An experiment was performed how the amount of coffee grounds could affect the taste of coffee. The same kind of coffee, the same percolator, the same amount a type of water, the same perking time, and the same electrical source were used. Identifying variables
Independent, Dependent, and 3 contolled variables
Independent= amount of coffee grounds
Dependent= taste of coffee
Controlled Variables= kind of coffee, percolator, amount of water, perking time, and electrical source
In this experiment, the variables can be classified as follows:
Independent variable: The amount of coffee grounds. This is the variable that is intentionally varied or controlled by the experimenter. In this case, different amounts of coffee grounds are used to determine their effect on the taste of coffee.
Dependent variable: The taste of coffee. This is the variable that is measured or observed as a result of changing the independent variable. The taste of the coffee will be evaluated and compared to determine if it is affected by the amount of coffee grounds.
Controlled variables: These variables are kept constant throughout the experiment to ensure that they do not influence the results.
1. Same kind of coffee: By using the same type of coffee, the experiment maintains consistency in terms of the coffee beans used.
2. Same percolator: Using the same percolator ensures that the brewing method remains constant, eliminating any potential differences in the brewing process.
3. Same amount and type of water: By using the same amount and type of water, the experiment maintains consistency in the liquid component of the coffee.
4. Same perking time: By keeping the perking time constant, the experiment ensures that all batches of coffee are brewed for the same duration, minimizing any variations in the brewing time.
5. Same electrical source: Using the same electrical source ensures a constant power supply for the percolator, eliminating any potential variations in the brewing temperature.
By controlling these variables, the experiment can focus on determining the specific effect of the independent variable (amount of coffee grounds) on the dependent variable (taste of coffee).
In this experiment, we have several variables that need to be identified:
1. Independent Variable: The independent variable is the factor that is intentionally changed or manipulated by the researcher. In this case, the independent variable would be the amount of coffee grounds. The researcher would have used different amounts of coffee grounds to assess how it affects the taste of the coffee.
2. Dependent Variable: The dependent variable is the variable that is being measured or observed as a response to the changes made in the independent variable. In this experiment, the dependent variable would be the taste of the coffee. The researcher would have assessed and evaluated the taste of the coffee brewed with different amounts of coffee grounds.
3. Controlled Variables: Controlled variables are the factors that are kept constant throughout the experiment to ensure that they do not influence the results and to isolate the effects of the independent variable on the dependent variable.
a. Same kind of coffee: To keep this variable constant, the same type of coffee was used in all the trials. If different types of coffee were used, it would introduce a confounding factor, making it difficult to attribute any taste differences solely to the amount of coffee grounds.
b. Same percolator: Using the same percolator ensures that the brewing process remains consistent across all trials. Different percolators may have variations in the way they extract flavors or temperature control, which could affect the taste.
c. Same amount and type of water: The quantity and quality of the water play a significant role in coffee brewing. By using the same amount and type of water, the researcher ensures that this element remains consistent and eliminates any potential influence on the taste.
d. Same perking time: The brewing time for the coffee remains constant in all trials. Brewing for different durations can extract different compounds from the coffee grounds, which might impact the taste.
e. Same electrical source: Ensuring the same electrical source eliminates any variations in temperature control and power supply, avoiding potential influences on the taste of the coffee.
By controlling these variables, the researcher can narrow down the impact of the independent variable (amount of coffee grounds) on the dependent variable (taste of the coffee).