Working as if they are engineers aiming to analyze and then improve data collection devices for precision agriculture, students determine how accurate temperature sensors are by comparing them to each other. Teams record soil temperature data during a class period while making changes to the samples to mimic real-world crop conditions—such as the addition of water and heat and the removal of the heat. Groups analyze their collected data by finding the mean, median, mode, and standard deviation. Then, the class combines all the team data points in order to compare data collected from numerous devices and analyze the accuracy of their recording devices by finding the standard deviation of temperature readings at each minute. By averaging the standard deviations of each minute’s temperature reading, students determine the accuracy of their temperature sensors. Students present their findings and conclusions, including making recommendations for temperature sensor improvements.

Students collect a large set of data (approximately 60 sets) of individual student’s water use and learn how to use spreadsheets to graph the data and find mean, median, mode, and range. They compared their findings to the national average of water use per person per day and use it to evaluate how much water a municipality would need in the event of a recovery from a water shutdown. This analysis activity introduces students to the concept of central tendencies and how to use spreadsheets to find them.

Students act as food science engineers as they explore and apply their understanding of cooling rate and specific heat capacity by completing two separate, but interconnected, tasks. In Part 1, student groups conduct an experiment to explore the cooling rate of a cup of hot chocolate. They collect and graph data to create a mathematical model that represents the cooling rate, and use an exponential decay regression to determine how long a person should wait to drink the cup of hot chocolate at an optimal temperature. In Part 2, students investigate the specific heat capacity of the hot chocolate. They determine how much energy is needed to heat the hot chocolate to an optimal temperature after it has cooled to room temperature. Two activity-guiding worksheets are included.