maths tables Essay

Method A:
This Method was carried out by first setting up the scale to zero, to ensure accuracy.
Secondly, measuring the weight of the coffee bean, putting the coffee bean inside of the beaker on the scale.
And finally adding coffee beans to the beaker on the scale, until the beaker have 20 coffee beans (every time a coffee bean was added, the weight on the beaker was recorded)

Method B:
This method was carried out by, first by putting a coffee bean inside the beaker on the scale and recording is weight. Secondly, the recorded coffee bean was replaced by another coffee bean and is weight was recorded.
Finally, the same procedure was repeated until 20 coffee bean had their weight recorded.
Measure of the weight of the coffee beans
Apparatus: Beakers, scale, beans (2 different types)
The measure of the weight of the coffee beans was carried out in two different methods, (A and B) with 2 different types of beans (type 1 and type 2).
Method A consisted in taking one coffee bean from the beaker and put in the beaker on the scale, the scale had to be set up to zero before the measure of the coffee bean.
After put in the coffee bean in the beaker, on the scale, the weight of the coffee bean displayed on the scale was recorded.
Next another coffee bean was added to the previous coffee bean and the weight of both coffee displayed on the scale was recorded.
Finally, 18 coffee beans were added to the previous two coffee beans in the beaker, on the scale, and their weight was recorded, without the remove of the previous coffee beans.
In Method B, the weight of the coffee beans was carried out by measuring the weight of a single coffee bean in the scale. After recording the weight of the measured coffee bean, the coffee bean was replaced by a new one. This new, single coffee bean had is displayed weight recorded as well.
This procedure was repeated 18 times, always with the measured coffee bean replaced by a new one.
Both methods (A and B) were applied to both types of coffee bean (type1 and type 2).
The weight of the coffee beans was organized in tables, which are in next page.

Errors

This procedure, the calculation of the mass of coffee beans, is a procedure that consists in weighing of the coffee beans, using a scale with a precision of 0.01 g.
The weighing of a coffee bean is a measurement, like all measurement, they are errors associated within.
Two errors associated with this type of measuring are Systematic errors and Random errors.
Systematic Errors are errors that usually happen due to a wrong calibration of the devise. They are consistently inaccuracies in the same direction, because of that they are difficult to detect and cannot be analyzed statistically.
Random Errors are statistical diverge (in all direction) in the measured or calculated data due to the limitations on the accuracy of the measurement advice. Most of these errors happen because of the impossibility of the experimenter to perform the same measurement in exactly the same way and get the exactly same result or value.
In this procedure, both errors can be found, since the weight of the coffee bean was made through the use of a scale, with a precision of 0.01 g, this systematic error could not be avoided since no scale can measure an exact mass. This error is more expressive in Method A, where the weight of the coffee bean was made, almost all together, with each one of them adding an inaccuracy error, unlike Method B where the coffee beans were weighted one by one, restricting the inaccuracy error to just one coffee bean.
In the two methods the present random error can be explain by the surface where the scale was localized that was not

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