is 0.5533. It looks like a coiled spring while the rest is a straight strand. This could be the reason why the noodle can stretch up to 7cm maximum. The instant noodle used was thin in shape, thus this may also be the reason why it can extend more than others. The strength of instant noodle is not that strong also because it can only withstand 12 g of weight. The last type of noodle used which was the egg noodle, has the second highest spring constant which is 0.4667. It is less elastic than instant noodle but more elastic than the others. The different elasticity can be due to the different types of flour the noodles for pasta the flour used is durum flour, It is considered as one of the most elastic flour. The Asian noodles like instant noodle, egg noodle and laksamee The elasticity of the noodles can also be determined by the amount of water used. As there is already gluten in the noodles, they swell and gelatinize during steaming. The noodles become firmer. The udon is made from soft flour while Asian noodles are made from hard flour, which are stiffer. They have more strength and high protein. The elasticity of the noodle can also be caused by the manufacturing and processing on noodles, the right temperature for gluten to process. Measurement of the pasting viscosity of flour or wholemeal also relates to noodle quality, and eliminates a starch isolation step. However, the presence of excessive alpha-amylase activity (breaks down starch) in the flour or wholemeal will undermine

Physics report

2011

the prediction results because even a small quantity of the enzyme is likely to reduce the paste viscosity. 7. Reco endation:

The time taken to boil the noodle can be shortened. If the noodle were to be boiled for a longer time, it may affect its springiness. Besides using clothes peg as weights, we can try using paper clips instead. This is because clothes peg may be a little heavy to be clipped onto the noodle. Since paper clips are lighter, we will be better able to measure the springiness more accurately as the interval for the weight will be smaller. 8. Conclusion: Different type of noodle has different elasticity and spring constant as it obeys Hookes law. Instant noodle has the highest spring constant while the spaghetti has the highest strength to withstand the mass. 9. References: http://chinesefood.about.com/od/chinesecookingbasics/a/chinesenoodles.htm http://www.madehow.com/Volume-2/Pasta.html https://secure.aibonline.org/catalog/example/V20Iss12.pdf http://en.wikipedia.org/wiki/Hooke's_law http://www.racemath.info/matterandmolecules/hookes_law.htm

Group

embers:

Tan HuiGi,1167575 Tham ValerieHui Ping,1127465 Loke Jing Yi, 1128002 Estelle Tay Yi Qing, 1127717 Elaine ng Yi Jie, 1127803

Physics report

2011