2. Methods

Equipment List

SN
Description
Quantity
Issued by
1
Beakers 500ml
4
30/1
2
Bunsen burner
2
7/2
3
Casio ZR-100 high speed camera
1
31/1
4
Cling Wrap
1 roll
30/1
5
Grounded fish meat (packaged)
700 grams
30/1
6
Stopwatch
2
7/2
7
Tongs
2
7/2
8
Tripod stand
2
7/2
9
Unflavoured pure bovine gelatin
600 grams
30/1
10
Weighing scale
1
30/1

Diagrams and photographs of experimental setup  

Table 1: The proportion for each fishball.
*Fishball A is the control set-up that proves gelatin affects the bounce of fishball.


A
B
C
D
E
F
G
H
I
J
Fish meat (g)
20*
20
20
20
20
20
20
20
20
20
Gelatin (g)
0*
1
2
3
4
5
6
7
8
9

Photograph 1: The wooden structure we built to release fish balls at 30 cm exactly.


Photograph 2: Preparing to boil to cook fish balls (We repeated the experiment but with a water bath as fish balls did not turn out satisfactory for bouncing).

Photograph 3: Water bath (provided by the lab) to cook fish balls


Photograph 4: Fish balls are cooked and ready for bouncing. The outer side of the box is covered in plasticine because we used it to hold down the box in the water bath.



[Revised]

* When the fish balls were boiled, their shape was nothing close to that of a sphere as air in the cling wrap expanded when heated. Furthermore, the fish balls were not wrapped properly.  Hence, we had to ensure that the fish balls were tightly wrapped and use a water bath to slowly raise the temperature of the the fishball.

1. Weigh 1 gram of gelatin and 20 grams of fish meat as shown in Figure 1.1
2. Pour the gelatin onto the cling wrap first and put the fish meat onto it
3. Mix the gelatin and the fish meat by folding the cling wrap together and start squeezing the cling wrap and its contents for 1 minute as shown in Figure 1.2
4. After mixing the contents, mould the cling wrap into a sphere
5. Repeat steps 1 to 4 for the different proportions
6. Cook the fish balls in a water bath of 60 degrees for 5 minutes each
7. Put the fish balls in the refrigerator for 1 day
8. Take the fish balls out of the refrigerator
9. Setup the apparatus as shown in Figure 1.3
10. To ensure that height of the bounce of the fishball is precise in slow motion make sure to use a camera with 60 frames per second and higher
11. Record using the camera and drop the fish ball  from 30 cm one by one thrice
12. Import the footages into iMovie and set the speed of the footages to 50%
13. Observe how high the fish balls bounced, average the rebound height of each fishball type (e.g. A, B, C) and record the results

Risk Assessment and Management  

Risk
Assessment
Management
According to experts, there is a risk of the gelatin getting contaminated with certain animal diseases. However no such cases were reported.
Low
Let everyone in the lab wear masks and warn everyone in the lab to not try to ingest gelatin
If gelatin is accidentally ingested, it can cause upset stomach, bloating, constipation and lack of appetite.
Medium
Let everyone in the lab wear masks and warn everyone in the lab to not try to ingest gelatin
As the experiment involves glassware, there is a risk of breakage and cutting of the hands.
High
Wear gloves when carrying out the experiment. In case of breakage, the cut to the hands will be minimized.
As the experiments involve raw meat, bacteria may spread and potentially cause diseases
High
Wash hands with antibacterial soap before and after the experiment

Data Analysis

Firstly, we will observe how high the fish ball rebounds in slow motion through the recorded footages. Next, we will record down onto a table the height each fish ball rebounds and plot a graph of the average height of the three bounces each fish ball rebounds to how much gelatin is added into each fish ball. Lastly, we can find out from the graph the relationship between the amount of gelatin added to each fish ball to the rebound height of the fish ball.

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