Sekolah Menengah Kebangsaan Kolombong, Kota Kinabalu, Sabah.

Additional Mathematics Project Work 2/2012

Name Class I/C Number Teacher : Derek Duane Osmond : 5 Perdana : 950112-12-5369 : Shirney Chua

CONTENTS

No. Topic 1 2 3 4 5 6 7 8 Acknowledgement Objectives Introduction Part 1 Part 2 Part 3 Further Exploration Reflection

Page 2 3 4-5 6-8 8-12 13-17 17-18 19

ACKNOWLEDGEMENTS
First of all, I would like to express my special thanks to Madam Shirney Chua, my Additional Mathematics teacher, who gave me the opportunity to do this project and helped me a lot throughout finishing this project. Without her guide, I may not finish my project and do it properly. Secondly, I would like to thank my parents and my family for providing everything, such as money to buy anything that are related to this project and their advises, which is the most needed to do this project. I am grateful for their constant support and help. Not forgotten to my friends who have contributed lots of ideas in finding the topic that would be interesting to do and give their comments on my research. I really appreciate their kindness and help. Besides that, I want to thank the respondents for helping and spending their time to answer my questions for this project. Without the respondents, I might not be able to complete this project and because of their co-operation in answering the questions, I have the conclusion for this project. Last but not least, I would like to express my gratitude to those who are involved either directly or indirectly in completing this project. Thank you for all the co-operation given.

OBJECTIVES
We students who are taking Additional Mathematics subject are required to carry out a project work while we are in form 5 . This Year the Co-curiculum Development Division, Ministry of Education has prepared a tasks for us. We complete this task based on our area of interest. This project can be done in group or individually, and gladly to do this individually. Upon completion of the Additional Mathematic Project Work, we are to gain valuable experiences and able to: Apply and adapt a variety of problem solving strategies to solve routine and nonroutine problems. Experience classroom environments which are challenging, interesting and meaningful and hence improve their thinking skills. Experience classroom environment where knowledge and skills are applied in meaningful ways in solving real-life problems. Experience classroom environments where expressing ones mathematical thinking, reasoning and communication are highly encouraged and expected. Experience classroom environments that stimulate and enhance effective learning. Acquire effective mathematical communication through oral and writing, and to use the language of mathematic to express mathematical ideas correctly and precisely. Enhance acquisition of mathematical knowledge and skills through problem-solving ways that increase interest and confidence. Prepare ourselves for the demand of our future undertaking and in workplace. Realise that mathematics is an important and powerful tool in solving real-life problems and hence develop positive attitude towards mathematics. Train ourselves not only to be independent learners but also to collaborate, to cooperate and to share knowledge in an engaging and healthy environment. Use technology especially the ICT appropriately and effectively. Train ourselves to appreciate the intrinsic values of mathematic and to become more creative and innovative. Realize the importance and the beauty of mathematics. 3

INTRODUCTION
The history of packaging drinks dates back as early as the 17th century. Back then, Waters from natural springs were recognized as being safe (even healthy) to drink from earliest times and were transported by wherever means that were available. Naturally carbonated waters were collected into earthenware containers which were tightly sealed with cork and wax, usually not very successfully. The used of earthenware bottles proved to be unsatisfactory for the more highly carbonated aerated mineral waters and they were soon replaced by glass bottles.

Many of the early glass bottles had round bottoms ensuring that they were stored on their side, thereby keeping the corks moist and so preventing leakage from corks drying out. The manufacture of glass bottles was a skilled job as they were hand blown. Although some semiautomation had been introduced earlier, the first patent for an automatic glass bottle blowing machine was granted to Michael J. Owens in the USA in 1904.High pressure generated inside bottles by the carbonation caused frequent leakage and although improved by wiring-inplace, corks were generally unsatisfactorily. Many alternative forms of seals were patented over the years and these fell broadly into three main categories:

Wire and rubber sealing devices were especially popular in the USA until the early 1900s. The wire could be either an internal spring form, which held a seal in place on the inside of the neck, or of the external swing type, in which an external wire frame was used to hold a ceramic plug in place against a rubber seal. First patented by Charles de Quillfeldt in 1874, this latter type is still currently in use for some specialty. Variations on the theme of using an internal ball made from rubber, ebonite or glass were developed and used with varying degrees of success. The ball was held in place by the internal pressure. The most successful of these was patented by Hiram Codd of London. His bottle was widely used in the UK from 1870s until the 1930s. A similar bottle, but with a floating rubber ball acting as seal, was patented in the USA by S. Twitchell in 1883.

The third popular alternative was the internal screw top bottle. Unlike todays bottle, the thread was on the inside of the bottle neck and an ebonite or wooden stopper screwed on to the neck, with a rubber washer being used to improve the seal. These types of stoppers were in common usage well into the 1950s in the UK. Ebonite, an early type of plastic resin material soon replaced wood, which has a tendency to absorb moisture, causing it to swell and crack the bottle neck.

A major step forward in sealing development was made by William Painter, who in 1895 patented the Crown Cork, founding the Crown Cork and Seal Company in 1 April 1892. Although initially slow to gain acceptance for two reasons:

The existing large capital investment in returnable bottles and bottling plant, and The need for a tool to remove the crown, the crown cork eventually became popular, especially for small single serve and beer bottles. Screw stopper retained their popularity for the larger bottles where re-sealability was important.

Except for specialty earthenware ginger beer containers, glass bottles were the only form of packaging for carbonates for over hundred years until the introduction of cans in the 1960s. Then, just as the second half of the nineteenth century had been the time for product development, the second half of the twentieth century became the time for packaging and distribution of development.

PART 1
Packaged drinks are commonly served during parties, celebrations or events. There are many types of packaged drinks sold in our country.

a) List the types of packaged drinks presently available in our country and their manufacturers.

Types of packaged drinks

BRANDS Nestle - MILO Ribena Blackcurrant MARIGOLD - Orange F&N - Chrysanthemum Tea Desa Milk Dutch Lady - Strawberry Drinho - Ice Lemon Tea Yeos Justea Lemon Green Tea Dairy Milk Pokka Mango Milk MANUFACTURER Nestle Products Sdn. Bhd. Malaysia Milk Sdn. Bhd. Malaysia Milk Sdn. Bhd. F&N Beverages Manufacturing Sdn. Bhd. Desa Cattle(S) Sdn. Bhd. Milk Industries Sdn. Bhd. Ace Canning Corporation Sdn. Bhd. Yeo HianSeng(M) Sdn. Bhd. Sabah Milk Industries Sdn. Bhd. Pokka Corporation(S) Limited Malaysia Branch

b) Collect pictures of at least five different packaged drinks and their prices that you can find in the
supermarkets or shops. Your answer should include at least one type of Sabah products.

Brand Nestle - MILO (200ml)

Picture

Price (RM) 1.50

Yeos Lemon Green Tea (250ml)

2.00

MARIGOLDOrange (250m)

1.50

F&N Seasons Chrysanthemum Tea (250ml)

1.50

Desa Milk (500ml)

3.50

PART 2
Maju Jaya Sdn. Bhd. is a newly formed company that manufactures packaged drinks. As an assistant marketing manager, you are required to carry out a market survey. (a) Based on your survey, list five types of packaged drinks that are most popular among the students. Collect data on the preferred packaged drinks of at least 50 students, and complete Table 1.

No.

Table 1

No. 1 2 3 4 5 6 7

Types of drinks Pokka Dutch Lady Yeos Lemon Marigold F&N Studentss name Mango Milk Strawberry Orange Chrysanthemum Green Tea Mohd. Hafiz Hassim Tommy Suin Wesley Jusih Boniface Allen V. Muhd. Fikri Aubrey Wong

Amelda Evylisa 8

8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

Shang Pui Ting Nadrah Nadhira Mohd. Hasri Juspinne Larimi Molubi Vicy Jobin Allena Jupirik Jessica Johnny Leslie Tony Vennesa Samathan Eric Elton Rachel Nikki Heilih Luin Mimi Cerolinda Nurul Atika Parwina Karno Ching Suk Yee Arty Anylia Richie Justinus Jelyson Philip Prllchard Pitonis Audrey Gee Jelinah Banius Betty Lee Bryn Roy Connie Ivy Fredericka Monsun Elias Augustine Aaron Xavier Mega Rajiman Nabila Lingkan Ezra Andy James Laurence Kerry Anne Lance Lefley Jansen Marshal Celine Jonstus Moana Marie-Lisa Darren Desmond Cherylene Della Anette Aurora Austen Bagiu Jay Fung

(b) You need to present your data to the manager. To make your data more presentable, you are advised to include: (i) a suitable frequency table based on your data.

Types of drinks Pokka Mango Milk Dutch Lady Strawberry Yeos Lemon Green Tea Marigold Orange F&N Chrysanthemum

Number of students who prefer drink 13 10 9 6 12

(ii)

suitable chart(s)/graph(s) or any relevant representations.

PIE CHART OF PREFERRED PACKAGED DRINKS BY STUDENTS

Preferred Packaged Drinks by Students

24%

26% Pokka Mango Milk Dutch Lady Strawberry

12% 20% 18%

Yeo's Lemon Green Tea Marigold Orange F&N Chrysanthemum

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BAR CHART OF PREFERRED PACKAGED DRINKS BY STUDENTS

12 9 6 10 13 F&N Chrysanthemum Marigold Orange Yeo's Lemon Green Tea Dutch Lady Strawberry Pokka Mango Milk

5 10 15

(iii)

Conclusion. -Mango Milk is the most preferred packaged drinks among the 50 students.

(c) Based on your survey, (i) identify the sugar content in the five types of packaged drinks in (a). Use consistent measurements so that the comparison can be done accurately. Tabulate your findings. x2(g) 576.00 306.25 529.00 462.25 248.06 fx = 2121.56

Types of drinks Pokka Mango Milk Dutch Lady Strawberry Yeos Lemon Green Tea Marigold Orange F&N Chrysanthemum

Sugar Content/250ml, x (g) 24.00 17.50 23.00 21.50 15.75

x = 101.75

(ii)

calculate the mean and the standar deviation of the sugar content. Hence, discuss the effects of long term consumption of these packaged drinks on our health. 11

Mean, x/N of Sugar Content

= 101.75/5

= 20.35 g
Standard deviation, = [x2/N ( )2] = [2121.56/5 (20.35)2] = 424.31 414.12 = 10.19 g

Effect of long term consumption of these packaging material to our health

Blood glucose levels

Sugar, because of its simpler chemical structure, may raise blood glucose levels more quickly than starch. This finding suggests that this basic differentiation between starch and sugar is insufficient reason to segregate these two substances for controlling blood glucose levels in diabetics, the idea behind carbohydrate counting. A more effective distinction could be that suggested by multiple meta-studies between free sugars and naturally-occurring sugars which suggest that they have different impacts on health. Obesity and Diabetes

Studies on the link between sugars and diabetes are inconclusive, with some suggesting that eating excessive amounts of sugar does not increase the risk of diabetes, although the extra calories from consuming large amounts of sugar can lead to obesity, which may itself increase the risk of diabetes. Others show correlation between refined sugar (free sugar) consumption and the onset of diabetes, and negative correlation with the consumption of fiber including a 2010 meta-analysis of eleven studies involving 310,819 participants and 15,043 cases of type 2 diabetes. This found that "SSBs (sugar-sweetened beverages) may increase the risk of metabolic syndrome and type 2 diabetes not only through obesity but also by increasing dietary glycemic load, leading to insulin resistance, cell dysfunction, and inflammation". As an overview to consumption related to chronic disease and obesity, the World Health Organization's independent meta-studies specifically distinguish free sugars ("all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit juices") from sugars naturally present in food. The reports prior to 2000 set the limits for free sugars at a maximum of 10% of carbohydrate intake, measured by energy, rather than mass, and since 2002 have aimed for a level across the entire population of less than 10%. The consultation committee recognized that this goal is "controversial. However, the Consultation considered that the studies showing no effect of free sugars on excess weight have limitations." Tooth decay

In regard to contributions to tooth decay, the role of free sugars is also recommended to be below an absolute maximum of 10% of energy intake, with a minimum of zero. There is "convincing evidence from human intervention studies, epidemiological studies, animal studies and experimental studies, for an association between the amount and frequency of free sugars intake and dental caries" while other sugars (complex carbohydrate) consumption is normally associated with a lower rate of dental caries.Lower rates of tooth decay have been seen in individuals withhereditary fructose intolerance.

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PART 3
As an environmentally friendly manufacturing company, the manager decides to minimize the usage of the packaging material for the drinks (a) (i) Find 10 possible dimensions of the cuboid, include the amount of packaging material used. Complete table 2.

Length (cm) 5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9

Width (cm) 5.000 4.902 4.808 4.717 4.630 4.545 4.464 4.386 4.310 4.237

Height (cm) 10 10 10 10 10 10 10 10 10 10

Amount of packaging material used (cm2) 250.000 250.040 250.164 250.340 250.604 250.896 251.276 251.710 252.196 252.736

(iii)

Hence, state the dimensions of the cuboid such that the least amount of packaging material is used.

Length = 5cm, width = 5 cm and height = 10cm.

(b) For aesthetic reason, the manager wants the base of the cuboid to be in golden ratio. (i) Search the internet, and write a brief explanation about the golden ratio. In mathematics and the arts, two quantities are in the golden ratio () if the ratio of the sum of the quantities to the larger quantity is equal to the ratio of the larger quantity to the smaller one. Expressed algebraically:

where the Greek letter phi (

) represents the golden ratio. Its value is:

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(ii)

By using the ratio 1.6:1, find the possible dimensions of the cuboid, include the amount of packaging material used. Tabulate your answers.

Width,x (cm) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

(cm) Length, 1.6x (cm) Height, h = 1.6000 156.2500 3.2000 39.0625 4.8000 17.3611 6.4000 9.7656 8.0000 6.2500 9.6000 4.3403 11.2000 3.1888 12.8000 2.4414 14.4000 1.9290 16.0000 1.5625 17.6000 1.2913 19.2000 1.0851 20.8000 0.9246 22.4000 0.7972 24.0000 0.6944 25.6000 0.6104

A= 815.7000 419.0500 299.6333 254.3250 242.5000 250.6167 272.8714 306.3625 349.4778 401.2500 461.0636 528.5083 603.3000 685.2357 774.1667 869.9813

(cm2)

Width,x (cm) 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 5 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9

Length, 1.6x (cm) 6.5600 6.7200 6.8800 7.0400 7.2000 7.3600 7.5200 7.6800 7.8400 8.0000 8.1600 8.3200 8.4800 8.6400 8.8000 8.9600 9.1200 9.2800 9.4400

Height, h = 9.2951 8.8577 8.4505 8.0708 7.7160 7.3842 7.0733 6.7817 6.5077 6.2500 6.0073 5.7785 5.5625 5.3584 5.1653 4.9825 4.8092 4.6448 4.4887

(cm)

A= 251.9627 249.9004 248.1215 246.6111 245.3556 244.3424 243.5603 242.9988 242.6483 242.5000 242.5457 242.7780 243.1899 243.7750 244.5273 245.4413 246.5119 247.7342 249.1039

(cm2)

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Width, x (cm) 4.91 4.92 4.93 4.94 4.95 4.96 4.97 4.98 4.99 5 5.01 5.02 5.03 5.04 5.05 5.06 5.07 5.08 5.09

Length, 1.6x (cm) 7.8560 7.8720 7.8880 7.9040 7.9200 7.9360 7.9520 7.9680 7.9840 8.0000 8.0160 8.0320 8.0480 8.0640 8.0800 8.0960 8.1120 8.1280 8.1440

Height, h = 6.4812 6.4549 6.4287 6.4027 6.3769 6.3512 6.3257 6.3003 6.2751 6.2500 6.2251 6.2003 6.1757 6.1512 6.1269 6.1027 6.0786 6.0547 6.0309

(cm)

A= 242.6245 242.6028 242.5830 242.5652 242.5494 242.5356 242.5238 242.5139 242.5060 242.5000 242.4960 242.4939 242.4937 242.4954 242.4991 242.5046 242.5121 242.5214 242.5326

(cm2)

Width,x (cm) 5.021 5.022 5.023 5.024 5.025 5.026 5.027 5.028 5.029

Length, 1.6x (cm) 8.0336 8.0352 8.0368 8.0384 8.0400 8.0416 8.0432 8.0448 8.0464

Height, h = 6.1978 6.1954 6.1929 6.1904 6.1880 6.1855 6.1830 6.1806 6.1781

(cm)

A= 242.4938 242.4937 242.4936 242.4936 242.4935 242.4935 242.4935 242.4936 242.4936

(cm2)

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(iii)

Hence, state the dimensions of the cuboid such that the least amount of packaging material is used. Check your answer using Calculus.

Calculation using differentiation, V = 250 1.6x2h = 250 h = 250/1.6x2 A = 2[1.6x2 + 1.6xh + xh] = 2[1.6x2 + 2.6xh] = 2[1.6x2 +2.6x(250/1.6x2)] = 3.2x2 +812.5/x dA/dh = 6.4x 812.5x-2 0 = 6.4x 812.5x-2 = 6.4x3 812.5 x3 = 812.5/6.4 x = 5.03 1.6x = 8.05 h = 250/1.6(5.03)2 = 6.18 *Length = 5.03cm, Width = 8.05cmand Height = 6.18cm.

(iv)

Verify your answer in (iii) by using Geometers Sketchpad (GSP), or any ICT statistical methods.

2200

f x = 3.2x 2+
2000

812.5 x

1800

1600

1400

1200

1000

800

600

400

200

10

15

20

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(c) Packaged drinks come in different sizes and volumes. Measure the dimensions of at least three different types of packaged drinks. In your opinion, hive reason(s) why manufacturers use these dimensions.

Type of drink

Dimension (Length Width Reason Height) (cm) Milo 5.005.0010.00 Square base provides extra stability. Ribena 4.174.0015.00 Height is more obvious providing an interesting packaging. F&N Seasons 4.005.0012.50 Standard size for easy storage. Chrysanthemum Tea

FURTHER EXPLORATION
Suggest three other shapes for the packaged drinks, that will have the same height as in part 3(b)(ii). Hence, discuss the pro(s) and con(s) of each of the shapes that you have chosen. Your discussion may include: The cost of packaging material. The cost of production and storage.

Discuss briefly the usual materials used to package the drinks. Discuss which material(s) is/are more environmental friendly.

Volume: 250= ()(r) (6.18) r2 = 12.871cm = 3.587cm

2

Total Surface Area :

r2
2

= 2()(3.587) +2()(3.587)(6.18) = 80.875+139.845 = 220.720cm2

Pro - Large volume - Easy to hold 17

Con - Not Stable -Not Attractive

Volume: 1/3 r2h 250= 1/3()(r)2(6.18) r2 = 38.614 r = 6.211cm

Total Surface Area: S = 6.2112+6.182 = 76.769 = 8.76cm Surface area = (6.211)(6.211+8.76) = 292.238cm2

Pro - Stable - Attractive Volume: 1/3Base Areah 250 = 1/3(Base Area)(h) Base A = 250/2.06 = 121.359 x = 121.359/2 = 11.016/2 = 5.508cm

Con - Small Volume - Hard to hold Total Surface Area: Base Area + Triangle surface S = 6.182+5.5082 =8.278 Total area =(11.016)(11.016)+(4)(8.278)(11.016) =486.114

Pro - Stable - Attractive

Con -Small Volume - Hard to hold - Sharp edges and sides

Usual materials used to package drinks Materials used for packaging consist mainly of petrochemical products, usually plastic, and also cartons made of paperboard. Plastic packaging can be massed produced but are difficult to decompose. Thousands of years are required for plastics to break down and in the process, may release poisonous toxic, thus polluting the environment. Therefore, cartons made of paperboard are bio-degradable and more environment friendly.

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REFLECTION
I have gained many valuable lessons throughout the project. This includes gaining knowledge on how to carry out a good project. I realized that the planning stage is the most important part of the project because any mistakes at this stage would jeopardize the whole assignment.

In order for the project to be successful, I collected information from the internet and brochures pertaining to the types of packet drinks available in the market. I studied their shapes; height, width and length. Then, based on my observation, I came up with my own design.

From another aspect, I realized the importance of sharing information with others. With reliable friends, finding and sharing information helped me to complete the project successfully. My friends and I discussed about the project and we shared ideas with one another. This discussion has made me more confident to carry out future projects. Not only that, this experience has enabled me to communicate with others effectively, thus enhancing my communication skills.

Finally, this project has taught me the importance of punctuality and carrying out proper research to avoid plagiarism.

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