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Determine the effect that temperature has on the rate of diffusion of food coloring in water.

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Introduction

Purpose The purpose of this lab was to determine the effect that temperature has on the rate of diffusion of food coloring in water. Problem What effect does temperature have on the rate of diffusion of food coloring in water? Hypothesis If the water is heated to a warm temperature, and food coloring is then added to the water, the rate of diffusion of the food coloring in the water will be much faster. If the water is at a colder temperature, and food coloring is then added to the water, the rate of diffusion of the food coloring into the water will be at a much less rapid rate. Materials The materials used were: * 200ml beaker * food coloring * water * ice * bunsen burner * thermometer * stopwatch * beaker tongs Variables The quantity of water and the quantity of food coloring used during this experiment are both controlled variables. ...read more.

Middle

7. Add two drops of food coloring. 8. Repeat Step 4. Data 200mL water at 50C 200 mL of water at 7C 1. 2 drops of food coloring were added to the water. 2. The food coloring hit the bottom of the beaker after 19 seconds. 3. The rate of diffusion was slow. 4. The food coloring took 3 minutes and 20 seconds to diffuse completely within the beaker. 5. The food coloring was more concentrated at the surface than at the bottom of the beaker, resulting in a darker color nearer to the top. Results The data demonstrates to us the rates of diffusion in water which is at both cold temperatures and warm temperatures. In our hypothesis, it was said that if the water was at a warm temperature, the rate of diffusion would be very quick, and if the water was at a colder temperature, the rate of diffusion was very slow. ...read more.

Conclusion

It is for this reason that in the beaker containing the warm water, at 50C, that the rate of diffusion of the food coloring within the beaker was quicker, even if it took longer for it to sink to the bottom. The reason for this is due to the fact that molecular bonding was facilitated and therefore diffusion of the food coloring in the water was also easier. When the water was at a cold temperature because of the ice, at 7C, the level of kinetic energy within the beaker was much lower. Therefore the rate of diffusion of the food coloring in the water was much slower. The reason for the food coloring having reached the bottom of the beaker at a faster rate than that of the food coloring in the beaker containing warm water was due to the fact that the molecules were not closely bonded. This created a space in between through which it could pass. ...read more.

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Here's what a teacher thought of this essay


I have awarded this piece 3 stars because it contains some good scientific knowledge but the investigation lacks an introduction and is missing some key facts about diffusion. Some results are missing and the analysis of results ends quite suddenly. It would be good to sum up their findings and include any improvements they could make to their method. Overall an average piece of work but good.

Marked by teacher Brady Smith 13/03/2013

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