Explain How Salt Affect The Freezing Point Of Water

Maria’s hypothesis for this experiment is that the cold water will freeze faster, she thinks this is correct because the hot water molecules move faster than the cold water molecules, causing the hot water to take longer to freeze.

Conclusion- The salt melted the ice the fastest, melting 50 mL of ice. the water came up in second nothing 35 ml of ice. The sugar made it at 3rd melting 25 ml. In the last but not least nothing made it at for melting away 15 mL of ice in conclusion my hypothesis this was wrong. If sugar came in second it would have been right but it did not. That is because salt is largest, sugar is the smallest solid, water is made of tiny particles of hydrogen and oxygen compressed, and nothing is just air.

Other substances that dissolve in water also lower the freezing point of the solution. The amount by which the freezing point is lowered depends only on the number of molecules dissolved, not on their chemical nature. This is an example of a colligative property. In this project, you'll investigate different substances to see how they affect the rate at which ice cubes melt. You'll test substances that dissolve in water (i.e., soluble substances), like salt and sugar, as well as substances that don't dissolve in water (i.e., insoluble substances), like sand and pepper. Which substances will speed up the melting of the ice?

The first step is the separation of the solid crystals back into separate ions, a positive ammonium ion and a negative nitrate ion. The break these ionic bonds requires a lot of energy which means heat must be taken from the surrounding water. The second step the water molecules, which are H2O, are attracted to the ions and attach themselves to the ions. The second step actually causes heat to be produced to the surrounding liquid mixture. .Even

One of our flaws was that the temperature of the water was not exactly the same when we did the different trials. The temperatures were slightly off from our recorded value during the experiments. The change in temperature would affect the time it took for the Alka-Seltzer tablet to dissolve in the water. If there was a direct relationship between water temperature and dissolve time, we would not be able to see it because the temperatures are off and the dissolve times are not associated with the correct temperature. Another flaw is that we did not use the same amount of water throughout the experiment. We used a beaker to measure the water, which did not result in accurate measurements. The difference in amount of water could result in a difference in reaction time. The third flaw in the experiment was that during the reaction of the warm water, the water in the cup overflowed and spilled, bringing some of the Alka-Seltzer tablet with it. There were different amounts of tablet in different areas of the water, which means a different amount of Alka-Seltzer remained inside of the cup in each trial. This difference would mean that data for the warm water would fluctuate and we would not have accurate

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

As the temperature of water increases, the particles of solid Potassium chloride, KCl, which are absorbing energy from its surrounding, start moving more easily between the solution and its solid state because. According to the second law of thermodynamics, the particles will shift to the more disordered, more highly dispersed solution state. I predict that as the temperature of a KCl and water mixture increases, then the solubility of the KCl will also increase.

Water is a liquid that is formed from one atom hydrogen and one atom of oxygen. Is also has a boiling and freezing point and salt and water affects both the boiling and freezing point. How exactly does salt and water affect the boiling and freezing pint of water? Which is faster in affecting water’s boiling and freezing point?. The independent variable is the amount of salt and sugar added to the water, the dependent is the freezing point and the boiling point and the control variable is the temperature of the environment which will be at room temperature and the amount of

Salt uses some basic laws of chemistry to break down accumulation of ice. As you know, salt is an ionic compound, Sodium Chloride. According to intermolecular forces, ionic compounds have the highest melting and boiling rates. Ice’s melting point is at 0 degrees whereas Salt’s is about 800 degrees.

The data gathered in all three trials shows a positive relationship between the height of the structure and amount of salt. Although not all three trails show a direct linear positive relationship between height of structure and amount of salt there is still enough evidence for a trend. After 9tbs of salt the trend shows that adding more salt will not affect the height of the structure and it will most likely stay the same. Overall, the more salt you add up to 9tbs the faster the freezing process and the better the result.

I predict that adding salt will increase the waters boiling point because water boils when the molecules are able to overcome the pressure of the surrounding air to change from the liquid state to the gas state. For water to evaporate, the bonds between the molecules have to break. When salt is present, there are more bonds to be broken, therefore, more energy will be required to make the water evaporate Once you add a solute more heat energy is required for water to make the transition. (1)

This is know as a passive piercement. Although sediment can accumulate on top of the salt dome it will tend not to cover it and they generally continue to be exposed and rise at the same speed as the surrounding rock.

Colligative properties, such as boiling point and freezing point, are dependent on the amount of solutes added, not necessarily their identities (LibreTexts, 2018). A fascinating concept related to freezing points is Supercooling. Supercooling is a state where liquids do not form ice even when they reach temperatures below their normal freezing point; they are trapped in a metastable state (Esrf.eu, 2018). The best example of this is clouds at high altitudes: they contain tiny droplets of water that do not have seed crystals, and therefore do not form ice despite the low temperatures (Esrf.eu, 2018). The concept of freezing point depression is applicable in many parts of everyday life.

The specific property observed in this lab was the freezing point depression caused by the additives. This is the change in the freezing point between a standard solvent and said solvent with added solutes. This changes the entropy of the system, making the properties change somewhat, lowering the freezing point itself with the addition of more solute. Hence, the term ‘freezing point depression’.

An increase in internal energy is required to convert a solid to a liquid,. Conversely, a reduction in internal energy can cause liquids to freeze or solidify. When heat is added to a solid or a liquid, the temperature of the sample does not necessarily rise. During a phase change, heat is added to the sample without an increase in temperature. Heat absorbed or released as the result of a phase change is called latent heat. There is no temperature change during a phase change, thus there is no change in the kinetic energy of the particles in the material. Latent heat is an intensive