It can be seen from the graph that the actual data (orange) tends to be slightly lower than the temperature projected by the original data. I believe that this could

and 35.4 degrees. I then used two results from the data to create a pair of two variable equations where As can be seen in the above figure, the graph shows an exponential curve, between the values of temperature of the coffee and the time in minutes.As can be depicted through the above tables, the results as collected did not vary so much; and the overall data set remained fairly the same. Nevertheless, I averaged out each data set for each specific time slot between the three trials using the formula: is directly proportional to the difference between the temperature of the soup T(t) and the ambient temperature Tc . The graph thus holds a negative correlation, so logically it would mean that the power of the function must be negative.

Due to the temperature of the room being 24℃, the entire graph was translated up the y axis by a degree of 24, and thus there was a translation constant:

The final equation produced seems to produce a graph that matches the original data, but it can be seen with the results that the rate of cooling in the first 50 seconds of cooling is underpredicted. verifyErrors }}{{ message }}{{ /verifyErrors }}{{ I can safely revise that 1.41 hours will be the proper time before my coffee is undrinkable. As precise as this value is however, it only represents how long I can leave my coffee out in a room with 24℃ temperature. A second investigation would be interesting to see if an equation could be produced that takes into account the surface area of the cooling body and the changing ambient temperature.