In this activity, we provide photographs of the steeping process for a fruit tea steeped in hot water. Students build a differential equation model for the steeping process and do parameter estimation using the color of our tea as a way to measure relative concentration of the tea oils in solution. Students then build a differential equation model for the dissolution of a sugar cube in the tea and use data to estimate parameters. Finally, students use Newton's law of cooling to estimate the temperature of our tea after it has steeped for a certain amount of time and after the sugar has been completely dissolved.
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