EXPERIMENT: Cooling Counts!

Question:

Does the shape of a container affect the rate at which cooling takes place?

My Hypothesis:

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Materials Needed:

• Hot water
• Measuring cup
• Shallow container* (1 cup/500 ml minimum)
• Tall container*
• Food thermometer
• Wire or string

*Containers should be made from the same material, like plastic or glass.
 

Procedure

1. Pour 1 cup hot water into each container.

2. Check the temperature of the water in each container at 5-minute intervals, and record the times and temperatures. (See tip below)

Tip: For tall containers, you may need to use wire or string to lower the thermometer into the water.

My Observations

This is what I observed about the water cooling in each container:

• Shallow:____________________________________________________
• Tall:____________________________________________________

Chart the results for temperatures at 5-minute intervals.

My Conclusions

It took the taller container longer to cool because:

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It is important for leftover food to be cooled down quickly when stored in the refrigerator because:

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If the water were clam chowder and it took a long time to cool down, this is what could happen:

Tell Your Family ...

Check to see how leftovers are stored in your home. Encourage family members to use shallow containers.

Did You Know?

Bacteria grow quickest in the "danger zone"—between 40 °F/4 °C and140 °F/60 °C

Compliments of The Partnership for Food Safety Education
www.fightbac.org
Modified 2001

* Distributed May 2002 for use in September 2002 as part of the International Food Safety Council's National Food Safety Education Month.

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