5. Conclusion

5.  Conclusions
5.1  Summary of findings
In conclusion, when the coffee is exposed to higher wind speed, the temperature of the coffee will cool faster due to wind chill factor. With slower wind speed, the coffee will cool slower. This concludes our hypothesis, and shows that our hypothesis is proved to be true.

5.2 Practical Applications
As coffee is widely known across the world, with major companies such as Starbucks and Coffee Bean being one of the main distributors in our country today, we believe that there is a major number of people who drink coffee. Also, in the context of our modern world, most places now such as cafes, offices and places for leisure, are air-conditioned. Since our experiment was done in an air-conditioned lab of temperature, 26ºC, we replicated the scenario of someone sitting in a cafe or an office. Thus, our experiment can be applied practically by choosing the preferred temperature of coffee and letting it cool down by using the amount of time linked to the temperature of coffee. This can also prevent many unwanted incidents from happening. In recent news, a Florida man sued the well-known fast-food chain, McDonald's Corporation, claiming that he suffered serious burns from spillage of hot coffee that he bought from McDonald’s. (Kibret Markos, 2013). Our experiment may help restaurants and shops selling hot coffee to reduce this kind of accidents from happening, which may cause serious injuries and even lead to death. Our experiment can provide staff or customers detailed information on how coffee cools at certain temperature, so that they could have a rough idea on when to drink coffee without any troubles.

5.3  Areas for further study
Although our experiment took place in a colder environment than the normal surrounding temperature of 31ºC, there are places which are not air-conditioned and people still consume hot beverages there. So, we can conduct experiments measuring the rate of cooling of coffee in a warmer environment, so as to find out whether there is a difference in the rate of cooling. Thus, we will be able to know how long it takes for a cup of coffee to cool down to the preferred temperature.
On the contrary, the experiment can also be conducted in colder surrounding temperatures. For example, cups of the same type used in our experiment can be placed into a refrigerator or freezer, if an environment of a similar condition cannot be found. Instead of hot water, lukewarm water should be used. So, instead of an experiment of finding the rate of cooling to room temperature, this alternative finds the rate of cooling from room temperature to below room temperature. To graph the data, the same method from our experiment can be used.

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