Group 22 tested how the pH level of 300ml samples of Chinese bottled soft drinks changed as the temperature increased from 5°C to 100°C. They hypothesized that raising the temperature would lower the pH. The independent variables were temperature and drink type, the dependent variable was pH, and the controlled variables were volume, storage, and date of production. The group recorded temperature and pH data for Coke, water, and Pepsi trials and analyzed the results. They discussed observations, areas for improvement, and concluded their experiment.