#31:

SUP. SO LIKE, I TOTALLY SHOULD HAVE HANDED MY SRP REPORT IN TODAY BUT I'M A TOTAL RETARD SO NOW I HAVE TO GET TO SCHOOL EARLIER AND I DON'T EVEN KNOW IF ANY TEACHERS ARE GOING TO BE AT SCHOOL AT 8AM. LIKE DUDE WTHECK.


BUT DUDE, I'M SO HAPPY BECAUSE THIS IS HOPEFULLY AND MOST LIKELY GUNNA BE THE LAST BLOG POST EVER BECAUSE SRP IS TECHNICALLY FINISHED!
RIGHT?!?

#30:

today is a really good, warm day. FML -.-
obviously I have just come down from my previous high concerning the completion of my report and am now filled with uncertainty about shit and all.

#29:

OMFGOMFGOMFGOMFGOMFG
I HAVE OFFICALLY
FINISHED
MY
SRP REPORT
OMG OMG OMG
EVERYONE, PRAISE ME~
FOR I HAVE ACCOMPLISHED
THE UNACCOMPLISHABLE
YESSSSHHHHHHHHHHHHHHHHHHH

AND I HAVE ALSO FINISHED MY SRP BOOKLET. TWO MARKS, HERE I COMEEEEEEE YEAHHH~~~~
but still. 2 out of 20 would be ultimate fail. LMAO
but who cares?! I'VE FINISHEDDDDDDDDDDDDDDDD
-goescrazyandrunsaroundlikeachicken-
WOOHOOOOOOOOOOOOOOOO
DUUUUUUUUDE, THIS IS AAAAMAZING.~~~ <3

#28:

OH GOD. IT SMELLS. ALREADY
AND IT'S ONLY BEEN ONE HOUR.
OMFG FML. SERIOUSLY.


I'll upload some photos later...
BUT IT SMELLSSSSSSSSSSSSSS
GAHHHHHHHHHH




EDIT 5:15PM: SUP~

GROUP#1: DIRECT SUNLIGHT -
GROUP#2: SUNLIT WINDOW -
GROUP#3: DARK CORNER -
i used flash, in case you were questioning the darkness of the corner LOL
please ignore any part of my house LMAO.


AND OMG, THIS IS WHAT HAPPENED. IN LIKE, AN HOUR:
this was the best picture i could find of it... I'm a really bad photographer , but that should be obvious.

it smelt so bad. T__________T
so as soon as ten hours were gone, I threw all of the damned milks out.
which was exceptionally stupid of me,
but did anyone really want to see white/brown clumpy layer in white/brown liquid?

no, i didn't think so.

#27:

BE PROUD AND REJOICE!
YES IT IS TRUE:
I HAVE MILK.
REGULAR/SKIM/REDUCED FAT CHOCOLATE MILK TO BE EXACT
BWAHAHHAHA~

#26:

SO LIKE. IMMA BUY MATERIALS TOMORROW, AND WILL START EXPERIMENTING ON SATURDAY IF THE WEATHER WILL BE SO KIND AS TO MAINTAIN THIS SUNSHINE. :) BECAUSE APPARENTLY, IT TAKES ALMOST A WHOLE DAY TO CURDLE MILK. BOO.
BTW THIS MOVIE IS THE STORY OF MY LIFE:

#25:

yeah so. finished intro. finished method. started abstract but don't know what the crap to write. started references too. =)

...just need to start experimenting.
i'm praying to the gods that the weather will be good on the long weekend.

#24:

OMG. THERE'S LIGHT. LIKE.
ACTUAL SUNLIGHT
HOLYSHITWHYDON'TIHAVEMYMATERIALORMILKYETOMGAHHHHHHHHHH
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
-TEARSOUTHAIRINFRUSTRATION-
OMGAH, DAMMIT.




well. I have learned my lesson:
NEVER COMPLAIN ABOUT THE WEATHER WHEN COMPLETELY UNPREPARED FOR SRP. BWAHAHHAHA T__________T

and, if in a last ditch attempt. boil milk.
heck yes. ;)

but on a less bald note, I've finished half my introduction plus my method~~
yeah, I know that I haven't actually experimented anything yet. so whatever.

#23:

why is blogger such so infuriatingly infuriating? god, i swear, technology hates me. almost as much as i hate it.
almost.


anyway, weather at the moment is really pissing me off too.
because, i need GLORIOUS SUNSHINE...
like, the kind of need-it-like-the-air-we-breathe need.
NOT THE COLD KIND OF SUNSHINE WHERE ITS STILL APPROXIMATELY -500DEGREES OUTSIDE, I MEAN ACTUAL FRIGGING SUNSHINE WITH THE SUN'S FRIGGING HEAT BRO. AND THERE IS NO FREAKING NEED FOR WIND OR CLOUDS OR RAIN OR WHATEVER OTHER UNFORTUNATE THING THAT INSISTS ON POURING DOWN ON US LIKE THERE'S NO FRIGGING TOMORROW GAHHHHHHH D:

well. my experiment is already failing hah.
i like f words too :)




wow, i am so agro.

#22:

YO:

...

so I was starting to compile my report even though I haven't actually done any experimenting so boohoo and get over it. I stopped because I realised i sounded like the ultimate sped and yeah, my laptop sounds like its going to blow up real soon and I'm pretty sure it has a asswipe of a virus so i am pretty damn pissed ahahahhahaha.

but anyway:
"When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt.

Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. The naturally-occurring lactic acid bacteria in raw milk, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition."
http://www.experiencefestival.com/a/Milk_-_Curdling/id/4952198

so my house will smell. thanks man, thanks.

#21:

WAHHHHHHHHHHHHHH I'VE MISSED YOU DARLING INTERNET T______________T

ahem. due to some unfortunate circumstances,
ie. using up 20gigs of download in like. so fast -.-
I REGRETFULLY ANNOUNCE THAT I HAVE MISSED OUT ON A LOT OF INTERNET TIME.
AND THUS, I WILL BE RETURNING SHORTLY TO MY RESEARCH ON CURDLING MILK. IN WINTER. WHICH IS REALLY STUPID. BUT I HAVE TO DO IT THIS WEEKEND OR I'M PRETTY MUCH SHITTED UP TO MY FRIGGING EYEBALLS. DID I JUST SAY THAT? OH WELL. ;D














i am very stressed LOL

edit: dude. so like. imma gunna check milk every. 20 minutes, and i'm measuring how far the curdling's got by like. i dunno, measuring with a ruler the depth or something. or like, shoving a skewer into the curds and then seeing how far it goes until the milk starts again and measuring that. yeah, i talked about this. with my sister LOLLLL

#20:

yer. I need to get my equipment together. boo.

probably get plastic, clear cups cause it's easier to observe and... to chuck out. and it's cheap. and I won't have to wash the cups later too.
umm... for the milk.........

I'll get them all from the same brand too. probably just homebrand stuff or something, cause it's cheeeeeeeeeeaapppppp, which is how we like it here on The SCIENCE Issue:
yeah, I like pictures alright??
flavoured+skim+regular+someotherinterestingtypeofmilki'veneverheardofortastedtoo

#19:

TEST TIME WOOHOOO (Y)
sarcasm is supposedly the lowest form of wit... PSHT

well, my materials are going to be - 4x100mL of FLAVOURED MILK; 4x100mL of REGULAR FULL CREAM MILK; 4x100mL of SKIM MILK + 12 [PLASTIC] CUPS YEAHHHH

um. soooooo,
1. Pour 100 mL of each milk into all cups
2. Label all of them correctly - Flavoured/Regular/Skim
3. Position one of each type in full sunlight outside
4. Put another set of milks in a brightly lit (sunlight) room
5. Place another three in a dark room, with the door open
6. Put the last set in a room, with the door and blinds closed, but the lights turned on
7. Observe and record [ahem, TAKE PHOTOS LOL] the gradual curdling of the milks

aaaaaaaaaaand,
Regular Milk:On average contains 3.8% milk fat and no less than 3.2% milk fat. It’s pasteurised and homogenised. Also known as full cream or whole milk, it has a rich and creamy texture.
Skim: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.
Flavoured Milk:Flavours are added to Regular, Reduced Fat, Skim, Modified or Longlife milk. While they may have added calcium they can also have a higher kilojoule level. Some are sweetened with low kilojoule sweeteners.

http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Milk/Types-of-Milk.aspx

ANYWAYYYYYYYYY
they mentioned a few other types of milk like... modified or fortified milk, so, if I can find those types, I'll probably test them out too... (Y)

#18:

since my nose became a smaller, messier, gooier version of the Niagara Falls, my days have been wonderfully productive... but seriously. excel hates me or something T___T

anyway. CLIMATE GRAPH:

#17:

WELL.
I'll put three samples of each milk (so, in total, 300ml of every damn milk) in 1: the steps in the backyard; 2: in the living room, on top of coffee table... and the blinds will be open; 3. in the piano room where no-one goes anymore... I'll leave the door open but the blinds shut.

eesh, I dunno when I should start.
but anyway. controlled variables will be:
amount of milk...
uncontrolled (?) variables will be:
length of time needed/temperature/amount of sunlight.

i don't even think that's correct PFFFFFFFT.
FML...

This is me... in a few weeks (no seriously):

#16:

ALRIGHT, IMMA CHANGE MY EXPERIMENT (Y)
GUNNA TEST WHICH KIND OF ENVIRONMENT CAUSES DIFFERENT TYPES OF MILK TO CURDLE THE FASTEST BWAHAHAHHA
i rather dislike milk :)



anyway, so, what I'm thinking of doing is which type of cow milk curdles the fastest and in what type of environment they curdle the quickest ;)

so, I'll test... flavoured milk (strawberry and coffee LOLL... probably from the same brand too, like a really popular one. DARE?), full cream milk, reduced fat milk and skim milk. maybe about 100ml of each.

I'll do the experiment all on the same day, so the temperature is pretty regular...
I'll start at like, 11am...

now, to find places to put them... without stinking the entire house up >.>

#15:

I'm really thinking of changing my project... because there are so many little freaking things to consider with freezing liquids that even I'm not completely sure about what I'm doing T___T which is really sad, because I've been doing a fair amount of frigging research. FML

I will check with MSZ. LMAO

#14:

OMFGARGHLAJFST23TW#LSGH!@@#tytjhbasejuWAEGSHKBNJ




...excuse me;
what is the simple way of finding the rate of things?

#13:

yeah, fml.

well, anyway.
i got the advice of a couple of people and they think that i should only check on my liquids every, 15 to 20 minutes otherwise "they'll never freeze"

...that makes a lot more sense. ><''''

every 15 minutes it is~

#12:

OKAY, so.
Variables are:
Independent -
time: i'll check the drinks at 3 minute intervals + take photos of each of them
& volume: probably 100ml for each: should be enough to observe all stages of freezing
Dependent -
freezing points/temperatures: pretty obvious ><
& speed at which the liquids freeze

so my results graph or whatever would be like...
x-axis = time (minutes) & y-axis = speed?

...
how the bleep am I supposed to measure that T________T

#11:

BONJOUR TOUT LE MONDE,
I'M BAAAAAAAAAAACKK.

and not ready to study T___T

well, gunna take teacher's advice and test each individual liquid separately.
I shall start with boiling water first.
I also think that I should check on the liquids every like. 5 minutes,
and take photos of each time period >.>
so it'll be a lot easier to distinguish the differences in each liquid
AAAAAAAAAAAND - I reckon that I should also have only less than 300ml...

I need more creative variables BWAHAHHAHA
-sigh-

yeah, so it says "initiative"... it should be "intelligence" or something,
because I've been waiting my whole life but nothing's happened yet -.-

#10

gosh, this research better be freaking worth it dammit T.T

cause it's so confusing and hard to find
and elusive and annoying
and NOT WRITTEN IN SIMPLE ENGLISH, THE BASTARDS :(

#9:

YO. SUPER PROCRASTINATION MASTER HERE.

anyway, check it outtttttttt-

"We do not monitor the exact freezing temperatures of each of our products. However, our diet products freeze at a temperature similar to water, 32 degrees. Coca-Cola classic freezes at a slightly lower temperature, about 30 degrees. The pressure in an unopened bottle or can will cause the freezing point to be even lower. All diet beverages will freeze before their sugar counterparts. Sugars lower the freezing point of liquids. This means that the temperature must get lower than the normal freezing point of water before it freezes."

[http://questions.coca-cola.com/NSREExtended.asp?WhatUserSaid=At+what+temperature+will+soft+drinks+freeze%3F]

the temperatures mentioned are Fahrenheit... yeah, i freaked when i read that it froze at 32/30degrees LIKEWTFISGOINGON but yeah. took me waaaay too long to realise it -.-
so water freezes at 0degrees, and coke at like... -1.11(-ish)degrees... now, for milk and juice... for the milk I'll probably just use regular full cream milk and for the juice, blackcurrent maybe? cause I won't have to worry about those particle thingys freezing as well ^^

#8:

"In physical science, freezing or solidification is the process in which a liquid turns into a sold when cold enough. The freezing point is the temperature at which this happens."

&

"The MPEMBA EFFECT is the observation that, in certain specific circumstances, warmer water freezes faster than colder water. New Scientist recommends starting the experiment with containers at 35°C and 5°C to maximize the effect."

I love Wikipedia.

I'm only researching this MPEMBA thingo for my hypothesis.... trying to determine which liquid would freeze the fastest... So, obviously, freezing point of water would be ZERO, but I'm not too sure about milk or soft drink or juice...

#7:

I'm so confused about what's due and what's not >.>

#6:

"5 marks will then be allocated to whether you have thought through several different project designs and whether you have listed the independent variable and the dependent variable."

...
HOLYMOTHEROFALLTHINGSGOOD

um. welllllllllll.
fail no.1: I was pretty cool with that idea of "the resistance against rust of various metals in different conditions" until that was so kindly shot down by... someone... MSZ... aha..ha... T.T
fail no.2: I considered choosing something that I could do with "people and vision" but that was waaaaaaaay too broad of a topic and I couldn't think of a way to narrow it down
fail no.3: And then I was thinking of something with "taste" but then everyone has a different opinion on food or drinks and the results would have been definitely too confusing. And that idea also failed because it meant giving food to people...

which somehow lead to this final and hopefully not failed idea:
"WHICH FREEZES FASTER BLAHBLAHBLAH"

and so far for that idea:
HOT WATER can sometimes FREEZE FASTER THAN COLD WATER?!?!?!?!?!?
and it's called the Mpemba effect... yeah I know right
Like dude, I'm TOTALLY going to remember the spelling for that >.<
[http://math.ucr.edu/home/baez/physics/General/hot_water.html]
but that seriously goes against everything I thought possible so... more research -.-


ASFGDHJBSADJVCLDFDSGHJLYEDZVMUDGJFLJ;;

#5:

maybe instead of doing two soft drinks, I should make one of them milk...?
because then there's more variety in the experiment.

mmm....

#4

okayyyyyyy, so this is my experiment-idea-that-I-am-most-likely-going-to-do:
"WHICH FREEZES FASTER?"
and I'm thinking of testing hot tap water, cold tap water, two kinds of soft drink and maybe fruit juice? so that's five kinds of liquid, and maybe i can do three tries of each type?

so obviously,
INDEPENDENT VARIABLE: time
DEPEDENDENT VARIABLE: various liquids
and I'm going to fill use one of those ice-cube shape things, whatever they're called.


but I need to do research now :(

#3:

urgh.
I have no ideas on what I can dooooooooooo~
i was considering testing:

"the resistance against rust of various metals in different conditions"
but that doesn't really work when you think about it.... right??

omgahhhhhh science is hard :(

#2:

i need to start thinking of a topic for my project... but, it would really help if i knew why we were doing this to begin with. this means that:

I REALLY NEED TO STOP FORGETTING TO GET THAT SRP BOOKLET

ARGHHHHHHHHHHHHHHHHH
-tearsouthair-


i wish i were this cute :(
so maybe i could get away with this? ><

tomorrow, recess. I SWEAR.

#1:

HELLO WORLD~!
IT'S NICE TO MEET YOU =)

First post for my new blog, hope you like it!
please enjoy your stay here.