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Related Regents Questions

Procedure

Data Collected

3. Add a small amount of the solute to the water and stir with a clean disposable spoon until dissolved.

Sugar starting weight: 239.19.

Ending weight: 203.96

Salt starting weight: 184.98.

Ending weight: 173.12

Epsom starting weight: 178.04.

Ending weight:153.99

Measure 100 mL of distilled water and pour into a clean, empty beaker or jar.

2. Use the kitchen balance to weigh out the amount of the solute to be tested.

50 g Non-iodized table salt (NaCl)

50 g Epsom salts (MgSO4)

250 g Sugar (sucrose, C12H22O11)

Conclusion

Materials

  • Distilled water
  • Metric liquid measuring cup (or graduated cylinder)
  • Three clean glass jars or beakers
  • Non-iodized table salt (NaCl)

  • Epsom salts (MgSO4)
  • Sugar (sucrose, C12 H22 O11)
  • Disposable plastic spoons
  • Thermometer
  • Electronic kitchen balance

After completing our experiment some human errors we identified were..

  • Some water fell out of the beaker as we were stirring it.
  • It was difficult to get an exact measurement for the solutes, so it was possible it was a little over or under.

For future research, if we were to recreate this experiment again perhaps we would complete more trials or have a larger variety of solutes.

What are We Testing?

We are testing how much of a substance can dissolve in water. The three substances we are testing are: Epsom salt, ordinary table salt, and sugar.

Procedure Cont.

Background

4. Repeat this process, always adding a small amount until the solute will no longer dissolve.

5. Weigh the amount of solute remaining to determine how much was added to the solution.

Solubility is the property of a solid, liquid,

or gaseous chemical substance called solute to dissolve in a solid, liquid, or gaseous solvent to form a homogeneous solution of the solute in the solvent.

Saturated Solutions: Measuring Solubility

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