Measuring Viscosity
Aim - to determine how the mass of Corn flour added to 100ml of water
affects the viscosity (gooeyness) of the final mixture.
Background - Corn flour, when added to water increases its gooeyness
of viscosity. Although this value cannot be actually measured, a
person can determine a rough value of its viscosity by recording how
long an amount of the mixture takes to flow from one receptacle to
another. The longer it takes to flow, the more viscous the mixture.
The solution which is created from mixing cornflour with water is a
gel. The flour forms a suspension in the water. Gels are created by
mixing liquid and solids together to form a jelly-like mixture. A gel
is a semi-solid which can move around, but not as freely as a liquid.
Within a gel, the solid makes a kind of network which traps the liquid
and makes it unable to flow as freely as before.
Hypothesis - I predict that the higher the mass of Corn flour used,
the more viscous the mixture will be because the solution which is
created from mixing cornflour with water is a gel. The flour forms a
suspension in the water. Gels are created by mixing liquid and solids
together to form a jelly-like mixture. A gel is a semi-solid which can
move around, but not as freely as a liquid. Within a gel, the solid
makes a kind of network which traps the liquid and makes it unable to
flow as freely as before.
Variables
Independent Variables
Dependent Variables
Temperature
Temperature of water
Stirring
Size of containers
Angle to pour liquid at
Mass of Corn flour
Viscosity of mixture
Method
1. Pour 100ml of water (at room temp.) into a 140ml beaker
2. Add 15g of Cornflour to this water, and stir 30 times (1 time is
one revolution around the beaker)
3. Have ready a retort stand with clamps and another beaker or
Each subsequent trial will use one gram more. 2.Put baking soda into reaction vessel. 3.Measure 40 mL vinegar. 4.Completely fill 1000 mL graduated cylinder with water.
Mix 50ml of WATER with 15ml (1 tbsp) of SALT in one beaker or cup
this solution we had to weigh out 5g of KHP, which is the amount needed to
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
In my experiment, I will use an overall volume of 50 cm³ of 2moles of
So the experiment will be based upon the movement of water. The first potato chip will be placed in a zero percent solution. I believe that this will increase the mass. I believe this because the zero percent solution has a lower concentration than the cell sap inside the potato. The potato takes on the water through osmosis and the cell pushes out from inside the cell making it swell and become more rigid.
I am going to carry out an experiment to measure the change in mass of
When doing this experiment I was able to see the effect of different concentrations on the rate of osmosis, each was done by measuring the initial mass and length of the potato cylinder and after osmosis, the results were conducted to show that as the sucrose concentration increases the rate of osmosis also increases as I said in my hypothesis thusly making a direct decrease in mass.
The mixture was poured through a weight filter paper and Sucrose washed with a 5ml of dichloromethane. The resulting solid was left in a breaker to dry for one week, to be measured. Left it in the drawer to dry out for a week and weighted it to find the sucrose amount recovered amount.
Investigating The Effect Of Concentration Of Salt Solution On The Mass Of Potato Chips Aim: The aim of this investigation is to see whether the amount of salt solution affects the mass of the potato chip Hypothesis: In the solution below, water will diffuse from the dilute solution into the concentrated solution through the process of osmosis. Therefore the dilute solution level will fall and the concentrated level will rise Line Callout 2: Disapproved (is unable to go through the semi permeable membrane O Line Callout 2: Approved (is able to go through the semi permeable membrane P Salt solution Water [IMAGE] When a substance such as salt dissolves in water, the substance's molecules stick with some of the water molecules, so the concentration of the water molecules decreases. When the water molecules are the same concentration on both sides of a semi permeable membrane and salt is dissolved into one of them, osmosis will occur as shown in the diagram below.
3.) Divide your 30g of white substance into the 4 test tubes evenly. You should put 7.5g into each test tube along with the water.
Determining the Concentration of the Cell Sap in Potato Storage Tissue Aim: To determine the concentration of the cell sap in potato storage tissue. By using Osmosis, determine what the sugar concentration of cell sap is. Prediction I predict that the potato segment in the distilled water will definitely gain in weight because the solution outside it has a much higher concentration of water then in the cell sap meaning Osmosis will occur and the potato segment take in water. I predict that 0.2M sugar solution will also gain weight because it still has quite a high concentration of water outside the potato. The potato in the 0.4M solution will gain weight but the potato in the 0.6M and 0.8M solutions will lose weight.
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
the mass of the potato cylinder as well as the length as the mass can
The Effect of Salt Solution Concentration On The Mass Of Potatoes Introduction = == == == ==