"Federated learning: out of reach no matter how close",Oleksandr Lapshyn
Temperature Affects Solubility
1. Felix Dyrek
Biological Investigation: Solubility
Introduction
The aim of this experiment was to show how dissolving of substances is affected by temperature.
Research Question
Does temperature affect how quickly a substance dissolves in water?
Hypothesis
When we add salt and sugar seperated into water with two different temperatures,then the
substances will dissolve faster in the water with the higher temperature.
Hypothesis Explanation
The ability for a given substance, called a solute, to dissolve in a solvent is called solubility. A
couple of factors can influence solubility, such as temperature.Solubility rises with the increase
of temperature – this means that the warmer the temperature is, the solute will dissolve in a
solvent more quickly.
Compounds
30g sugar
30g salt
1.8L water
Variables
time (dependent)
temperature oC of water (independent)
Apparatus
1 baguette
2 250mL beakers
1 electric kettle
1 apron
1 thermometer (100°C)
1 stopwatch
2. 1 scale (error: ±0.1g)
1 spoon
1 pencil and paper (to record data)
Method
Put on apron.
Take one beaker and pour 150mL of water into it.
Measure the temperature of the water and record it.
Prepare your stopwatch, while measuring out 5g of salt on your scale. With your spoon, add the
salt to the beaker. At the same time, start your stopwatch, and stir the water with the baguette
until it dissolves. Stop your stopwatch when the salt dissolves. Record your data.
Repeat steps 2-4 two more times.
Now, boil water in kettle and with that water, repeat steps 2-5.
Repeat steps 2-6, only with sugar instead of salt.
With your raw data, design and construct a table with your results.
Design and draw a graph based on your results.
Results from the Experiment
(raw data on attached paper)
Water Substance Trial Temperature Elapsed Average Average
Added [5g] [°C] Time [s] Temperature Time [s]
[150mL] [°C]
HOT salt 1 6.9 21 6.70 20.7
2 6.5 21
3 6.7 20
sugar 1 6.5 19 6.73 17.7
2 6.9 17
3 6.8 17
COLD salt 1 2.4 78 2.40 79.3
2 2.4 81
3 2.4 79
sugar 1 2.2 50 2.37 54
2 2.3 61
3 2.6 51
Table 1: Outcomes of the experiment.
3. Graph 1: Salt water results, with comparison
to Graph 2: Sugar water results.
another fellow student's average results (explained
in Evaluation & Conclusion).
Conclusion & Evaluation
My hypothesis is correct.Salt and sugar dissolved faster when its been in boiled water.This is
because the particles in the water move faster in boiled water than in water with room
temperature.I also observed that sugar dissolved faster than salt.
It would have been better if the water would ve been heathed by a Bunsen burner instead of
being boiled because it would have been much easier to control the temperature in this way.But
in general i can say that the hypothesis was prooved and the experiment succesfull.
Felix Dyrek
![1 scale (error: ±0.1g)
1 spoon
1 pencil and paper (to record data)
Method
Put on apron.
Take one beaker and pour 150mL of water into it.
Measure the temperature of the water and record it.
Prepare your stopwatch, while measuring out 5g of salt on your scale. With your spoon, add the
salt to the beaker. At the same time, start your stopwatch, and stir the water with the baguette
until it dissolves. Stop your stopwatch when the salt dissolves. Record your data.
Repeat steps 2-4 two more times.
Now, boil water in kettle and with that water, repeat steps 2-5.
Repeat steps 2-6, only with sugar instead of salt.
With your raw data, design and construct a table with your results.
Design and draw a graph based on your results.
Results from the Experiment
(raw data on attached paper)
Water Substance Trial Temperature Elapsed Average Average
Added [5g] [°C] Time [s] Temperature Time [s]
[150mL] [°C]
HOT salt 1 6.9 21 6.70 20.7
2 6.5 21
3 6.7 20
sugar 1 6.5 19 6.73 17.7
2 6.9 17
3 6.8 17
COLD salt 1 2.4 78 2.40 79.3
2 2.4 81
3 2.4 79
sugar 1 2.2 50 2.37 54
2 2.3 61
3 2.6 51
Table 1: Outcomes of the experiment.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)