Tag Archives: water

#TryThisTuesday: Colourful Flower Bouquet

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Last week, Street Scientist, Ailie, showed us how to make a colour wheel with kitchen roll. Now we’re going to use that same technique to create a colourful bunch of paper flowers.

How can we use the process of capillary action, and the coloured water we made last week, to do something creative? First, you need to make 6 flower heads out of kitchen roll by folding and cutting as below.

  1. First fold the sheet in half to make a rectangle.
  2. Fold the rectangle in half to make a square.
  3. The fold the square in half diagonally to make a triangle.
  4. Fold the triangle in half again.
  5. Cut the top of the small triangle into a round petal shape
  6. Unfold the sheet to reveal your flower.
  • Cut another sheet in half and twist it up to form a stalk. Then pinch the end of your flower head and tape the stalk to the flower.
  • Place the stem of each flower into one of the cups of coloured water from earlier. Put something underneath the flower heads to soak up any extra water, or do it outside if you can.
  • Come back in an hour and the water should have moved, by capillary action, throughout the whole flower. You can now remove the stems from the cups and leave them to dry.
  • Scrunch all the dried flowers you’ve made together, tape around the top of the stalks, and you’ve made a beautiful multicoloured bouquet.

#TryThisTuesday: Walking Water

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Our Try This Tuesday series of experiments to try at home is back with a colourful water-based experiment from Street Scientist, Ailie.

You will need:

  • Red, yellow and blue food colouring
  • Kitchen roll
  • 6 Clear cups, roughly the same size
  1. Add water to three of the cups so they are 3/4 full. Then add 5 drops of red food colouring to one cup of water, blue into the second and yellow into the third.
  2. Place the cups in a circle with the empty cups in-between the ones with water in (You may want to put some paper underneath the cups if you are worried about spills).

3. Take 6 sheets of kitchen roll and fold them twice to make a thick strip as below. You may want to cut them to be a bit shorter if you are using small cups, I cut off the bottom 1/5th.

4. Place one end of each strip of kitchen roll into one of the cups with water in and the other end into an empty cup next to it. Can you predict what colours might form in the empty cups?

5. Wait an hour then check back in to see if your experiment is working! Mine looked like this:

Eventually the empty cups will be as full as the cups feeding into them!

Colour Theory

Did you notice something the 3 colours you started with had in common? They are the primary colours. Therefore, mixing them creates the 3 secondary colours – purple, green and orange.

This gives us a simplified version of a colour wheel. The colours opposite each other on the wheel, and in our cup circle, are ‘complimentary’ meaning they contrast one another i.e. purple and yellow.

If we were to add more empty glasses in between the colours we have here we would make tertiary colours!

The Science

The water moves up the paper towel through a process called capillary action which is the ability of water to flow through narrow spaces, even against gravity! Capillary action works as molecules in liquid like to stick together (cohesion) and also like to stick to walls of a tube (adhesion). Together these forces act to propel the liquid through the tube or narrow space. The narrower the space, the quicker the water moves and the higher up it can go.

Plants rely on capillary action to move water all the way up from their roots to the leaves at the very top, where it is needed for photosynthesis (the production of glucose for energy). Just as humans have blood vessels to carry important substances around our body in the blood, plants have a tissue called xylem which is made up of millions of tiny tubes. Water moves up through the tiny cubes by capillary action, without wasting any of the plant’s energy.

One way to easily see capillary action working in the xylem is to cut the very bottom off the stem of celery or cabbage and put it into some water with food colouring. Given enough time, you will see the coloured water move to the top of the plant and stain the leaves. When a plant has been picked it is no longer undergoing photosynthesis and producing energy, therefore we have shown that the water is moving up to the top of the plant by a passive process.

Kitchen roll is designed to be very absorbent meaning it is able to hold lots of liquid – great for kitchen spills. To be able to do this, there are lots of little spaces in-between the fibres in kitchen roll which fill with water. Together they form the narrow spaces which the water uses to move up the tissue and into the adjacent empty cup. There, the colour mixes with the water from the cup on the other side to form our secondary colours.

Can you figure out how to make a colourful bunch of “flowers” out of your kitchen roll using this method? Check back for next week’s Try This Tuesday and we will show you!

A day in the life of…a Marine Technology student

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Second year Marine Technology student Yanis talks us through what a typical day is like for him studying and living in Newcastle.

Hey guys,

I’m Yanislav, but most people call me Yan or Yanis. I am currently a second year student and I’m studying a masters programme in Marine Technology w/Naval Architecture.

Newcastle was my first choice university for many reasons, the biggest one being the feeling of community and connection between the course and student. It really does feel like your degree doesn’t just matter to you, which makes studying much more enjoyable!

Another benefit of being here is the incredible city itself. From stunning architecture and high culture art installations/indie digs, to the wide array of bars/social spaces, restaurants and shops, it’s easy to find something new to do or a place to relax.

University and student life are, as everyone likes to joke, very different to anything you will have come across before.

Most of my days will start anywhere between 9am and 12pm and typically I will have at least 3 hours of timetabled activity, but this can easily be as much as 7 hours at the busiest times of the semester. The amount of contact time may seem big, but this is a blessing in disguise really! On any given day I will tend to do 2-3 hours of additional work in the many libraries/study areas around the university and I use this to keep on top of the lecture content and complete any additional work needed to do well in assignments and exams.

The lectures and content studied are quite varied; compare pure Engineering Maths with a wordier Production Management module; which provides a nice mix of study. Personally, I really enjoyed the Marne Engineering and Naval Architecture modules, as they had a good balance between the science and maths you’d expect to study.

Something I didn’t expect to do was coding and some of the Computer Aided Design, like modelling a single-cylinder engine. Although not easy to start with since I had no prior experience, I did find both very interesting and satisfying once I got the hang of it.

Outside of academia I am a member of the Defence Technical Undergraduate Scheme (DTUS), as a Royal Navy sponsored student. This means I attend the local naval base once a week and develop the skills I will need in order to be a technical officer. Alongside this I also get the opportunity to lead and develop various Adventurous Training, specifically for me Offshore Sailing.

In my downtime I like to experiment with cooking, picking up various bits and pieces to try from the massive Grainger Market. I also enjoy watching the rugby at the nearby Newcastle Falcons Kingston Park stadium and there is also the compulsory night “Ooot in Toon” which you will no doubt experience at least once (a week).

Feel free to send me a message on Unibuddy, you are more than welcome to ask me more about my daily happenings, the course or any concerns you have about the step up to university!

Cheers for reading!

Yanis

#TryThisTuesday: Bending Water

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This week’s experiment is quick and simple but sure to amaze!

You will need:

  • A balloon
  • An indoor tap
  • Clean dry hair

Method:

  1. Turn the tap on so there is a very thin but constant stream of water flowing
  2. Rub the balloon on your hair until you form static (about 10 seconds, until your hair begins to stand on end)
  3. Slowly bring the balloon close to the flowing water while being careful not to actually touch the water
  4. Watch the water bend towards the balloon!

 

The Science

When you rub the balloon on your hair, tiny electrons are collected on the balloon. These electrons have a negative charge. This causes the balloon itself to have an overall negative charge, therefore it is attracted to things with a positive charge (opposites attract!). The flow of water has a positive charge, therefore the attraction is strong enough to pull the water towards the balloon.

This is known as static electricity!

#TryThisTuesday: Rock Candy

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This weeks Try This Tuesday takes a while, but you end up with a tasty treat!

You will need:

  • A wooden skewer or chopstick
  • Peg
  • 1 cup of water
  • 2-3 cups of sugar
  • A narrow glass or jar

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Clip the wooden skewer into the peg so that it hangs down inside the glass and is a couple of centimetres off the bottom.

Put the water into a pan and bring it to the boil. Pour about a quarter of a cup of the sugar into the boiling water and stir until it dissolves.

Keep adding more and more sugar, each time stirring it until it dissolves, until no more will dissolve. This might take quite a while!

When no more sugar will dissolve remove it from the heat and leave it to cool for about 20 minutes.

Pour the sugar solution into the glass or jar almost to the top. Then put your skewer back into the glass so it hangs down and doesn’t touch the sides.1st

Leave your glass in somewhere it won’t be disturbed. The sugar crystals will grow over 3-7 days. Once these have grown you can eat them!finished-product

The Science

By mixing the sugar and water together when they were really hot, you have created a super saturated solution. This means that the water contains much more sugar than in could in normal circumstances. As the water cools back down the sugar leaves the solution (mixture) and becomes sugar crystals again, forming on the skewer.

Supersaturated solutions are used in real life. In a sealed fizzy drink the drink is saturated (full) with carbon dioxide, as the carbon dioxide is put in using pressure. When you open the drink, the pressure of the carbon dioxide is decreased, which causes your drink to be supersaturated as there is much more carbon dioxide dissolved than there would be at normal pressure. The excess carbon dioxide is given off as bubbles.

#TryThisTuesday: Milky Fireworks

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For this week’s experiment you will need to raid your fridge and kitchen cupboards to get some milk, food colouring and washing up liquid.

Pour some milk into a dish or bowl, this works better with full fat milk (we’ll tell you why later!). Add small drops of your food colouring wherever you like in the milk.

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Get some washing up liquid on the end of a spoon or cotton bud and gently tap the spots of food colouring with it. 20170509_143248

The food colouring should burst out into colourful stars and wavy shapes. This happens because the washing up liquid molecules have a hydrophobic tail, these means that they don’t like water so try to get away from it by seeking fat molecules. The milk (especially if it is full fat milk) contains lots of fat molecules. So the washing up liquid moves around in the milk seeking out this fat and takes the food colouring along with it, creating these funky patterns.

This is why we use washing up liquid to clean our dishes. The hydrophobic, fat-loving parts cling to grease and fat. The head of the washing up molecules are hydrophilic, meaning they love water. The heads cling to the water and the tails cling to the grease, this pulls the grease and dirt from your plates and washes them away with the water, giving you sparkly clean dishes.

 

#TryThisTuesday: Skipping Stones

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During our time as STEM Ambassadors, we’ve visited several beaches together. From Newcastle in Northern Ireland to Clear Water Bay in Hong Kong and even beaches closer to home in Whitley Bay and Tynemouth, we always ended up skipping rocks somewhere!

But how do we do it!? Why don’t the rocks just fall into the water?

Skipping rocks in Whitley Bay

The key is to get a nice flat rock and throw it quickly at the right angle. The large surface area allows the stone to bounce off the water’s surface.

You need to throw it fairly hard to give it enough speed to gain momentum before it hits the water. When the rock hits the surface of the water it pushes the water down whilst the water pushes the rock up. If the force pushing the stone up from the water is greater than or balances the weight of the stone then it will bounce on for another skip rather than sinking. This is why it helps to have a nice small stone.

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It is also important to get the right velocity. Velocity is the speed of something in a give direction. So we have the speed covered, now for the direction. Scientists have discovered that the optimal angle at which the stone should hit the water should be around 20 degrees. As you probably won’t be able to measure this on a causal day trip to the beach, just aim to throw the stone sideways rather than up or down.

Hopefully you’ll manage more than my measly two skips. Try beating the world record of 88 skips in a row!

Will skipping rocks in Northern Ireland
Will skipping rocks in Northern Ireland

#TryThisTuesday: Curly Fries!

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Today we are looking at the science behind curly potato fries. First, let’s talk about how we make them.

  1. Carefully chop up a potato into straight thick chips.
  2. Boil around 250ml of water and stir salt into this water until no more salt will dissolve.
  3. Fill a bowl with tap water and place half of your chips into this bowl.
  4. When the salty water has cooled pour it into another bowl and add the rest of your chips to this.p1020750
  5. Leave both bowls of chips out overnight.
  6. The next day you should have one bowl of chips that are still hard and straight and the other bowl (with salty water in) will be full of chips that are more flexible, that you can shape into curls.

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The Science

The addition of salt to the water allows you to make curly fries due to osmosis. Osmosis is the movement of water from an area that has few molecules in the water to an area that has more molecules in it to try to even things out and create a balance.

waterin

Plants like our potato here are made up of millions of cells that have a cell membrane around its edge which allows some things in and not others. Water can easily flow through this but the salt we dissolved in it can’t. Cells are filled with lots of little molecules so water usually flows into the cells and fills them to dilute the liquid. But when we have lots of salt in the water, there are more particles in the water outside of the potato cells than inside so the water leaves the cells.

waterout

bendyWhen cells are filled with water they are quite rigid and packed closely together making a fairly sturdy chip. When the cells are dehydrated, they are smaller leaving space between cells, allowing the chip to bend without snapping.

Osmosis is used in all plants – not just when you cut them up and put them in a bowl of water! Plants use osmosis in their roots to allow water to move from the soil into their roots.

 

#TryThisTuesday: Homemade Ice cream!

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This week we’re making ice cream but instead of using an ice cream machine, we’re going to make it using science!

You will need:

  • Two Ziploc bags – one small, one large
  • 100ml double cream
  • 50ml milk
  • 40g sugar
  • Vanilla extract
  • Ice
  • Salt

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  1. Measure out the milk, cream and sugar and place them into the smaller Ziploc bag.
  2. Add a dash of vanilla extract  then zip up the bag.
  3. Fill the larger bag 2/3 full with ice.
  4. Pour a generous amount of salt onto the ice.p1020738-3
  5. Making sure the small bag is tightly zipped up, place it inside the bigger bag with the salt and ice.
  6. Gently shake the bag for 5-10 minutes, be careful not to rip the bag!
  7. Leave the ice cream to sit inside the ice and salt bag for another 10 minutes
  8. Open up your bag and enjoy!

p1020740-2Try making different flavours of ice cream by swapping the vanilla extract for strawberry or mint extract or even cocoa powder for chocolate ice cream. You could also try adding chocolate chips.

 

 

 

 

How does this work?

Water, as I’m sure you know, freezes to make ice at 0oC. But your freezer at home is around -18oC, so how are we making the ice cold enough to freeze your creamy mixture? The secret is in the salt.

Ice is in a constant state of melting and refreezing and melting and refreezing. When we add salt, the salt particles block the path of the melted ice, stopping it from freezing back on to the rest of the ice but ice can still melt. Therefore more ice is melting that freezing.

Now you may be thinking that surely if the ice is melting that means it is getting warmer? It’s actually the opposite. For ice to melt it needs to break the bonds that are formed between the H2O molecules. This breaking requires energy which it gets in the form of heat. When a molecule melts away a bond is broken, taking heat away from the surrounding, causing the temperature to drop.

This is also the reason that salt is put on icy roads – it stops water forming ice.

#TryThisTuesday: Oil and Water

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For this experiment all you will need is a clear bottle or jar with a lid, water, cooking oil and some washing up liquid.

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Fill the water bottle half full with water.

Pour about 100ml of oil in to the bottle and observe what happens.

The oil should float on the water. Try and mix them together or challenge other people to mix them! It is impossible, the oil and water always separate out again.

Add a squeeze of washing up liquid to the bottle and shake. The oil and water now mix together.

The Science

Oil is less dense than water so floats on top. Oil and water don’t mix together as the water molecules are more attracted to each other than the oil molecules. Oil molecules are hydrophobic or ‘water-fearing’.

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Washing up liquid molecules are attracted to both water and oil. When you add a squirt in, one end of the washing up liquid molecule attaches to a water molecule and the other end attaches to an oil molecule. This creates a mix of water with oil droplets spread throughout it. This is because one end of the washing up liquid molecule is hydrophobic (water fearing) and one is hydrophilic (water loving).

The washing up liquid acts as a stabiliser and creates an emulsion. This is a mixture of two liquids that wouldn’t normally mix.

colloid1

Real Life Applications

We use washing up liquid when we are washing up as it attaches to the oil on the dirty dishes and lifts it off into the water.

Animals that live in the ocean also stay warm by producing an oily substance on their fur or feathers which keeps the cold water away from their skin.