• Redesigning an Experiment to Determine the Coefficient of Friction
    Alexander Hu and Bruce Peachey
    , ,

    27 June 2016 5:19 AM |

    In a common high school experiment to measure friction coefficients, a weighted mass attached to a spring scale is dragged across a surface at a constant velocity. While the constant velocity is necessary for an accurate measurement, it can be difficult to maintain and this can lead to large errors. Here, the authors designed a new experiment to measure friction coefficients in the classroom using only static force and show that their method has a lower standard deviation than the traditional experiment.

    Read More

  • The Effectiveness of Different Palate Relievers against a Hot Chili Pepper Sauce
    Mónica Avendaño-Rodríguez*, Mayumi Juárez-Castro*, Dayana Rodríguez-Caspeta*, Guadalupe Zavaleta-Vega*, and María Elena Cano-Ruiz

    11 June 2016 6:01 PM |

    Cuisine with hot chili peppers can be tasty, but sometimes painful to consume because of the burning sensations caused by the capsaicin molecule. The authors wanted to find the palate reliever that decreases the burning sensation of capsaicin the most by testing water, soft drink, olive oil, milk, and ice-cream as possible candidates. The authors hypothesized that olive oil would be the best palate reliever as it is non-polar like the capsaicin molecule. The authors surveyed 12 panelists with low, medium, and high spice tolerances and found that across all levels of spice tolerance, milk and ice-cream were the best palate relievers and soft drink the worst.

    Read More