Mohammed Afzal 9ksg 08/05/07
Mrs Brown
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. The warmer the liquid the quicker the particles are moving and the quicker the water will come in contact with the sugars.
Method
For my experiment I will use three types of sugar and three different temperatures. The three types of sugar are cube sugar, caster sugar and icing sugar. The three temperatures that I will be using are 40c, 60c, and 80c.