Sleep Is The Body s Way Of Cleansing - 1556 Words

Sleep is essential; every living things needs sleep. Sleep is the body s way of cleansing itself; without it our bodies could not function. Sleep has multiple health benefits effecting every aspect of our lives; sleep is so essential for the body that humans spend 1/3 of their lives asleep. Humans have been fascinated with sleep throughout history; several early scientist like Aristotle in 350 CE who formed a hypothesis that sleep was a form of physical renewal (Borel, 2014). Humans know little about sleep and see it as a inconvenience, we take sleep for granted and the repercussion of not getting enough sleep is not healthy. Sleep deprivation impacts ones overall health by contributing to multiple primary biological functions. Every†¦show more content†¦During the light sleep stage the eyes stop moving completely and the heart rate and breathing rate decrease causing body temperatures to drop. During this stage the brain starts sending out k-complexes, which help by blockin g out outside noises and are essential to entering the next stage (Borel, 2014). During deep sleep the brain produces oscillating electrical signals, these help the bodies muscles relax causing blood pressure to drop (Stickgold, 2015). Deep sleep is the stage in which the body goes through the most physical restorative phrase (Borel, 2014). During deep sleep tissue growth and repairing occurs, and the brain release growth hormones that helps develop muscles (Whats Happens, 2015). During deep sleep the body is in its most vulnerable state while the brain retains memories from throughout the day. Without sleep our brains could not process information and clear space for new memories (Stanley, 2015). The changes in the brain as it ages are associated with decrease in deep sleep, this creates a problem for the brain because it becomes harder to retain memory (Borel, 2014). Sleep is essential to many of the bodies biological functions, Dr. James Maas says the knowledge about sleep, just like knowledge about nutrition and exercise, is essential to your life, for happiness, productivity, and general health ( Maas, James). They re multiple health benefits that the body endure while asleep that are essential

What Was The Political Structure Of The Mayans From 600 Ce

AP World History 1st Semester Exam Study Guide What was the political structure of the Mayans from 600 CE to 900 CE? The political structure of the Mayans was split up into two city states with a governing body overseeing each of them, never under one ruler. How does Confucian philosophy attempt to create social harmony? His philosophies said that the goal of an emperor is to bring peace to the people, the philosophies also promoted fairness and loyalty among the state. Where was the eventual destination of the largest share of African slaves? The largest share of African slaves were sent to Brazil during the Atlantic Slave trade. Be able to describe the East African trading centers PRIOR to the arrival of the Portuguese. The trading centers had a large Islamic population along with native Africans, and were thriving, before the arrival of the Portuguese. Feudalism refers to? A social structure prevalent in Western Europe, in which landlords held power over large estates that serfs or laborers worked on. The landlords in return provided protection of the people working on the land. Be able to find comparisons between the political systems in Western Europe and China from 1000 – 1300 CE. A major comparison among the two regions was that in Western Europe multiple monarchies were being developed, whereas China maintained a single empire, throughout this time period. Be able to describe characteristics of hunting and gathering. Was there widespread specialization ofShow MoreRelatedAncient And Culture : Guatemala, Mayan Time Period1491 Words   |  6 PagesTikal Temple Country/Culture: Guatemala, Mayan Time Period: Early Classic to Late Classic - 300-850 CE. Temple Type: Mayan Civilization Description: Tikal is the ruins of an ancient city found in a rainforest in Guatemala. Cultural Context: The name Guatemala, signifying place that is known for timberlands, was gotten from one of the Mayan vernaculars talked by the indigenous individuals at the season of the Spanish triumph in 1523. It is utilized today by pariahs, and additionally by most subjectsRead MoreHow The Environment Impacted The Political Structure Of One Pre Columbian Society2426 Words   |  10 PagesSummer Period 1 Key Concept 1 Identify and briefly explain how the environment impacted the political structure of ONE pre-Columbian Society: Although the Mayans are often thought of as one entire civilization, the Mayans were never united as a single empire. The Mayans lived in separate political states that coexisted with trade and political alliances. Squash, corn, fish and beans are just examples of what trade occurred throughout the empire. In order to grow and produce these crops for trade theyRead MoreEssay on Change Analysis Chart Postclassical (600-1450 C.E.)8730 Words   |  35 Pages* Change Analysis Chart Postclassical (600-1450 C.E.) | Basic Features at Beginning of period | Key Continuities | Key Changes | Basic Features at End of Period | Reasons for Change or Continuities | Global Trade What other trading systems existed at the beginning of the period? The Indian Ocean system is a continuity, not a change.What about the gold-salt trade? Dont you mean the Pax  Mongolica? | * Trade was very international. * Silk roads linked Eurasia, and goods traded hands manyRead MoreThe Birth of Civilization18947 Words   |  76 Pages1 The Birth of Civilization Mohenjo-Daro Figure. Scholars believe this limestone statue from about 2500 B.C.E. depicts a king or a priest from Mohenjo-Daro in the Indus valley in present-day Pakistan. Does this figure seem to emphasize the features of a particular person or the attributes of a particular role? Hear the Audio for Chapter 1 at www.myhistorylab.com CRAIMC01_xxxii-031hr2.qxp 2/17/11 3:22 PM Page xxxii EARLY HUMANS AND THEIR CULTURE page 1 WHY IS â€Å"culture† considered a defining

Creativity for Problem Solving through Osbon Method- myassignmenthelp

Question: Discuss about theCreativity for Problem Solving through Osbon Parnes Method. Answer: Insight into ocean waste Oceans can be considered as an important natural resource for the aquatic animals for example fungi, fish, platypus, whales and others. The ocean water is their abode. Along with this, ocean is also a means of important means of transport in terms. Evidence suggest that ocean routes were used by the businesspersons for the purpose of trade. Studies also suggest that oceans were also used for providing a thrilling experience to the passengers on vacation through boats, ships (Nationalgeographic.com 2017). With the advancement of civilization and science, the oceans have degraded in its quality. This is because of the wastes, which are dumped in the lands surrounding the oceans. The wastes dumped by the people on the roads get drained away with the winds to the rivers, oceans and ponds. The scraps from the boats make the ocean water dirty and polluted. Tsunamis transfer the wastes from the lands to the oceans. Effect of ocean waste Rubbish or the wastes make the ocean water polluted, which snatches the habitat of the aquatic animals. These wastes consist of many harmful chemicals, which if consumed, leads to the death of the animals. Along with this, oil spillage from the industrial chemicals is also considered as a waste, which degrades the freshness of the ocean water (Nationalgeographic.com 2017). Oceans are also a source of income for many fisherman, living near the oceans. Due to the wastes, they lose their occupation. Many of the times, the effect of the wastes is also seen in the form of diseases, to which the fisherman and their family fall prey. The cure of these diseases is not available easily, which results in their death. Negligence towards the wastes is a common thing, which pollutes the surrounding environment of the oceans. Keeping the carcass of the dead animals, corals, fungi as it is for a long time generates the risk of many infectious diseases. One of the major concerns is the plastics, which are non-biodegradable. This aggravates the complexities of the harmful diseases in case of the animals, plants as well as humans. According to a study, till now 5.25 trillion wastes have been collected from the oceans (Nationalgeographic.com 2017). The count is still not over. Most of these wastes are plastic, which has horrific consequences for the seabirds, marine animals and people. Theoretical perspective to the ocean waste In view of the intense loss and damage of the people and the sea animals, solutions needs to be achieved for ensuring the wellbeing of the environment as a whole. Taking into consideration, Osborn Parnes model of problem solving method would be effective in achieving positive outcomes. Creativity is an important element of this model. The model is the outcome of conglomeration of several theorists, planning to make the persons more creative in exercising the process of problem solving (Cybulski et al. 2015). There are various versions and processes of solving the problems through Osborn Parnes model. Divergent and convergent are the versions specified in this problem solving process. Finding many ideas through the speculation of the ocean areas and the wastes can be correlated with the divergent aspect. Experimenting with the gathered ideas would help the scientists to narrow down the area and reach the conclusion. Maintenance of consistency is crucial in this direction for the achievement of appropriate solutions for mitigating the generation of the ocean waste (Wood and Bilsborow 2015). Figure 1: Steps of Osborn Parnes problem solving model Mess finding is the first stage of Osborn Parnes model. Searching the mess gathered in the ocean areas would bring to the forefront the wastes, which are disposable and which are not. This experimentation would enable the personnel to undertake decisions regarding the appropriateness, effectiveness and feasibility of the solid waste management in the oceans. Assessment of the financial condition would be assistance in terms of finding data for the proper application of this method (Basadur, Gelade and Basadur 2014). For this, the scientists can take into consideration the previous research carried out by the researchers regarding mitigation of the wastes in the oceans. Referring to the previous research enhances the knowledge of the scientists regarding mitigation of the wastes generated in the oceans and the nearby areas. This step is important in terms of delving deep into the problem. Getting better access to the problem of the ocean wastes is a direct assistance in terms of think ing about the solutions, which seem relevant. Delving deep into the problems would help the people to get ideas for clearing the oceans and the surrounding areas. Countering this, relevancy of the applied solution would be reflected from evaluation of applied solution (Lancaster et al. 2017). For example, meeting could be organized with the government officials and Ministry of environment regarding the effectiveness of solid waste management for reducing the waste generation in the oceans. Confirmation and approval from the board panel is the penultimate step of this model. This step validates the process of problem solving for reducing the wastes generated in and around the oceans. Critical insight into Osborn Parnes model Finding is the common activity of this problem solving method. Evaluation of the undertaken solid waste management process would make the scientists aware of its effectiveness. Consistent evaluations would broaden the perspective of the scientists (Sousa et al. 2014). This would help the scientists to apply alternative solutions for clearing the wastes in the ocean and the surrounding areas. It might be the case that the scientists might find some other way out for this purpose. Herein social media is appropriate means for solving the problem in a modernized way. Scanning the wastes in the ocean and the surrounding areas can be an effective example in this case. Uploading the pictures of the wastes in the social networking sites and asking suggestions from the public can also be an effective and creative way of getting rid of the ocean waste. Asking the people to provide suggestions can be an effective means in terms of the strengthening the relationship between the government and th e people (Bae and Lee 2016). If this bondage is strengthened, then many effective solutions can come out regarding the preservation of the ecological diversity. References and Bibliography Bae, J.H. and Lee, H., 2016, December. Design and Implementation of the Mobile Learning App for Creative Problem Solving Activities. InInternational Conference on Computer Science and its Applications(pp. 786-792). Springer Singapore. Basadur, M., Gelade, G. and Basadur, T., 2014. Creative problem-solving process styles, cognitive work demands, and organizational adaptability.The Journal of Applied Behavioral Science,50(1), pp.80-115. Cybulski, J.L., Keller, S., Nguyen, L. and Saundage, D., 2015. Creative problem solving in digital space using visual analytics.Computers in Human Behavior,42, pp.20-35. Lancaster, C., Lenz, A.S., Brasfield, M.W., Bailey-Smith, L.A. and Dempsey, M.C., 2017. Evaluation of a School Counselor-Led Creativity Intervention Group: An Opportunity for School Counselor Leadership and Advocacy.Journal of Counselor Leadership and Advocacy,4(1), pp.16-27. Nationalgeographic.com (2017). Ocean plastic sea trash science marine debris. Available at: https://news.nationalgeographic.com/news/2015/01/150109-oceans-plastic-sea-trash-science-marine-debris/ [Accessed on 14th November 2017] Sisk, D.A., 2014. Optimizing creativity.Gifted Education International,30(2), pp.148-159. Sousa, F.C., Monteiro, I.P., Walton, A.P. and Pissarra, J., 2014. Adapting creative problem solving to an organizational context: A study of its effectiveness with a student population.Creativity and Innovation Management,23(2), pp.111-120. Wood, D. and Bilsborow, C., 2015. I am not a Person with a Creative Mind': Facilitating Creativity in the Undergraduate Curriculum Through a Design-Based Research Approach.Leading Issues in elearning,2, p.79.

Spaghetti Hydration Lab Report Sample

Spaghetti Hydration Lab Report Paper Altering the Time in Which Spaghetti is Hydrated in Boiling Water and Observing the Mass Increase Introduction Mass is defined as a body with a particular amount of matter contained within it. The mass off particular object is always stationary, but due to the gravitational pull on different surfaces, the weight of an object may change. In this investigation, I will be discussing and observing the mass increase of raw spaghetti when spaghetti is hydrated in boiling water. In each trial, the mass Of the spaghetti will be weighed initially and after being boiled. During each trial. E duration in Which the spaghetti is cooked Will change, and due to the change of time. We will be able to observe the changes of mass of the spaghetti. Aim To determine the mass increase in percentage in which raw spaghetti is re. Hydrated in boiling water for different intervals of time. Hypothesis It is predicted that the mass of the spaghetti will increase when it is cooked for a longer period of time in the boiling water. This is because as the dehydrated spaghetti gets cooked, the spaghetti will absorb the boiling water making the spaghetti increasing in mass. It is believed that when the water is boiled and the paginate is being cooked, the mass of the spaghetti will increase because tooth starch and gluten, When the spaghetti is boiled, it turns into a jelly form. The starches will dissolve the water when being cooked and the glutens/proteins becomes a soft semi-solid l, In relation to the evidence, believe that the first interval will have a percentage increase of close to 100%, because as soon as the spaghetti gets cooked, the grains have to get used to the environment, involving rapid change. However, feel that as the time increase progresses, the ending percentage compared to the initial mass will not be more than 200% because once the spaghetti has adapted to the boiling water environment, it will probably take long for the spaghettis grains to continue changing in state, meaning the mass wont rapidly increase like in the first interval. This concludes that the spaghetti Will absorb more and more water if it is kept cooking for a longer period of time. Therefore, if the spaghetti is cooked for a longer period of time, the absorbing rate would work more efficiently. We will write a custom essay sample on Spaghetti Hydration Lab Report specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Spaghetti Hydration Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Spaghetti Hydration Lab Report specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Variables Independent Variable (IV): The time in which the spaghetti is heated in the boiling water (minutes). Dependent Variable (DVD): The percentage mass increase of the paginate (Change in mass in different trials). Fixed Variables (IV): Ensuring that the amount of spaghetti used in each test remains constant. Doing this will ensure that the fixed equivalent of the spaghetti remains the same throughout, as it will be able to avoid any miscalculations with the results. This will be controlled through a balancing scale as initially in each test, the Ensuring that the temperature tot spaghetti will be weighed too specific mass. He boiling water remains constant, so if we keep the temperature of the boiling water the same throughout the experiment, the mass change will not be affected ND the results will be able to be clear and reliable We will know when the water temperature is measured up to TOXIC with the thermometer. * Ensuring that the specific type of spaghetti is used constant ly, because it the type of spaghetti is changed in each experiment, the recorded mass may be different due to the starch levels Of the particular type Of spaghetti. TO ensure this, the spaghetti in each trial will come from one particular source at all times. Procedure Apparatus Material Quantity and Features What it is used for I Sieve I standard plastic sieve Which is able to drain water I Draining the water if the spaghetti after being boiled Flat cooking stove | 1 flat stove, with enough gas for all trials To heat the boiling water in the pot for cooking the spaghetti I Metal boiling pot 1 pot, big enough to contain around 1 liter of water For boiling the water in, and for cooking the spaghetti Stopwatch 1 standard stopwatch For timing the duration in which the spaghetti is in the water Thermometer 1 standard thermometer that can withstand Measuring the temperature of the boiling water before the spaghetti gets boiled I Electronic Scale | 1 standard balancing scales For weighing the paginate initially and after the particular trials Oven mitt 2 standard oven mitts For pouring the boiling water/spaghetti into the sieve I Spaghetti 1 packet, around SC-70 grams, thin spaghetti I used for cooking and measuring the mass changes Diagram Met hod I) Prepare all the materials as indicated in the apparatus table above. 2) Gather the ingredients and draw a table for the results. The table should have the IV on the left column, and the DVD on the right column(s). 3) Gather the spaghetti, and weigh out 5 grams of spaghetti. Place the spaghetti after being weighed on a desk. 4) Pour around I liter Of sink water into the metal boiling tot and place it on the flat cooking stove. 5) Turn on the stove, and set the heating name on. Wait for the water in the boiling pot to Start bubbling at a temperature of 1000. 6) Once the boiling water reaches a temperature of around COS, place the 5 grams of spaghetti into the boiling water for 2 exact minutes. 7) Once the spaghetti as been boiled for 2 minutes, let one person use the oven mitt to pour the boiling water and spaghetti into the sieve to drain the water. ) Cool the spaghetti off using cold water, Place the spaghetti on the balancing electric scale on a napkin. 9) Record the mass number of the paginate on the results table, 10) Repeat steps 2-8 but instead of boiling the spaghetti tort 2 minutes, boil it for 4, 6, 8 and 10 minutes. 11) Repeat steps 2-9 for a total of three trials. By the end of the experiment, there should be S different sets tot data with 3 trials tort each time recorded. Results Raw Data Table #1: Raw Quantitative Data Showing the Recorded Mass of the spaghetti after being cooked (C, 2, 4, 6, 8, ICC minutes) Time in which spaghetti is being cooked (minutes) I Mass of Spaghetti after cooked (grams) | 0 5. 01 4 13. 71 6110. 5 | 8 12. 101 143 Prom this graph, we can see that as the spaghetti is cooked for longer and anger periods of time, more starch dissolves into the water which indicates that the mass Of the spaghetti increases gradually. From 0-2 minutes, we can see that the mass of the spaghetti almost doubles in percentage, however after that the mass increases by small amounts. This means that if the spaghetti is cooked for a little amount of time, the mass will increase dramatically in comparison to the initial mass, but as the time increases in which the spaghetti is co oked for, the mass increases at a slow and steady pace. Table #2: Qualitative data indicating the Observations made throughout the experiment (O, 2, 4, 6, 8, 10 minutes) Time in which spaghetti is cooked (minutes) I Observations and Errors I O Spaghetti is very thin and hard. It is extremely brittle and weighs a very small amount. The color is a dark yellow and it is very long in length, but short in width. | 2 | After being cooked for a short 2 minutes, the spaghetti is almost double the weight of the initial mass. The color is a little lighter, but still pretty dark. The spaghetti has obtained moisture, and has become rubbery. No errors, 4 | After being cooked for an extra 2 minutes, the spaghetti has appeared to have increased in mass by a small portion. The color of the paginate is a pale yellow and the actual spaghetti has become thicker and moister. No errors. 6 After the spaghetti had been cooked for 6 minutes, it has appeared to be somewhat pale yellow in color Now the spaghetti has absorbed even more water and stickier and has a larger width. No errors. 8 The spaghetti is now even thicker and the color has become lighter gradually. The stick y feeling is still there and the mass has increased by around 2 grams. When performing the experiment, a little bit Of spaghetti fell down the sink when draining the water by mistake which may have caused a minor but inaccurate result. 01 The spaghetti has now obtained a light-pale yellow color and it has become thicker in width. The weight has increased by almost 3 times the initial mass of the spaghetti and the spaghetti is very moist in comparison to the initial features. No errors. I After looking at this table, we can say that as the cooking time gradually increases, the spaghetti features develop more and more. The spaghetti color becomes lighter through the process, the mass steadily increases and the spaghetti becomes gains moisture. As there were limited committed errors, I can say that my results gathered here follow a particular tatter that keeps on going on. Mass tot Spaghetti After Stockades tot Spaghetti Before Cooked = % of mass increase from initial mass to final mass, e. G. 9. 15. 0 increase of mass. Calculations Formula used to calculate mass increase of the spaghetti: Time Interval 2- Time Interval 1 = % of mass increase between intervals of time. E. G. 82- mass difference between interval I and interval 2. Ormolu Used to calculate mass increase between each time interval: Table Final table showing the percentage mass increase from before the spaghetti was cooked to after and percentage increase of mass between time intervals (2, 4, 6, 8, 10 minu tes) Time in which spaghetti is being cooked (minutes) Percentage mass increase of the spaghetti from before to after being cooked I Percentage mass increase Of the spaghetti between time intervals 2 182 1 82 | 41941121 61110 1161 8 1148 138 1 101 186 138 1 From the graph above, we can observe and indicate the percentage increases and the time intervals. Firstly, we can observe that the percentage increase from the initial mass to the final mass for each time increases higher and higher, By the end of the 10 minute test, we can see that the spaghetti percentage mass increase is almost 200% higher than the initial mass. In addition, we can observe that the time intervals percentages increase gradually as the spaghetti is cooked for longer periods of time. Graph percentage mass increase of the spaghetti from before to after being cooked (2, 4, 6, 8, 10 minutes) 10 Graph #2: Percentage mass increase of the spaghetti between time intervals (2, 4, 6, 8, 10 minutes) Discussion Conclusion In conclusion, firstly can observe from my results that as spaghetti is cooked in boiling water for long periods of time, the mass will increase gradually. From my results, the biggest percentage increase in which when the mass increased the highest was in the interval between O and 2 minutes. This is because as the spaghetti is cooked for even a little amount of time, the mass will increase because the starches and proteins would have to get used to a different environment, which in this case, causes a rapid change which causes the spaghetti to go through a change of state, as it converts to a jelly form, In addition, could see trot my results that as the time was added in terms of cooking, the mass increased in small amounts. This concludes that the process of an increase of mass doesnt instantly occur, and it takes time tort the spaghetti to actually gain develop its mass once it has started to cook, We can finalize that as spaghetti is cooked in boiling water for longer periods of time, the percentage mass will increase, This means that as the starches of the spaghetti are agglutinated for a longer period of time, they converts from a solid, crystalline form to a liquid, soluble form. It can be declared that as the starches gelatin, the liquid basically thickens, The starch grains absorb the liquids and the spaghetti anis its mass in result to this because the grains swell up to 30 times their original sizes; This indicates that the spaghetti mass increase as it is cooked for longer periods of time. Furthermore, as spaghetti is a carbohydrate it also contains proteins. As the spaghetti is cooked in the boiling Beater, the proteins coagulated which means that the proteins convert to a thickened semi solid state Which is heavier than the initial liquid State. All Of these components contribute to why the results occurred and why the mass kept on steadily increasing. In relation between the independent variable, and the dependent arable can see very clear relationship regarding the 2 variable after performing this test. I am able to presume that as the time in which the spaghetti is being cooked increases, so does the mass of the spaghetti after being cooked. This means that as the independent variable increases, the dependent variable will always increase in response. Can additionally state that the results support my hypothesis and the reasons given were effectively shown during the experiment. Firstly, Gang claim that my hypothesis is supported by my results as the mass was always increasing as the spaghetti was being cooked for different periods of time. Also, I can see that as I described why thought my prediction would be correct with a reason involving starches and proteins, I can observe and finalize that the mass of spaghetti will regularly increase if the cooking duration is longer, Finally, in connection with my percentage, believe that my percentage predictions were nearly spot on, and again the results given were pretty much the same as the outcome which presented itself. Evaluation Reliability of the Procedure In terms of the reliability of my procedure, feel that the measuring instruments made the procedure quiet reliable but it still cannot be fully trusted ND used on a regular basis. I believe that the instruments and apparatus we were using in the procedure were used well in the description and the method was easy to follow. Also, the method could be reliable because the number of readings that wanted to use in the method was fair to get consistent results. Validity of the Procedure For the validity of the procedure and method, I believe that my procedure that wrote up for the experiment was valid. Live that it was valid because the method was successful as what wrote up clearly showed what was wished to be measured and it was easily follow able. Also, it was valid as it showed the instruments wanted to use to gather my results and the conditions of my procedure for my experiment involved fair testing, and keeping the fixed variables controlled at a constant amount. Reliability of results In terms of my results, can observe that my results are not fully reliable and are obviously not very precise. Believe that my results can be reliable to a very small extent, as my results followed a distinct pattern and were proven correct by sources such as the internet. However, feel that they are not very reliable because as we only had 80 minutes, felt that the time intervals were too long, which resulted in only one set of results. This means that my results could have been inconsistent, and if I had performed 3 full trials, I believe that I couldve obtained a clear average result that could be fully reliable. Validity of results Although my results were not reliable because not enough results were presented, however I feel that my results presented can be considered as valid. This is because the instruments and apparatus I decided to use were appropriate for measuring my final results that were presented. Also, made sure everything that labeled as a fixed variable was kept unchanged. For example, I kept the spaghetti mass initially constant by measuring the mass to 5 grams at all times With the balancing scale. This made sure that my results were valid. Precision involving the data I believe that my results were quite precise. Although my results only involved time for 1 trial. I can still say that my results were precise as they followed a distinct pattern and as I also asked my peers for their results for comparison, and can clearly state that my results were almost the identical to my peers results thus proving the fact that my results were precise in comparison and all the exults presented were very similar. Accuracy involving the data In addition, in terms of accuracy from the data that was presented, again feel that my results were accurate, This was because my results followed a straight trend. Also, after research about the growth tot mass when spaghetti is cooked and how the starches and proteins combine in the mass gain, I can state that my results were not perfectly correct because there are no correct results, but can say that the results are similar to my peers results and my results support information produced from the internet. Weaknesses and how they affected my results Although I can state that my results that were presented ever successful and my observations followed a particular pattern, I can definitely say that there avgas at least 1 or 2 weaknesses or errors that were committed during the process of the experiment. Firstly, I believe in the process of the experiment, my partner and I dropped a little spaghetti which may have affected the results somehow in the test for 8 minutes Of duration. Also, when I performed my experiment, I feel that the preparation for the cooking was not prepared very well and maybe 5-10 minutes were wasted as we did not prepare our plan Of action very well and it as considered a weakness. Improvements As there were some weaknesses and errors that occurred in the process of the investigation, I believe that there are some features and objectives that I can perform in a future lab report to make the process referred, therefore resulting in accurate and reliable results. Firstly, I believe that when we handle our materials and when we are to end a particular trial, we should always be prepared before the time would end so we will not be in a rush, and therefore not spilling any ingredients in similarity to what occurred in this particular experiment. In addition, I also believe that another improvement could he planning the action being taken and writing the method and task tot plan before the experiment in a future investigation, so no time would be lost and there will be time for the maximum amount of trials possible to gather a range of results. Further Investigation When speak about further investigation, I am giving out my ideas that could be linked for future experiments linked to this particular one.