Transcript Science Starters Sheet

Monday, 8/31
1. Please have these
Items on your desk.
Science
Starters
Sheet
Day 1
Agenda
Science
notebook
2- Fill out your Agenda.
Science starter :
What did the young man in the following
Video create?
Where did he get his idea from?
Science Starter: Video
http://www.nbcnews.com/id/21134540/vp/52207962#52207962
• What do you find REALLY
interesting that might be
something that you can use for
science fair?
Page 181
8/31 Problem Statement
Page 182
9/1 Prior Research
Table of Contents
update-Science Fair
Problem:
What effect does different
moisturizers have on skin,
represented by Jello?
Is a denser fruit healthier?
PROBLEM
Dry skin in Arizona is not unusual with the intense desert heat. Severely cracked skin can lead to health
problems and deeply dehydrated skin. The experiment that involves using jello as a skin representative
and testing different moisturizers would help people struggling with dry skin problems. Knowing which
moisturizers are most effective will be a drastic stepping stool to battling the Arizona heat effects on skin.
Different ingredients specialize in different hydrating methods. This experiment will prove the helpfulness of
ingredients and the best hydrator of the moisturizers tested.
The purpose of testing these moisturizers is to have data that shows which of the hydrators is the most
efficient. The independent variable in this experiment is the different moisturizers that will be tested. The
dependent variable is the water evaporation, which will be found by weighing and measuring the height of
the Jello for changing levels. This experiment’s data will show which moisturizer is the better hydrator. The
data will also show which moisturizer is not effective and can later prove which ingredients aren’t as well.
The ingredients that helped find the different moisturizers were identified by a number of sources.
Good moisturizers are usually made up by fatty acids, polyols, glycerin, glycols and etc. Some key
ingredients are hyaluronic acid and sodium PCA. One absorbs water and the other binds water to the skin
(www.everydayhealth.com). It was learned from Laura Williams on her website, www.sheknows.com, that
vitamins A, C, and E are also very good moisturizers that can be found in food. Other than knowing the
important ingredients in moisturizers, it is also important to understand the basics on skin. Skin controls the
loss of body fluids like blood and is a protective barrier to keep substances out of the body. It is important
to take care of skin for these reasons. (Sutton, 2006, Pg.4). These sources all show that this experiment
will be a good step to understanding more about moisturizer’s ingredients and how to protect the much
needed organ called skin.
Prior research
Nutrition is a vital part of health and development. “Whole foods are obviously a much
healthier choice, although there are different grades of nutritional value between fruits and
vegetables.” (http://www.who.int/features/factfiles/nutrition/en/) Fruits and vegetables are sources of
many vitamins, minerals and other natural substances that may help protect you from chronic
diseases. (http://www.cdc.gov/nutrition/everyone/fruitsvegetables/nutrient-info.html)
“Just like the good ole saying goes, “an apple a day keeps the doctor away”, but we simply
cannot live on apples alone.” (http://www.education.com/print/does-density-indicate-nutrition/)
Apples provide much of the required fiber and vitamin C, but they do not provide the correct amount
of essential nutrients. For example, potatoes supply a greater amount of carbohydrates and
calories, but they contain only a portion of dietary fiber that is found in an apple. While potatoes
make you feel full and provide energy, they do not offer a sufficient amount of other nutrients. “The
Dietary Guidelines for Americans 2005 recommend the consumption of a variety of “nutrient-dense”
foods and beverages within and among the basic food groups.”
(http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0CCoQFjAC&url=http
%3A%2F%2Fwww.research.nestle.com%2Fresources%2Fdownloads%2FDocuments%2FFN_Nutri
ent%2520density.pdf&ei=0iavVKiGM4KggwSC5IKYDw&usg=AFQjCNHltynwqHlG4Awd3z77dehI52
5jYw)
Prior Research
Nutrient density is the measure of the nutrients per calorie provided by the fruit or vegetable.
“Nutrient-dense food choices, therefore, provide a high proportion of vitamins, minerals and
antioxidants relative to calories, helping to cover all nutritional requirements without encouraging
weight gain. These foods are the opposite of so-called ‘empty-calorie’ or ‘junk’ foods.”
(http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0CCoQFjAC&url=http
%3A%2F%2Fwww.research.nestle.com%2Fresources%2Fdownloads%2FDocuments%2FFN_Nutri
ent%2520density.pdf&ei=0iavVKiGM4KggwSC5IKYDw&usg=AFQjCNHltynwqHlG4Awd3z77dehI52
5jYw) “A healthy diet provides all of the nutrients your body needs without excessive calories.”
(http://healthyeating.sfgte.com/ten-everyone-should-nutrition-3587.html) So, which produce provides
the most nutrients, a fruit or vegetable?
The goal of this project is to determine if there is a relationship between the density and
nutritional value of various fruits and vegetables. The variable to be tested and changed is whether
the density increases or decreases the nutritional value. Any changes will be noted by mass and
volume. The research will show that the density can affect the nutrients found in the independent
variable.
Prior Research
(continued)
Finish states of matter poster
Worksheet completion- States of matter
Remember! Work that is not completed in class
becomes homework
To Do List . . .