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concentration of sucrose
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Speeding Up the Dissolving Process 1.Planning Problem: What speeds up the dissolving process? Hypothesis: I think these factors will affect the dissolving process: vTemperature at which the reaction is carried out. v Particle size of the solute. v Stirring of the solution. However in my investigation, I am investigating temperature and the particle size of the solute. Prediction From using my scientific knowledge and understanding, if the particle size of the solute is smaller, the particles can easily diffuse with the solvent's particles and fill in the spaces between them. In addition, the surface area is also increased if the particle size of the solute is smaller, giving a greater area for the particles of the solvent to collide with, so the solute can dissolve quickly. If the temperature is high, more kinetic energy is given to the particles, therefore the particles would move faster, mix in with the particles of the solvent, and will easily dissolve in it. Variables inc. Different experiments with different strategies: Experiment 1: Investigating the rate of dissolving in various temperatures. Control Variable: 1. The solute is the same: sucrose;C12H22O6(sugar) 2. The solvent is the same: water; H2O 3. The mass of sugar is the same: 0.5 g 4. The size of the sugar particles is the same: granulated sugar. 5. The same quantity of water used: 25ml. 6. No stirring or movement for the particles. Independent Variable The temperatures are going to differ; this experiment is going to be split up for the various temperatures, therefore each boiling tube has water with different temperatures. In addition, a water bath is going to be used to get a high temperature. Dependent Variable Measuring the time, it takes to dissolve the sugar in the water, in minutes. Experiment 2: Investigating the rate of dissolving with different sizes of sugar particles: Control Variable: 1. The solute is the same: sucrose;C12H22O6(sugar) 2.
CL-, as the ions of H+ and OH- react to form H2O. These spectator ions
Investigating the Effects of Varying Sugar Concentration on the Amount of Osmotic Activity Between the Solution and Potato Tubes
We will tmeasure and put the right amount of sugar concentration into each cup of water, 40% 30% 20% 10 % and
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
...r 15minutes. I would keep the method the same as I did doing this investigation but try a salt solution instead of sucrose as it would be easier to make different concentrations by having a certain amount of salt per 100cm³ of distilled water.
Random errors reflect a low precision through high scatter. Increasing the sample size of the number of tablets used will produce more data that can be graphed, and from which a more reliable and representative line of best fit could be produced, ultimately minimising random errors. Additionally, increasing the number of trials for each number of reacting Alka Seltzer tablets would minimise random errors by helping to produce a more precise average change in mass. Modifying the method can also help minimise the effect of random errors, by obtaining more reliable results. For example, instead of cutting the Alka Seltzer tablets in half, whole Alka Seltzer tablets could have been used, and the amount of reacting HCl could have been increased to account for the increase in the number of tablets used for each ample. In doing this, the mass of the reacting Alka Seltzer tablets will be more consistent for each trial, and the state of subdivision of the tablets could be truly kept
Investigating the Solubility of Table Salt in Distilled Water at Different Temperatures The aim of this essay is to explain and discuss the drug cannabis and its effects in relation to biochemical, behavioural and psychological factors. The introduction will outline a brief history relating to the drug and include both the medicinal and recreational purposes of its use. The main discussion will explain how the drug chemistry affects the nervous system emphasising what neurotransmitter is effected and also what behavioural and psychological implications this has on the user.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions. They are as followed, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons 12 Hydrogens 6 Oxygen to produce 2 pyruvates plus 2 ATP then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1; their table had 15 mL Glucose, 10 mL RO water, and 10 mL of yeast which then they placed in an incubator at 37 degrees Celsius. We each then measured our own table’s fermentation flasks every 15 mins for an hour to compare to Table #1’s controlled numbers. At
The main problem being investigated in this experiment is the different rates the color on a skittle dissolves when sugar is added to water. The experiment was to determine which amounts of sugar would affect the rate at which the color on a skittle dissolves. According to Little Bins for Little Hands, skittles are supposed to be able to dissolve in water (Littlebins, 2016). I did not know water could help the skittles dissolve faster, and I thought the sugar I added would help them dissolve at a faster rate. This experiment really caught my eye because I was personally really intrigued as to how the amount of sugar would affect how fast the color on a skittle would dissolve. I’ve never heard of anyone doing this experiment so I wanted to test it for myself to see what kind of results I would get. Whenever the skittle was dropped into the water it would sizzle, and the process of dissolving would occur. My hypothesis was “If the amount of sugar is increased, then the rate it takes for the color on a skittle to dissolve will decrease.” The experiment was all around very fun, however the results I collected were not what I was anticipating.
Dissolution is the process of a solute dissolving in a solvent. There are three steps to the dissolution process. The first step is the solute particles to break apart. The second step is for the solute ions to enter the liquid. The third and last step is for the solvent molecules to surround the solute ions.
I blended on high to make the potatoes more liquid-like. I grabbed the cheesecloth and placed on the top of the blender. I poured the potato extract on the container and labeled it. I found out that I have to make 1% sugar solution so I grabbed the sugar and measured into 5 grams on the scale. I added 5 grams of sugar on 250 ml graduated cylinder and poured the water into the cylinder. I mixed the sugar with water and poured it into the saucepan. I refilled the water into the graduated cylinder and poured into the saucepan. I turned on the heat of the stove and saw the sugar dissolved. I poured into a container and labeled 1% sugar solution. I repeated the same thing with 1% salt solution by using 1 gram of salt and filled the water into graduated cylinder by 100 ml. I answered question three. In the first experiment, I grabbed four transfer pipets and used it to put solutions into the test tubes by 3ml. I labeled it and placed into the plastic cups so it can stand upright. I grabbed each test tube and poured 2 ml of catalase solution into it. I also tapped and swirled to measure the bubbles by using the ruler. I wrote the numbers into the lab report. In the second experiment, I labeled the room
First, we got a potato, and we used a cork borer to cut narrow eight rods from the middle of one potato that it is about 50-77 mm long. Then, we cut the ends of the rods square and placed them on a paper towel to dry for about 5 minutes from the water that we rinse it in. Then, we got a 4 Petri dishes and started to label the top and bottom as the follows: 0.0 M (distilled water), 0.15 M sucrose, 0.35 M sucrose, 0.50 M sucrose. And we filled them with the appropriate solution. Then, we used a ruler to measure each rod and placed 2 into each Petri dish so we could measure them again at the end of the experiment. The potato rods were immersed in the solution for an hour, then we removed them, blot dry and measured them
Does the concentration sucrose solutions affect the length and diameter of potato strips after being soaked in each solution for 19 hours to indicate whether the solution is isotonic, hypotonic or hypertonic to the tissue of potato strips when the temperature of the surrounding is kept constant at 27˚c?
It was stated in the hypothesis that, “If cucumber slices are placed in water, ten percent sugar solution, and twenty percent water solution, then the cucumber in water will be isotonic (have the same measurement), the cucumber in the ten percent sugar water will become hypertonic (have smaller measurement), and the cucumber in the twenty percent sugar solution will be very hypertonic (even smaller). This is because of the process of osmosis and how things travel on the concentration gradient.” To test the hypothesis, three cucumbers were placed in three different solutions after being tested for their volume and mass. One solution held only water, another had 10% sugar, and the last had 20% sugar. After letting the cucumbers soak in each solution, their volume and mass was tested again. As shown in the table, the solution with only water had made the cucumber hypotonic. The volume was increased .16 and the mass increased .36g. In the 10% and 20% sugar solutions, the cucumber became hypertonic. The volume and mass of each cucumber had decreased. In the 10% solution, the volume went down by .16 and the mass went down .47g. In the 20% sugar solution, the volume decreased by .10 and the mass by .9g. The data collected from the lab proved our hypothesis was correct. One way to improve this lab would be to make sure the cucumbers were all the exact same size. This would make the data more accurate and easier to
Our task was to investigate what the optimum ratio of solute to solvent that will produce the maximum cooling/heating effect?