The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
The experiment conveys how the percent compositions of the sugar in the brand sticks of gum were different, even though the nutritional facts portrayed that the sugar content should have been the same. Based on the data, it is determined that Trident has a lower composition of sugar in the gum, in relation to Orbit. This is shown, as after 5 minutes of chewing the gum, the total mass of Trident dropped by .94 grams whereas the mass of Orbit gum dropped by 1.18 grams. The percent sugar composition in the Trident gum was 50% whereas Orbit had a sugar composition of
Problem: How does the temperature of water used to dissolve an Alka-Seltzer tablet affect the amount of time it would take for the tablet to completely dissolve? An Alka-Seltzer tablet is a medicine tablet made with baking soda used as a pain reliever for “headaches, body aches, pain, heartburn, acid indigestion, and sour stomach” (Alka-Seltzer Tablets). It is put into water, left to dissolve and then consumed. When an Alka-Seltzer tablet is dropped into h20, a chemical reaction immediately takes place and produces bubbles made out of carbon dioxide as a product of the collision (Olson 2). When in its original powder (dry) form, the Alka-Seltzer’s two main ingredients: citric acid and sodium bicarbonate are just there and not reacting to each
In the “Drops of Water on a Penny” lab, I used the pipette to place 30 drops of regular water on the penny. As I was placing the drops of water on the penny, the water began to form a bubble on the penny, sticking together tightly so that it had risen above the penny. This occurred because of the high surface tension water has due to its hydrogen bonding. On the other penny with the soapy water, I was only able to place 24. Soap is a surfactant to water by interfering the hydrogen bonding and decreasing the surface tension so that the water does not stick to each as well as would have.
Our hypothesis was partially correct, the property changing substances did have the weakest coherency with the lowest drop counts of 23(carbonated), and 14(soap), and pure water did have the strongest bond. What we also found was the the salt also dampened the liquid’s ability to hold onto a penny in large volumes, as all the different salts had a drop average of 24(28x2 & 16), five less than Tap water’s drop count (30). This led us to conclude that pure water has the strongest bond and that all foreign materials weaken the coherency of water. This evidence has led me to believe that similar substances are attracted and are more coherent towards themselves, in this case the water pieces get separated and generally less connected on a really small level due to the obstruction of foreign objects, this is why the different salts perform better than the huge air bubbles or the slippery properties of soap since the latter is more obstructive and the former dissolves with the water and blocks less. When studying a few other groups’ conclusions and data we did indeed find differences: some groups had differing data where a solution had better coherence than water itself which led to differing conclusions.
We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.
The mass and length of gummy bears either increase or decrease in specific solutions. Depending on the acidity, sugar-to-water ratio, viscosity, and other factors, the gummy bear was more prone to expand or shrink. For example, the gummy bear submerged in the sugar solution increased in mass and length due to the ratio of sugar in the solution while the concentration of rubbing alcohol caused the gummy bear to shrink and shrivel up. Sources of error were found in this experiment regarding the measuring tactics used. When attempting to measure the mass and the length of the sugar solution gummy bear, it was cut in half due to its jelly-like texture with the forceps and resulting in an immeasurable length and mass.
In this lab we used mechanical weathering to shake up sugar cubes inside of a mason jar. To complete the lab we needed to shake for 3 minutes to see how the mechanical weathering actually works. The sugar cubes represented the rocks and minerals. We used sugar cubes because they have a mass less than other rocks and minerals. I thought as we shook the cube it would just crumble into little bits.
In our mini-lab yesterday, we put sugar cubes in a jar and shook them for three minutes. The first jar had one cube, the second had two cubes, and the third had three cubes. We were trying to find the impact of the shaking on the sugar cubes. Our sugar cubes represented the rocks, and the shaking was an outside force. My group’s hypothesis was that the sugar cubes would break up.
Corn syrup has a very high density due to the high concentration of sugar molecules. Because the sugar molecules is too large, it cannot pass through the semipermeable membrane of the egg. As a result, only the water molecules from the egg can move to the outside. These water molecules pass through the membrane of the egg into the corn syrup until the concentration of water molecules is balanced on both sides. This is evident from the data, which states that the weight of the egg decreased from 3 to 0.5 ounces.
Lab Module 12 Sugar and Salt Solutions The aim of my research is to determine the process of dissolution of the compound in water, determining whether a solution to conduct electrical water or does not conduct electricity, knowing ionic or covalent compounds, knowing the result of evaporation when water is mixed with the compound, knowing the number and different concentrations of some solution of the compound when mixed with water, knowing compound will split broke into several moles or divided into multiple molecules. As well as the last to know the salt and sugar compound when placed in water. I will explain about the experiment using Macro. First I'll give you one liter of water, after which I poured salt compound as much as 1.20 mol /
All six test tubes had to labeled by the name of solvents. After the solutions were being placed into the sand heat bath, find which of the solutions indicate dissolvent. As far as heating, methanol
This is completely relevant to the composition of sugar alcohols within gum, as separate options accommodate varying levels of sweetness. When compared to the approximate sweetness of sucrose, sorbitol retains around 60% of it, while xylitol possesses sweet flavor equivalent to that provided by general sugars (Calorie Control Council, n.d.). With this information in mind, the students will indubitably be able to develop logical conclusions about any
The higher the surface tension, The more molecules can stay together --------------------------------------------------------------------------------------------------V Viscosity questions A substance that has high viscosity is honey A substance that has low viscosity is water The viscosity range is
Sodium Chloride, is soluble in water, because it is polar and has an alternating negative anion and positive cation. Water is also polar, so like will dissolve in like. Therefore, the negative part of the chloride ions are attracted to the positive side of the water molecule and the negative side of the water molecules is attracted to the positive sodium atom. The negative oxygen charges in water, attract to the positive sodium ions in sodium chloride. Sucrose is soluble in water, because it is a polar molecule and the polar molecules in water attract the positive and negative regions around the sucrose molecules, which allows sucrose to be soluble in water.
