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Stevens Page 1 __ Changing Freezing Points with Sugar __ December 4th, 2016 Brian Stevens December 8th, 2016 Science 8B Mr. Joshua Paczynski file:///C:/Users/lab/Downloads/STEM_Guidelines%20(1).pdf _______________________________________________________________________________________________________________________________________________________________ Stevens Page 2 Abstract Will adding sugar to water change consistency of the liquid form and the ice form? Adding the right, amount, brand, consistency, and type of sugars is essential. Ice cream factories around the world use this process everyday, adding the sugar to water, and freezing it to get the perfect ice cream feeling. This experiment determined what sugars to use to make the best ice cream. The materials needed were: a jug of water, brown sugar, granulated sugar, caster sugar, and different brands as well. To put in the right amount, measuring cups were needed in order to put the perfect amount of sugar in. Freeze the water over night. The next day, they were taken out of the freezer and tested for freezing point and consistency. After the tests, the hypothesis was approved. The different sugars completely changed the way the water froze and the way the ice felt. The sugar molecules dissolved into the water molecules making a completely new chemical compound. Ice cream makers across this business could honestly change the way ice cream is made based on the sugars used. The question was answered and the hypothesis was proven correct.

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