Sugar Saturation Lab Report

Saturation is the point that a solvent can no longer dissolve anymore of the solute. The saturation point depends on the temperature of the liquid as well as the substance being dissolved.

The aim of this dissolving practical report was to ascertain how much whote sugar can be dissolved into 100mL of water at various temperatures.

The hypothesis is that the solvent (water), will dissolve approximately 45 grams of sugar at a temperature od 50ºC and that the results will form a pattern- that as the temperature ascends, the amount of sugar that is abled to be dissolved in the solvent will increase.

Materials and Apparatus-

- Beaker

- Hot plate

- Thermometer

- Sugar

- Water

- Spatula

- Scale

- Plastic dish

Method-

1. Before conducting the experiment,

I have also noticed that as more sugar is added to the water, when it is having difficulties dissolving the solute, the solute sinks to the bottom like sediment. Meanwhile when it is able to dissolve the solute it picks up a white tint that eventually gets more solid as more of the solute is added.

The practical results relate well to the theory as sugar dissolves at a faster rate in hot water, than cold this is because when when water is heated the molecules gain energy and the more energy it has the faster is moves. Because they move faster the make contact with the sugar more, causing it to ix in faster than normal.

Because of the increased motion in the particles allowing it to break down into smaller pieces which the solvent can dissolve.

The hypothesis which stated- that the results will form a pattern- that as the temperature ascends, the amount of sugar that is abled to be dissolved in the solvent will increase, was supported by the results as the trend line highlights the increase of the sugar dissolved. Scientific research proves that hotter the water the more amount the of the solute is able to be dissolved. This is provenin the experiment results where water at 0ºC was only able to dissolved 5 grams of sugar into it whereas further into the experiment water at 100ºC was able to dissolve 103 grams of

This was done to make the experiment as a fair test because the same person would read do all of them the same way as it wouldn’t be fair if the first person adds 5 grams every time and the second adds 7 grams.

Some errors that have affected the validity of our method are the sugar could have pilt while mixing the mixture with the spatula, the thermometer could have been read wrong, the weight of the sugar could have no been fully dissolved before adding more which could make the next amount of sugar more than usual and the weight might have been rounded instead of getting it on exactly 50.0 grams.

An improvement that could be given to this practical is that Instead of just leaving it at the amount of grams of sugar dissolved, how long it takes for the sugar to dissolve in the different temperatures could be added and discussed about how the time varies and any trends that are noticeable in the results. This could be improved because the results could then be compared and the scientific theory could be explored in more