SRPDRAFT

PROPOSAL
I'vedecidedtodoanexperimentwhichisbasedontheideaofteethstaining.Themainpurposeistofind
outtheaspectsandproblemsinoralhealth.Thisassessmentismainlyfocusingonthedifferenttypesof
drinkswhichcanleadtotheproblemofteethstaining.
MymainquestionisWhatarethedifferenteffectsofdifferentdrinkstowardsteethstainingand
decaying?
Achievingthisexperimentinvolvesholloweggshellsandavarietyamountofdifferentbeverageswillbe
conducted.Theexperimentprovidesphysical/visualevidenceofhowdifferentdrinkseffectthestateofthe
egg shell which is used as an alternative for teeth
becauseoftheirsimilarfeaturessuchasthecompounds
its made out of and its reaction to acidity and other
chemicals.

CONTROL:amountoftime,environmentand
typeofeggshell

DEPENDENT:Howtheeggswillturnout

INDEPENDENT:Differentdrinks
Thisexperimentwillhelpnarrowdownsomeofthose
ideas and help create physical evidence of these
concepts.
HOWAMIGOINGTOACHIEVERESULTS
Totestoutmytheory,Idecidedtodoaspeedupmethod
ofmypredictionsbyplacingtheeggsinthedifferent
typesofbeveragesfor5days.Insteadofusingactual
teethformyexperiment,Idecidedtousinghollowed
eggshellsasanalternativetoreallyteeth.Becausethe
eggshellhasasimilarouterstructuretotoothenamel
andthatbothreactiontolevelsofpigmentationand
aciditythesameway,thiswilldepictaccurateresultsto
usingarealtooth.Bothtoothenamelandeggshellsare
madeupofcalciumcompounds.
Formyexperiment,Idecidedtotestoutthistheorywith4differentdrinkswhichwerecoffee,tea,colaand
fruitjuice
Hypothesis:
Coffeewillleavethemoststains,
Teawillleavethesecondmostamountofstains,
Sodawillleavethe2ndleastamountofstains
Fruitjuicewillleavetheleastamountofstains
PRELIMINARYRESERACH
Toothdiscolourationistheprocessoreffectinwhichthetoothisstained.The3differenttypesoftooth
discolourationare
Extrinsic
Intrinsic
Agerelated
Foodsanddrinksplayamajorpartintheprocessofextrinsicdiscolouration.
Becausevariousingredientsinfoodanddrinkscontaindifferentlevelsofacidityandpigmentation.
EG)PRODUCTSINFOOD/DRINKSWHICHRESULTTOTOOTHDISCOLOURATION
TANNINTanninisaningredientwhichhasbeenusedasdyethroughouthistory.
DARKCOMPOUNDSAnotheringredientthatcanhaveaneffectonthetoothdiscolouration.
ACIDICPRODUCTSAcidicproductsinfoodsanddrinkscancausetheenameltobreakdown,resultingto
thetoothbeingexposedwhichcancausetootherosionandthetoothbeingeasilydiscoloured.

Myalternativehypothesisisthatthecoffeewillleavethemoststains,theteawillleavethesecondmost
amountofstains,thesodawillleavethe2ndleastamountofstainsandthefruitjuicewillleavetheleast
amountofstains
Mynullhypothesisisthatthefruitjuicewillleavethemoststains,thesodawillleavethe2ndmostamount
ofstains,theteawillleavethe2ndleastamountofstainsandthecoffeewillleavetheleastamountofstains.
STEPS
1
Getthe4eggsandhollowthemoutandcleantheouterlayer
2
Preparecoffeeandteausinghotwater
3
Getcontainer1andfillitwithsoda
4
Getcontainer2andfillitwithcoffee
5
Getcontainer3andfillitwithtea
6
Getcontainer4andfillitwithFRUITjuice
7
Getthe4hollowedeggsandplaceoneineachcontainer
8
For5days,recordthestateandcolouroftheeggeachday
9
Comparetheeggsfromeachotheranditsstages
10 Repeatthisexperiment3timesforaccuracy
EQUIPMENT

4eggshells

4containers

Bottleofsoda

CupofCoffee

CupofTea

BottleofJuice

PinandSyringe

Hotwater
WHATIGOTFROMMYEXPERIMENT
COFFEE

Thedarkesttintedeggsintheendoftheexperiment

Theeggshellsdarkenedquicklyinthefirstfewdays

Thedarkeningoftheeggdidslowdown

Thecoveragewasallblotchy

Thedarkeningoftheeggwasalmostcontinuous
TEA

The2nddarkesttintedeggsinthewholeexperiment

Theeggsatdarkenedatanormalrate

Theeggsdarkeningstartthespeedupinthemiddleneartheend

Theeggshadsomedarkerspots
SODA

Theeggsremainedthe2ndlightesteggs

Theprocessofthedarkeningwasslow

Theeggshadaveryunevencoverage

Darkeningstartedtospeedup

Althoughneartheendthesodaeggwasthedarkereggshells

Itturnedintoamouldycolouredbrownegg

Outerlayeroftheshellspeeled
JUICE

Alltheeggouterlayerstartedpeeling

Alloftheeggsremainedthelightestcolouredeggs

Processtheshellsstartedbreakingapart


Intheendoftheexperimentthe eggturnedoutlighterthanitwasbefore
My alternative hypothesisisthatthe coffeewillleavethemoststains,the tea willleavethesecondmost
amountofstains,the soda willleavethe2ndleastamountofstainsandthe fruitjuice willleavetheleast
amountofstains
All 3 tries of my experiment matched my overall alternative hypothesis in the end. In all 3 of my
experiments,thecoffeewasthedarkest,theteawastheseconddarkest,thesodabeingthe2ndlightestand
thejuicebeingthelightest.AlthoughmyoverallexperimentdidmatchalotoftheaspectsthatIpredicted
that would happen, there were aspects of the experiment that I didn't predict would occur during the
experiment.
Inmyexperiment,Iautomaticallyknewthattheeggshellsinthebeverageswithtanninwouldbeoneofthe
darkesteggs.Becausetanninlikesaidintheintroductionisknowtobeanaturaldye.Thecoffeewouldturn
out darker than the tea because the coffee has stronger levels of tannin. The coffee also had darker
compoundsthanthesoda.
Ipredictedinmyhypothesisthatthesodawouldbethe2ndlightestbecauseofitslackofmainnatural
componentswhichcontributedtodiscolouration.Ididbelievethattheeggshellswouldturnouttocause
more discolouration than the juice eggs due to its various types of acids and colour compounds. The
coverageofthesodaeggshellsweremorespottedandtheouterlayerwasslightlythinnerthanthecoffee
andteaegg.
ThelastpartofthehypothesisturnedoutcorrectbecauseIpredictedtheegginthejuicewouldbethe
lightest.Thisisduetothelackofdarkcompoundsinthejustandtherejustbeingacidiccompounds.
ELABORATIONofuncoveredaspects

COVERAGE
Thecoverageofthestainingoftheeggshell.Theeggshaddifferenttypesofcoverage.Thecoffeeandtea
eggshadanevencoveragewhiletheeggshellsplacedinthesodahadanunevencoverage.
Becausetanninwasoriginallyusedasanaturaldyeanditisaningredientthatcamefromaplant.Becauseof
thisitgaveanicecoveragewhilethesodahadartificialdarkcompoundsthereforemakingthecoverage
morespotted.Ialsospottedthatbecausetheacidsinthesodacausedtheouterlayeroftheshelltobreak
down.

STRUCTURE
Someoftheeggsremainedsolidandhard,someeggsstartedbreakingdownwithindays.Acidityinthe
drinkhasaneffectsontheoveralleggstructureanditsouterlayer.Drinkswhichhasamoreacidtendto
breakdownthingsdownfaster.Theegginthejuicewasanexample.Becausethejuiceismainlymadeupof
fruits,moreacidiceffectthereforebreakingdowntheegg.Theegginthesodawasalsomorefragilethenthe
coffeeandtea.
WASTHISEXPERIMENTVALIDANDRELIABLE
VALID
Thisexperimentwasvalidbecausealltheresultsmeetupwiththe scientific researchandbackground.
RELIABLE
Thisexperimentwasreliablebecause eachstepswereusedtoconductthisexperiment.Thisexperimentwas
alsoreliablebecausetheproperuseofrecordingofresults.
WERETHEREANYPROBLEMS
Becausemyexperimentcoveredproperaspectsofavalidareliableexperiment,Ididnotfacemany
problemsthroughouttheexperimentthoughthroughoutmyexperiment,Furtherresearchwasconductedto
trytocreateabroaderunderstandingofthesedifferentresults
THINGSTOIMPROVEON
Althoughmyexperimentdidcoverupthebasicsofvalidityand reliability,therewerestillaspectsand
thingsthatcouldhavebeendonetomakethisexperimentmorein depthand detailoninformation.

 Awayinwhichthisexperimentcouldhavebeenimprovedwasbytestingouta widervarietyofdrinks.If
moredrinkswereusedforthisexperiment, therewouldbeawidervarietyofinformationtoanalyseabout.
Anotheraspectofthiswholeassignmentthatcouldhavebeenfixedisthetimelimitthatwassetonthe
eggs.
Moreresearchintheprimaryresearchsectionwouldhelpcreateabroaderunderstandingofnotjusttooth
discolourationbutotheraspectsofthat.