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What factors affect dissolving.

Extracts from this document...

Introduction

Aims: We are dissolving sweets in water to find out what factors affect dissolving Key Factors: These things could affect dissolving * Temperature of water * Moving of water * Volume of water * Surface area of sweets * Mass of sweets * Type of sweets In this experiment, I am going to investigate the temperature of the water. Prediction: I think that if I increase the temperature of the water, the sweet is going to dissolve quicker. Scientific Reasons: The sweet is composed of millions of sugar molecules in a crystal lattice. Put it into water and the molecules at the crystal's surface will be hit by the moving water molecules in the liquid. Sugar molecules are broken off from the crystal by the collisions. The sugar molecules are broken off from the crystal by the collisions. ...read more.

Middle

Reliable test: I will make sure that it is a reliable test by repeating the experiment at least 2 times and calculating the average result and measuring accurately. Apparatus: In this experiment, I am going to use the following apparatus: * Stop Clock * Beaker * Measuring cylinder * Thermometer * Bunsen burner Diagram: This is a diagram showing how the experiment is done. Method: I am using this method to do my experiment. 1. Set up the apparatus as shown above. 2. Put the beaker of water on the safety mat and light the Bunsen burner. Put goggles on for safety. 3. Heat it to a certain temperature and measure it with a thermometer to make sure it is accurate. 4. Put off the Bunsen burner or put it away from the beaker 5. Drop the sweet into the water and stir regularly. ...read more.

Conclusion

Evaluating: This experiment was kept a fair test because all the variables or factors were controlled except for one - the temperature of the water. Most of the results fit into the line of best fit but some do not. This is due to the reliability of the test. A few things could be improved in order to make it a more accurate and reliable experiment. E.g.: * Measure the water with a measuring cylinder before pouring into the beaker * Check on the temperature more often to make sure it is the same temperature throughout the experiment * Count the number of stirs and make sure it is the same every time * Measure the temperature and time more accurately. There are a few other investigations I could have done: * The moving of water ( number of stirs ) * The volume of water * The surface area of sweets * The mass of sweets * The type of sweets. ...read more.

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