Statistical Analysis of Turkey Cooking

Step 2 Calibration

Whenever you take measurements, your instruments should be calibrated (if applicable). The probe of the TEMPRITE thermometer was submerged in ice water. Phase change (freezing/melting point) for water occurs at 32 degrees F. Therefore, the ice water should be approximately 32 degrees F.

5 Measurements were taken. Crushed ice was poured into a cup and then filled with water. Between each measurement, the water was poured off, the ice was topped off and the water refilled.

1: 32.4
2: 33.6
3: 31.5
4: 32.0
5: 32.2

Mean: 32.4 degrees F
Standard Deviation: 0.777
r squared: .13

For the purposes of the analysis, it is assumed that the instrument is accurate. Deviation from 32 degrees F can be attributed to minerals and other "imperfections" in the water in addition to human error etc. Horrible r squared value can be attributed to very low sample size (an ideal r square value is 1 or very very close to 1).

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Normally, I would have also tested on boiling water. Unfortunately, my stove and oven at home is out of commission (and on thanksgiving too :( ). For some reason it won't hold oven temperature and will be replaced the Saturday after thanksgiving...

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Below is a graph with the calibration data - if the r squared value was close to 1, the pink regression line would be very close to horizontal (zero slope).