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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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Introduction

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.

Middle

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.

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