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The project investigates the diffusion of red food coloring molecules in agar gel, focusing on factors affecting diffusivity such as temperature and agar concentration. Experimental results indicate a positive correlation between time and the radius of diffusion, with a calculated diffusion coefficient of 7.4141 x 10^-10 m2/s, which shows a 40.87% error compared to literature values. Recommendations for improving the experiment include maintaining consistent environmental conditions and careful addition of

Author

syhft12

Language

EN