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Science Fair

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Karen Salinas

on 31 March 2014

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Transcript of Science Fair

Science Fair 2014
Dissolving Sugar at Different Heats.
Team Members
Karen Salinas

Andrea Balderas

Andres Mireles

Alan Govea

Andres Rdz
With this experiment we are going to be able to explain, on the molecular level, why increasing temperature increases the rate of dissolving. We dissolved sugar and salt with hot water and cold water and we found out that hot water dissolves much more sugar and salt than the cold water. The reason the hot water dissolves more is because it has faster moving molecules which are spread further apart than the molecules in the cold water.

Will hot water dissolve more sugar than cold water?
We think hot water will dissolve sugar faster than cold water.

1.One cup of cold water

2.One cup of hot water

3.Two glasses

4.Two teaspoons of sugar

5.Two spoons

6. Two spoons of salt

1.  Make sure the glasses have an equal amount of water.
2. Put a sugar into the cold water and stir with the spoon until the sugar disappears.
3. Repeat this process until the sugar stops dissolving, you are at this point when sugar starts to gather on the bottom of the glass rather than dissolving.
4. Repeat the same process for the hot water, compare the sugar that has been dissolved in each liquid, which dissolved more?
5. Repeat once again the same process with salt.

The results indicate that this hypothesis should be accepted. We have observed sugar and salt in hot water and in cold water.

Hot water
Cold water
It was dissolved in 45 seconds
It was dissolved in 1minute/13 seconds
We found out that hot water dissolves much more sugar than the cold water. This is because hot substances expand, so there is more space between the molecules in the hot water than in the cold water. Therefore, there is more room for the sugar molecules to fit within the water molecules.
Salt was dissolved faster in hot water rather than in cold water. This is because it breaks up into charged particles called ions. Adding any heat energy to an entropy system will increase entropy.

Properties of Sugar?
The primary properties of sugar are: it is sweet, has a rough texture, and it dissolves in liquids, taste. These properties can be classified into four: the sensory, physical, microbial and chemical. These properties of sugar make it an important ingredient of pharmaceutical and sugar based products.
Properties of Salt?
Physical properties of salt include is white or gray color and its ability to dissolve very easily in water. On eon slats chemical properties is that its ions are tightly bonded to each other.
Hot and cold water?
When you heat some cool water, it expands. (When you slightly warm some ice-cold water, it contracts a little.) So hot water takes up more space than cold water. The amount of space something takes up is called volume. If you were to have 2 cups of water, one of hot water and one of cold water with equal volumes, the cold water would have more molecules.
Hot and cold water are made of the same type of molecules. Each molecule has one oxygen and two hydrogen atoms. The difference between them is the speed of the molecules jiggling around.

It was dissolved in 1min/12 seconds
It was dissolved in 1 minute /16 seconds
Our hypothesis was correct; we concluded that cold water isn’t able to dissolve as much sugar as the hot water, but why? Another name for the liquids inside the cups is a 'solution', when this solution can no longer dissolve sugar it becomes a 'saturated solution', this means that sugar starts forming on the bottom of the cup.
The reason the hot water dissolves more is because it has faster moving molecules which are spread further apart than the molecules in the cold water. With bigger gaps between the molecules in the hot water, more sugar molecules can fit in between.
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