Gold award: investigate the properties of materials used for saucepans

Students investigate the properties of materials used for cooking utensils in order to collect quantitative data.  For example, if testing for thermal conductivity they should gain a value for the rate at which heat flows through a cross-sectional area of material.  Students should also find out if there are any British Standards for their utensils - and try to get hold of the Standard Procedures used to test them in industry and adapt the procedures so they can be conducted in the school/college laboratory.  They may wish to test:

 They could test:

• Hardness

• Strength

• Stiffness

• Density

• Thermal conductivity

• Melting point

• Thermal expansivity

• Specific heat capacity

• Resistance to chemicals

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