The document describes an experiment to determine if hot or tap water produces more antioxidants when brewing tea. The experiment involved brewing tea bags in hot and tap water for 5 minutes, then measuring the amount of each tea needed to decolorize a solution. The results showed that hot water tea required a lower amount, supporting the hypothesis that hot brewing produces more antioxidants. In conclusion, brewing tea in hot water produces more antioxidants than brewing in tap water.
The document describes an experiment to determine if hot or tap water produces more antioxidants when brewing tea. The experiment involved brewing tea bags in hot and tap water for 5 minutes, then measuring the amount of each tea needed to decolorize a solution. The results showed that hot water tea required a lower amount, supporting the hypothesis that hot brewing produces more antioxidants. In conclusion, brewing tea in hot water produces more antioxidants than brewing in tap water.
The document describes an experiment to determine if hot or tap water produces more antioxidants when brewing tea. The experiment involved brewing tea bags in hot and tap water for 5 minutes, then measuring the amount of each tea needed to decolorize a solution. The results showed that hot water tea required a lower amount, supporting the hypothesis that hot brewing produces more antioxidants. In conclusion, brewing tea in hot water produces more antioxidants than brewing in tap water.
Reason : wrong measures health Result:Tap:7ml Hot:6ml -produce antioxidants, prevent heart attack 19% Trail2 &trail 3 Objective Result : tap:6 or 5ml Hot:3ml *two ways brewing tea Error - hot or tap water Every drop 1 ml (too many) Conclusion Question:which brewing way produce more -hot brewing tea produces more antioxidants antioxidants?
Hypothesis :hot brewing produces more antioxidants
Methods
1.Calculate the mass of the tea bags
2. prepare the same amount of water but with
different temperatures in 2 beakers
3. Put the tea bags into the beakers respectively
4. Brew the tea for 5 minutes
5.Prepare 2 test tubes with 3 mL of DCPIP in them
6. Add 0.1 mL of tea in each test tube until the DCPIP Independent variable Dependent variable Control variable
is decolorized The temperature amount of tea to amount of tea
of water decolorize drops 7. Compare 2 test tubes to see which tea in different the amount of temperatures has a lower amount to decolorized DCPIP, the mass of the tea bags,