¿Por qué es importante el rigor científico?
El primer trimestre se inició de forma común para toda Secundaria con un proyecto común: Science Uncovered. Partía de la necesidad de aplicar el método científico como base de todo experimento para obtener resultados fiables. Además, incluía contenidos de varias asignaturas: filosofía, inglés, lengua castellana, biología y economía.
Dentro de este proyecto, 4º de ESO desarrolló 2 experimentos muy interesantes. Por un lado, diseñaron un restaurante italiano (tenía su propio nombre, “Il Bambino), y por otro lado estudiaron reacciones químicas en el laboratorio. Dos experiencias muy diferentes dentro del mismo proyecto. Los propios alumnos lo relatan a continuación:
MENU ENGINEERING by Pablo F. (4th ESO)
The aim of this experiment was to determined whether the diners spend more money in an attractive and well organised engineered menu rather than in a regular one. People were divided in two groups:
Group 1 was introduced to a classic, cosy Italian restaurant. The waiter was very kind and always offered help to the customers, he recommended special dishes and always suggested alternatives to customer’s choices. Moreover, the menu was designed following the techniques and strategies studied in class.
Group 2 was introduced to a disorganised tacky restaurant. The menu did not include any of the strategies studied in class and the waiter was really unkind and passive, he did not pay attention to the diners.
The groups were divided and the experiment started. The hypothesis was:
A restaurant with an attractive menu and cosy atmosphere makes more profit than a regular one.
The result was that Group 1 spent 23 more euros than Group 2. The average customer in Group 1 spent 28€ in total whereas in Group 2 the average person spent 26€, two extra euros. Therefore, we can say that the hypothesis has been supported and the experiment has been successful.
OSMOSIS: POTATO EXPERIMENT by Pablo V. (4th ESO)
The aim of this experiment is to see how the potatoes react in environments with different concentrations of salt.
For this experiment 3 cups filled with salty water were used, they had different concentrations, one of them with 0% of salt, another one with 4% and the last one with 5%, then I cut 9 slices of potatoes, I measure their length and and their weight, then I put 3 on each cup and finally I waited a few hours.
My hypothesis was that the potatoes in the cup with a concentration of 0% of salt would get bigger and heavier because the water was going to soak the inside of the potato because there is more salt, and water always goes where the concentration of salt is lower. The potatoes in the cup filled with the concentration of 1% would stay with the volume and weight, finally I expected the potatoes in the cup with a concentration of 5% to get smaller and their weight to be lower than it was before.
As I expected, the results proved that my hypothesis was right, instead of the potatoes in the cup with 5% of salt, the first 5 hours went well because the weight decreased but after that it went up, I don’t know why this happened, I think that something went wrong during the experiment.
I came up with the conclusion that water travels from lower concentrations of salt to higher concentrations.