Using Pasco Sensors to Test a Shamrock Shake
Last Friday, we got in the St. Patrick’s day spirit by using different PASCO Sensors to test a Shamrock Shake. We used PASCO’s Wireless Temperature Sensor, pH Electrode, Conductivity Sensor, and the Wireless Light and Colour Sensor! All the sensors were connected to SPARKvue’s PWA to collect data for just over an hour.
After putting all the data into graphs we observed the changes in each of the measurements. The temperature began with a sharp decrease down to a minimum starting temperature of 9.3 and then began steadily increasing to just over 18 ℃. Within the first 10 minutes, pH increased to 6.3 and then leveled out. The pH value of fresh milk is usually between 6.6 – 6.8. A pH of below 6.5 indicates towards acidification of the sample. Since the Shamrock Shake does not include fresh milk, it would make sense that the pH is slightly lower.
The conductivity sensor measurements started high and then began to decrease down to 1150 µS/cm. From here, the graph began to display a slightly parabolic shape as it rose to around 1500 µS/cm and then decreased and flattened out just above 800 µS/cm.
Although a common trend between temperature and conductivity is that they have a positive linear relationship, we have found the opposite. Electrical conductivity of milk is mainly due to its soluble salt fraction. Lactose does not conduct current, and fat decreases conductivity. The contribution of proteins and peptides is of minor, and will not have a significant effect on the conductivity.
Lastly, after using the Light & Colour Sensor, the data showed that green is the highest light intensity of the Shamrock Shake!
Big thanks to PASCO sensors, as this project could not have been as successful without them! These sensors allowed us to take detailed and accurate data with little intervention and monitoring. PASCO’s Sensors are the perfect educational equipment for your classroom, teaching students several concepts important in chemistry and biology.
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Wireless Light & Colour Sensor