Scribd
Upload
40 views2 pages

G7 Lab Act.

The purpose of the document was to determine the effects of heat and stirring on the rate at which sugar dissolves in water. It describes experiments comparing the dissolution rates of sugar in room temperature water with and without stirring, and in room temperature versus hot water. The results showed that stirring increased the dissolution rate while hot water further increased the rate compared to room temperature water without stirring, making hot water with stirring the fastest way to dissolve sugar.

Uploaded by

grcbalisbis
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
40 views2 pages

G7 Lab Act.

The purpose of the document was to determine the effects of heat and stirring on the rate at which sugar dissolves in water. It describes experiments comparing the dissolution rates of sugar in room temperature water with and without stirring, and in room temperature versus hot water. The results showed that stirring increased the dissolution rate while hot water further increased the rate compared to room temperature water without stirring, making hot water with stirring the fastest way to dissolve sugar.

Uploaded by

grcbalisbis
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

NAME: _____________________________________________________ GRADE & SECTION: _______________

RATES OF DISSOLVING
I. Purpose
The purpose of this activity is to determine the effects of heat and stirring on the rate of a solute (sugar) being dissolved
by a solvent (water).
Hypothesis:
__________________________________________________________________________________________________
__________________________________________________________________________________________________
II. Materials:
2 beakers, 250 mL
1 stirring rod or spoon
300 mL water (room temperature)
100 mL water (hot)
Sugar
1 stopwatch

III. Procedure:
PART 1: Effect of stirring on rate of dissolving
1. Gather supplies.
2. Pour 100 mL of room temperature water in each beaker.
3. Place one tablespoon of sugar each beaker.
4. Start the time on stopwatch.
5. Stir the water in only one beaker with the spoon or stirring rod. Leave the water in the second beaker untouched.
6. Record the time it takes for the sugar to dissolve in each beaker.
7. Pour out water and sugar in sink. Rinse beakers clean and return with them to your lab station.
PART 2: Effect of water temperature of rate of dissolving
8. Pour 100ml of room temperature water in one beaker.
9. Pour 100ml of hot water carefully into second beaker.
10. Place one sugar cube in each beaker.
11. Start time on the stopwatch.
12. Record the time it takes for the sugar to dissolve in each beaker.
13. Pour out water and sugar in the sink and rinse the beakers clean.
14. Clean up lab station and return supplies to their original place.
PART 3-DATA: Record the units you use in the table
a. Diagram- Draw, Label and color both set ups here.

b. Data table
BEAKER TIME

Beaker 1:
Room temp. water and stirred
Beaker 2:
Room temp. water and not stirred
Difference

Beaker 1:
Hot water
Beaker 2:
Room tem.water
Difference

c. Graph
Make a graph showing the four data points above. Don’t forget a Title and axis labels!

d. Analysis
Answer in complete sentences and use the data from the table as evidence!

1. What effect did the stirring have on the dissolving rate of the sugar cube?

2. What effect did hot water have on the dissolving rate of sugar cube?

3. What is the fastest way to dissolve a sugar cube in 100ml of water?

PART 4: CONCLUSION.
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________

You might also like