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Investigate various types of sugar and the way in which each of them dissolves at certain temperatures.

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Dissolving Sugar The dilemma given to us by our teacher was ' To investigate various types of sugar and the way in which each of them dissolves at certain temperatures' I will investigate three sugars at three different temperatures. The key variables that are involved in the problem are the following, type of sugar, temperature, volume of liquid, time, volume of sugar, time taken for stirring. The following variables will be kept the same in order to make the test fair, volume of water, volume of sugar, temperature of water per experiment, when sugars are placed into beakers, how long each beaker is stirred for, size of beaker and amount of water. The following variable will be changed, temperature of water. The equipment that I will be using is the following, kettle, glass rod, 3 beaker, scales, spatula, 3 types of sugar, 3 thermometers, timer and tweezers. What I'm going to measure and look for is how long it takes each sugar to dissolve at a certain temperature. I predict that the finer the sugar (icing sugar) faster it will dissolve and that the higher the temperature the quicker each of the sugars will dissolve. I predict this because if the sugar particles are finer they are then able to move further apart. So the more liquid will affect more of the particles on larger surface. ...read more.


The experiment then will be carried out two more times in the same conditions but the temperature will only have changed. Results will be recorded in a table. Results Temperature in c Type of sugars 40 60 80 Sugar Cube 161 90 86 Sugar Icing 122 55 62 Sugar Caster 140 49 62 I can see a pattern in my results, as the temperature increases the time it takes for each type of sugar to fully dissolve decreases. Also the type of sugar that was the finest (icing sugar) dissolved the fastest compared to the other types of sugar. The largest sugar in size (cube sugar) took the longest to dissolve and the caster was in between the two results. My results tell me that the warmer a solvent is (water) the quicker the solute (sugar) will dissolve and the finer the solute (sugar) the faster it will dissolve in the solvent (water) My prediction was correct, the particles of sugar were finer in the icing sugar. Therefore more water was able to get around the sugar particles, the water affected the sugar on a larger surface area quicker than the other two sugars. The sugar at the centre of the sugar cube would of taken longer to be effected by the water then the icing sugar seeing as it had to first come past the other sugar particles in front of it. ...read more.


Also another problem was that all we had to make sure that the sugars were fully dissolved were our eyes. It would have been better if we had another method to analyse this. A better method would have been to have used a magnifying glass to get abetter indication that the sugars had dissolved. We could of made better readings of the temperature of each beaker better. The readings could have been inaccurate if the thermometer readings were not taken at eye level or from an unsuitable angle or if the thermometers were giving us false readings they could have been faulty. We could of got better quality thermometers to make sure readings were accurate. We could have repeated the experiment to see if the results from the previous experiment and the second experiments results were correct and if they were reliable. We could have used a wider range of temperature to get more results on a wider and to see if they were conclusive with our results and our prediction. We would of looked at our results and seen if they were close to the best fit, did they follow the pattern as the previous results. We could have changed the stirring pattern to see what effect it would have had on the experiment stirring at different intervals. We could of looked at what affect the amount of sugar had on the experiment or how the volume of water influenced our results. Mohammed Afzal 9ksg 08/05/07 Mrs Brown 1/4 ...read more.

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