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Dissolving Sugar

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Chemistry Coursework Matthew Wainhouse Dissolving Sugar Aim: I am investigating whether the saturation point of sucrose changes with the temperature of the solvent (water). Plan: We will be testing to see whether the saturation point, the point where no more solute can be dissolved into the solvent, changes with the solutes temperature. For the solvent we will use water and sucrose (sugar) for the solute. We shall heat tap water in a kettle and add cold water until we reach the desired temperature to add the solute. 15ml of water will be used to dissolve the sucrose into. Before we add the sucrose, we will measure out 25g of it using the digital scales, then a spatula will be used to add the sucrose to the water in a chronicle flask. After every 5 spatula full of sucrose we shall stir the water. We will do the experiment at 20?c, 30?c, 40?c, 50?c, 60 ?c, 70?c and 80?c. ...read more.


This is how an ionic structure dissolves in water. However, sucrose is a molecular compound. So assuming the same will happen when you dissolve a molecular structure into the water then as temperature increases the more sucrose will dissolve into the water. I shall have to find out ounce my results have been collected. Results: Temperature (?c) Amount of sucrose before test (g) Amount of sucrose after test (g) Mount of sucrose dissolved (g) Average (g) 20 20 15.1 4.9 4.445 20 16.01 3.99 30 20 13.64 6.36 6.08 20 14.2 5.8 40 20 12.72 7.28 6.93 20 13.42 6.58 50 20 12.3 7.7 8.75 20 10.2 9.8 60 20 10.96 9.04 9.275 20 10.49 9.51 70 20 9.33 10.7 10.35 20 10 10 80 20 6.79 13.21 13.515 20 6.18 13.82 In places there is a large difference between each set of results. However you can see from the average table that there is a strong positive correlation between the temperature and the amount of sucrose that scan be dissolved. ...read more.


In general, my results proved that there was a direct relationship between temperature and the amount of sucrose that can be dissolved. However, for both sets of results, in places are large differences between the amount of dissolved sucrose. This may have occurred due to falls in temperature; this is because it was difficult to maintain a constant temperature (particularly higher temperatures) with limited facilities. I think I could have been more precise when stirring the solution with trying to keep the speed constant. My results could have been more accurate if we could have kept the temperature constant by using a water bath as this would keep the temperature on the outside of the chronicle flask the same temperature as the internal solution. I think the evidence based upon my graph and results table are sufficient enough to support my conclusion and prove my prediction, although I think that another set of results would confirm the anomalous results and difference between results. I would like to complete further investigations to find out whether temperature is directly proportionate to all simple molecular compounds and if not why not? ...read more.

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