Procedure
Put 300 grams of ice each into 4 different 1000mL beakers. Add 0 grams of salt into the first beaker. Add 30 grams of salt into the second beaker. Add 60 grams of salt into the third beaker. Add 90 grams of salt into the fourth beaker. Put a thermometer with starting temperature of 21°C into each beaker. Record the temperature every minute for 10 minutes. Repeat the trial 5 times.
Results
For all 5 trials with 300 grams of ice and 0 grams of ice, the lowest temperature is 0°C. For all trials with 300 grams of ice and 30 grams, 60 grams, or 90 grams of salt, the temperature dropped below 0°C within 10 minutes. The lowest recorded temperature was -14°C with 300 grams of ice and 90 grams of salt after 10 minutes. Putting a ziploc bag containing half and half into a solution containing 300 grams of ice and 90
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The solutions with ice and salt were all able to drop to a temperature below 0°C within 10 minutes, while the ice solution never dropped below 0°C across all 5 trials. This indicate that salt is the variable that contributed to the decrease in temperature since the initial temperature of the thermometer, the amount of ice, and the room temperature, were all held constant.
Ice melts quickly when salt is added because salt decreases the melting point of ice. At room temperature the salt and ice solution will melt very quickly, since the room temperature is well above its freezing point. As the ice is melting, it is taking heat or energy from the surrounding because melting is an endothermic reaction. As heat get removed from the surrounding to melt the ice, the solution and the surrounding will get colder. This is what causes the temperature of salt and ice solution to be lower than 0°C.
Material list
1. Timer
2. Half and Half
3. Vanilla Extract
4. 1000mL Beaker
5.
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
An Investigation Into How the Thickness of Insulation Affects the Time a Drink Takes to Cool Down
The researcher conducting this experiment is trying to find out which salt- Epsom, table salt, and sea salt- will increase the boiling point of water the most. Sodium chloride is believed to increase the boiling point of water because when salt is suspended into the water, the sodium and chlorine ions leave the “salt crystals” and mix with the water molecules. (“Why does salt… raise boiling point of water?”, 2009).
Planning Firstly here is a list of equipment I used. Boiling tubes Weighing scales Knife Paper towels 100% solution 0% solution (distilled water) measuring beakers potato chips Cork borer. We planned to start our experiment by doing some preliminary work. We planned to set up our experiment in the following way.
To determine this, multiple tests were conducted to compare how the addition of sodium chloride in varying amounts effects the freezing point of water. To have a control in the experiment and to also test the accuracy of the temperature probe, the freezing point of deionized water was first determined. A 50 mL beaker was used to measure out 10mL of deionized water. This water was then emptied into a 6 inch graduated cylinder and set aside. A Vernier temperature probe was attached to the computer with GoLink! interface. A computer program, LoggerPro, was used to monitor the data from the temperature probe. Once the computer was set and ready to go, a 400 mL beaker was filled to the top with crushed ice. 5.0 grams of rock salt was sprinkled over the top of the ice. The rock salt lowers the temperature of the ice, allowing for quicker freezing of the samples in the graduated cylinders. The 6-inch test tube containing the 10 mL of deionized water was then placed into the “ice bath” in the 400 mL beaker. The temperature probe was then inserted into the 6 inch gradated cylinder. LoggerPro began collecting temperature data points every 10 seconds. These data points were displayed on a graph, where lab members watched for indications of freezing. These indicators include plateaus and sudden spike increases in the temperature, and visual
A hot plate is acquired and plugged in and if left to warm up. Fill two beakers with 0.075kg of water and record the temperature using a thermometer and record it. Place one of the beakers onto the hot plate and drop one of the metal objects in. Wait for the water to boil and wait two minutes. Take the object out of the water and drop it into the other beaker. Take the temperature of the beaker and record the rise in temperature.
Plan 1. Collect 4 different sized beakers 2. Boil some water in the kettle 3. Pour 50ml into each beaker 4. After 1 minute check temperature 5.
In a Styrofoam cup, record the temperature of the 200 ml of cold water. This is 200 g of water, as the density of water is 1 g/ml.
Repeat using the SAME metal sample, but instead with the colder water. Do not record the temperature of the cold water in the calorimeter until immediately before adding the heated metal.
Then, repeat steps 7-11 another 4 times but with the room temperature water. For the room temperature water just leave it in the room but try not to change the room’s temperature. 15. Try to put all your recorded data into a table for organization 16. Repeat the entire experiment for more reliable data.
In a 250ml beaker place 100mls of water, measure the temperature of the water and record this initial temperature onto a table. Set the timer and add one teaspoon of Ammonium Nitrate to the water, stir this continuously until the Ammonium Nitrate has dissolved. After 1 minute measure the temperature and record it, do this for a further 2 minutes (3 minutes in total). Repeat this process for a total of 10 teaspoons.
Salt lowers the freezing point of water. The lowering of the freezing point of water, is called the freezing point depression. Salt gets in between the ice’s molecules and disturbs them, so the ice’s molecules start to break apart and melt. (Grannan) Water molecules consist of two
Methodology: A plastic cup was filled half way with crushed ice and mixed with four spoonfuls of 5 mL of sodium chloride. A thermometer was quickly placed inside the cup to take the temperature and the
For seven years Fahrenheit worked on an alcohol thermometer scale, based on three points. He chose the freezing point of a certain salt-water mixture for zero, he used the freezing point of water for 32 degrees and body temperature was 96 degrees.
Every kind of liquid basically has a freezing point, they just vary in temperature. Water for instance, has a freezing point of 0℃ or 32℉. If you add a solute to water though, the solute molecules disrupt the formation of the crystals. In freezing point depression, when you put a solvent in a solution it lowers its freezing point. For instance, if you put an X amount of salt in water and an X amount of sugar in the same amount of water, they both will have a lower freezing point compared to pure water. The salt, however, will have a lower freezing point than the sugar because the salt has more to particles to disrupt the crystals forming in weight than sugar does in weight.