Physics Project Report
Newtons Law of Cooling
Index
1. Introduction
2. Aim
3. Apparatus Required
4. Principle/Theory
5. Diagram
6. Observation Table
7. Result
8. Advantages and Disadvantages
9. Applications
10. Precautions
11. Sources of Error
Aim
To compare the cooling rates of different liquids (such as water, oil, and
milk) and analyze how their thermal properties affect the rate of
cooling, verifying Newton’s Law of Cooling.
Apparatus Required
Identical beakers (at least three)
Different liquids (water, vegetable oil, milk, saltwater, glycerin)
Thermometers
Stopwatch
Room thermometer
Heating source (stove or kettle)
Insulating setup (optional, to reduce external heat loss)
Principle/Theory
Newton’s Law of Cooling states that the rate at which a body loses
heat is proportional to the temperature difference between the body
and its surroundings. The mathematical representation is
where:
T is the temperature of the liquid,
Tambient is the surrounding temperature,
K is the cooling constant,
ⅆT
is the rate of change of temperature.
dt
Different liquids have different specific heat capacities, densities, and
thermal conductivities, which affect their rate of cooling.
Procedure
Select Liquids: Choose the liquids to be tested, such as water,
vegetable oil, and milk.
Measure Volumes: Pour equal volumes of each liquid into
identical beakers.
Heat Liquids: Using a heating source, heat each beaker
containing the liquids to a uniform temperature, approximately
80°C.
Monitor Temperature: Use thermometers to ensure each liquid
reaches the desired temperature.
Record Initial Temperature: Once the liquids reach the target
temperature, remove them from the heat source.
Start Timing: Begin timing immediately using a stopwatch.
Measure Temperature at Intervals: At regular intervals (e.g.,
every 2 minutes), record the temperature of each liquid.
Stir Gently: If applicable, stir the liquids gently to ensure
uniform temperature distribution.
Diagram
Observation Table
Time Water Temperature Oil Temperature Milk Temperature
(minutes) (°C) (°C) (°C)
0 80 80 80
2 75 72 73
4 70 65 68
6 65 58 63
8 61 52 59
10 58 48 55
12 55 45 52
15 51 42 48
Result
Water retains heat longer than oil due to its higher specific heat
capacity.
Oil cools faster because it has a lower specific heat capacity and
higher thermal conductivity.
Milk, containing fats and proteins, cools at a rate between water
and oil.
The temperature difference follows an exponential decay pattern,
confirming Newton’s Law of Cooling.
Advantages and Disadvantages
Advantages:
Simple experimental setup.
Provides clear insight into the cooling behaviors of
different liquids.
Disadvantages:
Environmental factors like airflow may affect results.
Requires precise temperature measurements for accuracy.
Applications
Food Industry: Understanding cooling rates helps in food
storage and preservation.
Automotive Industry: Engine coolant selection is based on
thermal efficiency.
Pharmaceutical Industry: Proper cooling is essential in
medicine storage.
Meteorology: Studying cooling rates assists in weather
predictions.
Precautions
Use identical beakers to ensure uniform heat loss.
Start measuring temperature immediately after heating.
Avoid external airflow interference (e.g., fans or AC).
Handle hot liquids carefully to prevent burns.
Sources of Error
Heat loss due to conduction through the beaker.
Inaccurate thermometer readings.
Variation in initial heating temperature.
Air currents affecting cooling rates.
This experiment successfully verifies Newton’s Law of Cooling and
highlights the differences in cooling behavior of various liquids
based on their thermal properties.
Bibliography
The information provided in the project about Newtons Law of
Cooling has been obtained from three major sources
scienceexperiments98.weebly.com
testbook.com
en.wikipedia.org/wiki/Newton%27s_law_of_cooling
Thank You
