RoughDraftICS17StevB

__ Research Paper __

Adding sugar to water, will it change freezing points and consistency based on different sugar types. Starting at the very beginning, the project started out needing the hypothesis, which is: "If different types of sugars are added, it will change freezing point and consistency. The question to start the project was: "If different sugars are added to water, can I change consistency." The question was directly based off of the hypothesis. The different sugars were time consuming to retrieve but were easy to get once they were found. The different sugars were: brown sugar, granulated sugar, caster sugar, and different brands as well. This is everything needed to succeed.

Safety Precautions

Since the experiment here was not dangerous or harmful to me, the only precaution that was taken here was to never eat/ drink anything made during experiments. Without even knowing, there could be a mixture being made that would be dangerous to the body which could lead to something very unhealthy. Gloves were worn just in case, but nothing went wrong. All the water used in the tests were safely dumped out out side in order to preserve health and drain clogging. Procedure To start, the fist procedure was to gather the information and the science behind it. Looking on different websites, figuring out what was needed to perform the testing. The different sugars were put into set bowls and separated properly. Brown sugar in one bowl, granulated in one bowl, powdered sugar, and sugar substitute (Splenda). Next, water was gathered and put into cups. Each cup was measured at exact amounts. The sugars were poured into the water, one at a time and the cups were labelled with the sugar types. The water was left to freeze in the freezer all night. The freezer is set at roughly 10 degrees. All of the water was put in exactly at the same time and was left freezing for around 8 hours. In the end, the granulated sugar froze and became soft ice, not like soft like a pillow, but soft like melting to the touch. The brown sugar dyed the water brown and left a very hard outer layer, but almost liquid inner layer. Finally, the powdered sugar made the water... completely liquid, the water did not freeze barely at all, the only ice was some left over shards of ice floating atop. Like stated before, all of the ice/ water was dumped out into the grass to prevent anything wrong from happening. The molecules creating a brand new chemical compound including sugar and water made the experiment what it was. The hypothesis was proven correct, adding additives and sugars to water //did// change ice consistency and changed freezing point completely.The experiment was a success! Conclusion In the end, the question was answered and the hypothesis was proven correct. The ice did have a newer consistency than before and the freezing point did change. The tests were recorded and it worked out nicely in the end. The water/ ice was deemed on drinkable of course but was safely taken care of. The final step is to create the poster that is due next week. The work here has gone very well and the science behind this, all links together.