The Effects of Pectins on the Copper Ion Concentrations in Water

Overview

This investigation sought to determine the influence of pectins on the copper ion concentration in a copper sulfate solution, focusing on how pectins affect the copper concentration when allowed to soak in that solution for a specific duration. The copper concentration, in parts per million (ppm), was measured using copper testing strips. It was hypothesized that the longer the pectins were exposed to a copper sulfate solution, the more the copper concentration would be reduced. The average copper concentration of the pectins over time between the six trials in the Control, 30 Minutes, 1 Hour, and 3 Hour groups was approximately 1.0, 0.4, 0.3, and 0.2 ppm, respectively. A One-Way Single-factor ANOVA test was run, resulting in a P-critical value that rounded to 0, less than the alpha value of 0.05, implying a significant difference in at least one of the groups of the experiment because the null hypothesis was rejected. A Two- Sample T-Test Assuming Unequal Variances was conducted, followed by a Bonferroni-Significance test to ensure no false positives and determine which groups had significance. All comparisons resulted in a P- critical two-tailed value less than the Bonferroni-Adjustment value of 8.33E−3. Therefore there was significance between Control and 30 -Minute groups (P-Critical:1.22E−11), Control and 1-Hour groups (P- critical:3.48E-12), Control and 3-Hour groups (P-critical: 3.56E−12), 30-Minutes and 1-Hour groups (P- critical: 1.08E−11), 30-Minutes and 3-Hour groups (P-critical: 2.10E−11), and 1-Hour and 3-Hour groups (P-critical: 2.70E−7). As a result, the hypothesis that the pectins would be able to reduce the copper concentration of the solution was therefore supported.

Competition history

• JSHS 2024 Category not listed

Resources

• National JSHS abstract book ↗

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