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Solubility Lab Report introduction
Solubility Lab Report introduction
Sugar cube dissolving experiment hypothesis
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In this experiment, we tested how the sugar cubes dissolve from different water temperatures. During the lab we made sure to make accurate and precise measurements, so what we did was do the same exact procedure to every section of the lab.
We started by testing the time it takes for sugar cubes to dissolve in boiling water. We boiled the water to 100℃ and then dropped four sugar cubes in, each cube took exactly 1:03 to dissolve. After testing the boiling water we switched the beakers, which we kept the same size and filled it with room temperature water. We made the room temperature 22℃ and then dropped four new sugar cubes in, this time it took the cubes precisely 4:52 to dissolve, so lastly we tested cold water temperature. Again switching
Hypothesis: The Alka Seltzer will dissolve fastest in hot water and slowest in cold water.
If you put the gummy bear in Vinegar it will not get bigger also if you buy it in the baking soda it will also not get bigger. The water will make the gummy bear get bigger because of the material that it made by the gummy bear.
This experiment will show how the temperature of water will affect how quickly a Alka-Seltzer tablet will dissolve. (Rowland) This experiment seemed appealing to me because it sounded interesting to experiment with chemical reactions. “How does the temperature of water affect how quickly an Alka-Seltzer tablet will dissolve?”
Alka Seltzer Dissolving at Different Temperatures. The variable that I will change will be the temperature of the water. that the Alka Seltzer is put in. For my results I will measure the time taken for the Alka seltzer.
From 1773 to 1775 the Americans felt the weight put to them by the supreme approaches. The mix of the brutal duties and the absence of an American voice in Parliament offered ascend to types of protection which drove thirteen settlements in North America to consolidated to break free from the English Domain, joining to wind up noticeably the Assembled Conditions of America. Before the finish of the Seven Years War there was nearly nothing, assuming any, motivation to trust that one day the American settlements would embrace an unrest with an end goal to make a free country state. As a piece of the realm the provinces were shielded from outside intrusion by the English military. Consequently, the pilgrims paid moderately few assessments and
8. Continue stirring. Record the temperature at which crystals begin to appear in the solution.
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.
We decided to test the temperature of the sprite and mentos to see how high the soda sprouts with the different temperatures. We decided to make that our project because of how it was inexpensive, interesting it was,(and relatively fun doing),and not very time consuming. We were even going to drink all 3 once we were done and explain the taste exquisitely.
Abstract: Marshmallows have more Calories per gram. Marshmallows have .2079 J/g℃ and cheese puffs have 1.08x103 J/g℃. My hypothesis was that marshmallows have more Calories per gram and my results confirmed my hypothesis because there is a .2068 J/g℃ difference.
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.
The purpose of the lab was to show the effect of temperature on the rate of
The sucrose concentration is directly related to the amount of fermentation, the data said the same because CO2 is a kind of byproduct from fermentation and fermentation needs sucrose to create CO2 and more sucrose means more CO2. There was 2 types of data collected in the lab, the depth of the CO2 bubbles and the circumference of the balloon. The depth of CO2 bubbles for 0% (plain water) at 0 minutes, 10 minutes and 20 minutes are 5 millimeters, 7 millimeters, and 7 millimeters respectively. The data is measured because the bubbles have CO2 in them and that is one of the ways to measure the CO2 produced. This is not supposed to be possible because the yeast only produces CO2 when it has glucose. In the 0% there is no sucrose so there should not be any glucose for the yeast to produce CO2. The only reason this happened was because of human error
In a 100ml beaker 30mls of water was placed the temperature of the water was recorded. 1 teaspoon of Ammonium Nitrate was added to the water and stirred until dissolved. The temperature was then recorded again. This was to see the difference between the initial temperature and the final temperature.
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or
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