Do Certain Colors Of M'Ms Absorb Heat More Quickly Than Others

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Do Certain Colors Of M'Ms Absorb Heat More Quickly Than Others

Do certain colors of M'Ms absorb heat more quickly than others?






What did we do?

My Hypothesis

I believe that the darkest color, brown, is going to absorb more heat and will also melt first. The last color to melt will be yellow since it is the brightest color.

Through this experiment, I will show whether or not certain colors of M'Ms absorb heat more quickly than others, and thus melt more quickly when heated in the microwave.

In the controlled experiment, after 30 seconds the yellow M'M started to crack, while the brown M'M only cracked a little on the bottom. After 60 seconds, the yellow and brown M'Ms were still melting while the red, blue, green, and orange remained unchanged. After 90 seconds, the yellow and orange M'Ms had two cracks. The red, green, and blue candies each had two cracks while the brown M'M only had one crack. After 120 seconds, the orange and yellow M'Ms each had three cracks, while the green and brown each had two. The blue M'M had two cracks while the red M'M remained unchanged. After 150 seconds, the orange, yellow, green and blue M'Ms all had three cracks each. The brown M'Ms had four cracks while the red M'Ms remained unchanged. After 180 seconds, green and blue M'Ms each had four cracks. Orange and yellow remained steady at three cracks, red remained steady at one, while brown had the most cracks at five.In the manipulative experiment, the variable used was time. At 30 seconds in the microwave, the orange, blue, and brown M'Ms each had one crack, while red had two, and green and orange remained at zero. At 90 seconds, the orange, brown, and red M'Ms had three cracks and had begun to melt. Yellow and blue each had two cracks, but had not begun to melt. Green had one large crack and was melting as well. At 180 seconds, orange, blue, and brown each had three cracks and one M'M in each group had melted. In the green group, one and a half M'Ms had melted. In the yellow group, one M'M had completely melted, while chocolate in the other two candies had melted out of the shell. In the red group, two M'Ms were melted. After 300 seconds, half of the orange M'Ms had melted. One green and blue M'M had completely melted. In the yellow group, two M'M were left with just a shell, while the third was melted completely. All three of the brown M'Ms had begun to melt. After 450 seconds, only shells were left in the orange group. One and a half green M'Ms were melted. All of the yellow M'Ms had melted. Only one blue M'M was melted. One red M'M had completely melted, while one and a half shells remained of the other two red candies. Finally, brown had only two shells left, while all the chocolate had completely melted.In conclusion, my hypothesis was incorrect. While the brown M'Ms did melt quickly, the yellow M'Ms actually melted a bit faster. The red M'Ms melted the most slowly in both experiments. We can conclude then that the color of M'Ms does not affect how quickly they melt when exposed to heat.

Step 1: I got my paper plate and traced the jar lid in the center of the plate.Step 2: I took the M'Ms out of the package and arranged 3 M'Ms in the 6 colors and glued them on the plate. I had 18 M'Ms in all on my plate in a circle.Step 3: While my M'M's were drying on the plate, I created a chart to monitor my progress. One column for the color of the M'M, another column for the number of cracks, and then another column for the time. Time intervals are 0, 30, 60, 90, 120, 150, and 180 seconds.Step 4: After the M'M's had dried, I put the plate into the microwave for 30 seconds. After 30 second, I took the plate out and observed the cracks in the M'M's. I recorded my results.Step 5: I repeated step 4 every 30 seconds until my time reached 180 seconds. I recorded every 30 seconds on my chart, to determine how many cracks were in each candy.Step 6: After, I recorded my data from the first experiment, I manipulated the time, and started the experiment again. Following the same steps as the previous experiment. The time intervals were 30, 90, 180,300, and 480 seconds.


What happened ' Why?

GlueM'M'sPaper PlatesJar LidPenMicrowave

3. P.2.3: Summarize changes that occur to the observable properties of material when different degrees of heat are applied to them,such as melting ice or ice cream,boiling water or an egg, or freezing water.

Heat is when molecules of any kind of atoms get more energy in them than they had before, they move faster. There are 3 kinds of heat. 1. Conduction:Transfer of heat between two substances that are in direct contact with each other.2.Raditation: Electromagnetic waves that travel through space. 3.Convention:Up and down movement of gases and liquids caused by heat transfer.

My chart

By: Amanda Scoggins


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