臺灣國際科展

我的味噌湯-微小顆粒在液體中沈澱模式之觀察研究

科展類別
臺灣國際科展
屆次
2006年
科別
物理科
學校名稱
國立高雄師範大學附屬高級中學
指導老師
簡聿成
作者
吳國賓
關鍵字
settling mode、sedimentation、rate additive

摘要或動機

The purpose of the research is to investigate the settling mode of the viscid micro-particle, such as the ones from the “Miso Soup”, in static liquid. We constructed the “constant temperature environment” by constant temperature trough and transparent glass trough. The data is gathered from pictures captured from DV and then analyzed by Media Player. We did a stability test prior to the start of the experiment and found the system with good stability. The results of the experiment are as followed: 1. The settling mode can be divided into four phases: (a) Initial accelerated phase (b) Maximum phase (c) Gradually decelerated phase (d) Stationary phase. 2. The lower the fluid concentration is in the fixed temperature: a. the faster its settling interfaces appears; and the deeper it becomes for the depth of its settling interface. b. the faster the maximum sedimentation rates of the settling interface becomes and the slower it appears. 3. At the fixed concentration, the higher temperature: a. has the bigger maximum sedimentation rates of the settling interface b. gets to the stationary phase sooner c. has shallower stationary settling interfaces d. the time when the settling interface appears is independent with the temperature 4. The shape of the container has no effect on the settling mode as the settling interface is always perpendicular to gravity field. 5. If we add salt into the liquid, the stationary settling interfaces of the result will be higher than non-added ones.本研究的目的在於探討味噌這樣的微小黏性顆粒,在靜止液體中的沈澱模式。運用恆溫槽與透明玻璃水槽所建構之恆溫環境透過數位攝影機,以電腦播放軟體於特定時間擷取畫面進行分析。在正式實驗前,進行了穩定性試驗,發現穩定性良好。實驗的結果發現:一、 沈降模式:可以分為四個時期,分別為(一)起始加速期(二)高峰期(三)逐漸穩定期(四)完全靜止期。二、 在固定溫度下,溶液濃度越低:(一) 出現沈降交界面的時間越短且穩定距離距液面越深。(二) 沈降面沈降速率最大值越大且出現的越晚。三、 在固定濃度下,溶液溫度越高:(一) 沈降面沈降速率最大值越大。(二) 沈降交界面完全靜止期出現的時間越短,也就是越快達到穩定。(三) 沈降交界面的穩定距離距液面越淺。(四) 沈降面沈降速率最大值出現的時間與溶液的溫度無關。四、 容器內部的形狀與沈降面的沈降行為並沒有影響,都是成與重力場垂直的水平線沈降。五、 添加食鹽之後最終穩定沈降面比同濃度同溫度的高了許多。表示添加了食鹽對於味噌溶液有阻止沈澱的效果。


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