Josh Tolbert, Monticello High School, Monticello, AR
Mentor: Whitney Maggard
Project Title: Relative thermal conductive and dissipative properties of commonly available soy products to distilled water
Since Arkansas is a major producer of soybeans and soy products, it was questioned whether soy products could be better than water for water cooling in some fashion. The goal of this experiment was to compare the relative thermal conductive and dissipative properties of soy products to distilled water by placing the tested products in heated water and measuring them periodically as they heated and cooled when removed. Soy oil, two types of soy sauce, and soy milk were compared to distilled water. It was found that all the products were nearly identical in thermal conduction and dissipation for all practical purposes. Soy sauce was found to be superior in absorption of heat. Soy oil was found to be superior in dissipation of heat.