Dry Ice And Water Fog

The first part of the lab began by one lab member adding 10.0 mL of DI water to a test tube while another lab member obtained a beaker full of ice and salt. After both these steps were complete the test tube was put in the beaker full of ice. Immediately following the test tube be being placed in the beaker, a temperature probe was inserted into the test tube. The initial temperature was recorded and after the temperature was recorded in 30 second increments. Once the water exhibited supercooling and then remained consistent at .1 °C for 3 readings it was determined that the water had froze and formed crystals. Evidence that crystals formed allowed for it to be confirmed that the water actually hit freezing point at .0

The freezing point constant (Kf) of water is 1.86 °C m-1. Each mass amount and Van’t Hoff factor was calculated then analyzed in a table.

This experiment did not work, for all four trials, the gummy bears stayed on the bottom of the cup and did not float. Once the experiment was over, I decided to further test my hypothesis, I cut one gummy bear into three equal sizes, I then put the smaller cut up gummy bear pieces into the cups. This was not another experiment, rather just an observation. While the smaller gummy bear pieces were in the three temperatures, I found that the gummy bear in the cold water actually did float. This led me to research density and I found that the mass and volume of the liquid and the object depends on whether or not something

the ice in the calorimeter. Because ice takes up more volume per gram than liquid water, this

2) When water freezes there are additional hydrogens bonds formed between molecules and those molecules become slow.

Dry ice is a solid form of carbon dioxide that produces a cold dense mist. I first learned what Dry Ice was in fifth grade, this was due to the fact that my class had taken a field trip to River Legacy Park. Where we saw an experiment and learned facts about dry ice. This led to a fascination with dry ice, in this experiment I will test whether the temperature of water and soda affect when poured over Dry ice. Dry Ice has multiple purposes some of which, is chemotherapy, to carbonate liquids, store food, and accelerate plant growth. Since, I always liked the thought of working with Dry Ice I had begun to think of an experiment to do for the IA involving Dry Ice. After much consideration I choose to test how soda and water would

This hypothesis is based off of the idea of water density and how it changes when a substance is added or removed. A material's density is defined as its mass per unit volume. It is, essentially, a measurement of how tightly matter is crammed together (Jones, 2015). Every matter in the world has its own specific density. Density can be calculated by multiplying the mass times the volume. Water's density can change when a substance is added or when the temperature is increased or decreased with the normal density of water is just under 1 gram per

b. Place crushed ice in the beaker so the water level is just below the top of the

In the third stage of this experiment, the density of a liquid was determined and compared to known standards. A 100ml beaker was filled to about half-full with room-temperature distilled water. The temperature of the water in ◦C was recorded in order to compare to known standards later. A 50ml beaker was then weighed on a scale in order to determine mass and recorded. A sample of the distilled water with an exact volume of 10ml was then placed in the 50ml beaker using a volumetric pipette. The 50ml beaker with the 10ml of water was then weighed again and the initial mass of the beaker was subtracted from this mass to obtain the mass of the 10ml of water. With the volume and the mass of the water now known, density was calculated using d = m/V and recorded in g/ml. This process was then repeated to check for precision and compared to standard values to check for accuracy. Standard values were obtained from CRC Handbook, 88th Ed.

After 5 min passed the plastic container created a thin layer of ice surrounding the container.

Introduction Molar mass is a fundamental quantity of chemistry. There are multiple ways to find the molar mass of a substance experimentally; one way is to use Freezing Point Depression by using the following equation: ΔT= kf*m (Robinson, 2018). The purpose of this lab was to do just that; measure the freezing point depression of a solution when a solute is added to a solvent, and from that, determine the molar mass of an unknown substance, along with learning about the influence that solutes have on liquid properties. A concept of importance to this experiment is freezing point. According to LibreTexts, “Freezing point depression is a colligative property observed in solutions that results from the introduction of solute molecules to a solvent…and

Feel the satisfaction of pushing icing through a shaped tip on your piping bag to create wondrous patterns and shapes. Get your buttercream into your piping bags and let’s go! Icing patterns and fondant decoration all sound really delicious right, but they are actually the basis of cake decorating when combined with piping. Professional results are surprisingly achievable with very simple steps and will take you far past canned icing and sprinkles. With just some buttercream frosting, icing, and some fondant you can become a professional level decorator overnight.

Physicists used to believe that ice became slippery when it was exposed to applied pressure. They believed that when a person went ice skating, the pressure from the blade caused the topmost layer of ice to melt. The thin layer of water allowed the ice skate to glide easily over the surface. The other theory is that ice is just slippery, because the outermost layer never turns to a solid. According to this theory, the water molecules at the surface of the ice move more, because they're at the edge and there aren't any molecules above them to help keep them in place. Intuition tells us that liquids are mobile and that their presence reduces friction between solids, which is why water on the floor can cause someone to slip. Yet ice is frozen

They are known as rime and clear ice, and a mixture of the two is not uncommon. For rime ice to form, an aircraft needs to fly through an area of tiny super-cooled liquid drops. This super-cooled liquid is actually suspended in the cloud cover at temperatures already below freezing. Once the aircraft surface plows through this moisture, the drops are disrupted immediately adhere to and freeze before spreading out over the entire surface. This forms a rough and cloudy-white layer of ice known as rime. Even though the rime surface is rough and creates an airflow disturbance, it is lighter and easier to remove by deicing equipment than clear ice. For clear ice to form, larger sized super-cooled drops would need to be encountered. These larger droplets spread out over the surface and airfoils before freezing. This allows for the build-up of a clear, hard and slick layer of ice on the surface (Ahrens, 2009).

* Develop a data table in which you will record the temperature of each ice cream sample (one on water ice and one on dry ice) every 2 minutes for 16 minutes (or until the samples are significantly