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