We are going to study swiss cheese.isn't going to do it. You need to give details, like
We are going to study swiss cheese using a ruler and magnifier to investigate the holes and slice thickness. We will taste the flavor and weigh samples to measure density compared to cheddar chesse.This is much better. Now we can read what the whole idea is.
For example, there is zero-setting error. On a ruler, the scale lines have some visible width. For absolute consistency you must always measure from the same side of the scale line. Let this vary and you can introduce a fraction of a millimeter error. Another possibility: if you are trying to measure the diameter of something that is circular, you must get the ruler precisely across the diameter. An error in placing the ruler will result in a measured value that is too small.
The reason for not using the term "Human Error" is simply that it doesn't say anything. It means that you really don't understand what the errors really are.
We measured the size of all the holes we could locate and tabulated the sizes. We found the average size to be about 1 cm. We next tasted the swiss and a piece of cheddar. They are not the same. We weighed a cube 4 cm on a side and recorded its density. It is not as dense as a 4 cm cube of cheddar cheese.
This recounting of what you did is, ahem, not going to cut the cheese. We know what you did already. The instructor wrote the lab book! Write down what you learned about cheese.
We learned that swiss and cheddar have very different flavors. That must come from different processes used to make them. The holes did not vary in size as much as I thought they did. The holes must result when the cheese ferments and releases gas, which makes bubbles. The bubbles make the cheese less dense than cheddar, so you get less cheese in a given volume, or, a pound of swiss is bigger than a pound of cheddar.
Not quite so cheesy (sorry) as the simple description of procedures.
This shows some insights into the properties of the cheese.
If you have any other suggestions for things to include here, please tell me.