SugarLabReportICS16RUE


 * = **TRIAL 1** ||= Sugar Cube ||= Sugar ||
 * = Room Temp ||= 289 ||= 157 ||
 * = 40c ||= 218 ||= 207 ||
 * = 60c ||= 161 ||= 154 ||
 * = 80c ||= 54 ||= 68 ||
 * = 100c ||= 112 ||= 128 ||




 * **TRIAL 2** || Sugar Cube || Sugar ||
 * Room Temp || 303 || 70 ||
 * 40c || 154 || 122 ||
 * 60c || 121 || 142 ||
 * 80c || 149 || 182 ||
 * 100c || 114 || 132 ||




 * **Average** || Sugar Cube || Sugar ||
 * Room Temp || 296 || 113 ||
 * 40c || 186 || 164 ||
 * 60c || 141 || 148 ||
 * 80c || 101 || 125 ||
 * 100c || 113 || 130 ||

**Dissolving Solutes Lab ** **8-B **


 * Purpose **
 * Determine how surface area and temperature affect the amount of solutes dissolved into the solvent of water.
 * Hypothesis **
 * The sugar will dissolve quicker than the sugar cubes because it is less dense.
 * Materials **
 * Hot Plates
 * Beakers
 * Loose Sugar
 * Sugar Cubes
 * Stopwatch
 * Thermometer
 * Water
 * Room Temp
 * 40C water
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">60C water
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">80C water
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">100C water
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Procedure **
 * 1) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Gather Supplies
 * 2) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Fill 2 beakers with water
 * 3) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Place 2 sugar cubes in one beaker and 2 tsp. of sugar in the other
 * 4) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Time the dissolve time
 * 5) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Heat beakers to 40C water
 * 6) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Place 2 sugar cubes in one beaker and 2 tsp. of sugar in the other
 * 7) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Time the dissolve time
 * 8) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Heat Beakers to 60C water
 * 9) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Place 2 sugar cubes in one beaker and 2 tsp. of sugar in the other
 * 10) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Time the dissolve time
 * 11) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Heat beakers to 80C water
 * 12) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Place 2 sugar cubes in one beaker and 2 tsp. of sugar in the other
 * 13) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Time the dissolve time
 * 14) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Heat beakers to 100C water
 * 15) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Place 2 sugar cubes in one beaker and 2 tsp. of sugar in the other
 * 16) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Time the dissolve time
 * 17) <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Repeat Steps 1-16 for another trial


 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Observations and Data **

The first trial showed that the loose sugar dissolved quick when the water was both hot and warm but dissolved slower than the sugar cube at hot temperatures. The sugar cube began to dissolve quicker as the water temperature increased but it dissolved slower than the loose sugar up until the 60C temperature. This somewhat disproves the hypothesis as the sugar cube dissolved quicker at 80C and 100C.



The second trial almost completely confirmed again what happened in trial 1. One of the only big differences is that the sugar cube dissolved quicker in 60C water than the loose sugar. Other than that, this trial confirmed the trend that the cubes dissolve quicker than loose sugar in hot water while loose sugar dissolved quicker than the cubes in cooler water.



The 2 average line graphs tell us that the trend being shown in the 1st 2 trials were confirmed.


 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Reflection Questions **

>>
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Infer which would actually dissolve faster, a whole sugar cube or loose sugar in ice cold water?
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Loose sugar would dissolve faster in ice cold water. This can be backed up by looking at the trend the averages table (below) and the averages graphs (above) show when you see that the loose sugar tends to dissolve quicker in colder water. This can also be true because it would make sense that the already loose sugar could probably dissolve quicker than the cube, which is more solidified, in the ice cold water. The iced water could probably hold the sugar cube together longer before it dissolves.
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">What factors can you infer speed up the dissolving rate of the solute?
 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">The 2 main factors that affect the dissolving rate of the solute are temperature and volume. This was proven to be true in the experiment because the loose sugar dissolved quicker when the water was cooler (usually 40C or below). The sugar cubes tended to dissolve quicker in hotter water (usually 60C and above). The table below shows the average dissolve rates of both the loose sugar and sugar cubes helps confirm the information stated.


 * **Average** || Sugar Cube || Sugar ||
 * Room Temp || 296 || 113 ||
 * 40c || 186 || 164 ||
 * 60c || 141 || 148 ||
 * 80c || 101 || 125 ||
 * 100c || 113 || 130 ||


 * <span style="font-family: 'Times New Roman','serif'; font-size: 16px;">Conclusion **

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;">In conclusion, the 2 factors that affect the dissolving rate of solutes are heat and volume. Variables that could have also affected it were stirring and how often it was done and the actual amount of water poured in the beaker. Errors that occurred included the spilling of 80C water and the handicap of being down a thermometer after one was burned, which could have affected the temperature measurement and could be considered another variable. Through this lab, the components that affect the dissolving rates and how they affect them were answered.