How Can Different Liquids Cause The Liquid To Rise More Under Constant Pressure And Temperature

8. Repeat step 7 with H2SO4, except that you should use a 10 mL graduated cylinder of H2SO4 and adding 15 mL water.

After added, pick up the beaker and swirl it around lightly for a short period of time.

of sugar to 25ml of water and dissolve it. When we have the water at

Fill a test tube about 1/3 full with cold tap water for use in step 34.

Once this has happened, you will remove the solution from the saucepan, pour the solution into a container and label that container 20% sugar solution.

Submerge the graduated cylinder in the plastic tub so that it is completely filled with water. Hold the open end of the graduated cylinder and move it vertically upside-down where the open end of the graduated cylinder is still submerged in the plastic tub. Clamp the graduated cylinder the ring stand of the lab table to keep it in place. perforate a hole in the top of the rubber cork for the solution container. Cut a straw the length of about four inches. place the straw inside of the rubber cork hole. Set up your timer for two minutes.

Use stopwatch to record the time it took when the sugar is completely dissolved. Stop the experiment at 1 minute and 30 seconds if the sugar does not dissolve.

c) Record the amount of substance that dissolved – all, some, a little, or none.

Next, fill each beaker with 100mL of distilled water and submerge the bags in the beakers. Allow

8) One package of active dry yeast was added to the bottle labeled ‘10 mL sugar’ and solution was swirled by rod gently.

· Place 1ml of salt in the first beaker, 2ml in the second, 4 ml in the third, 8ml in the fourth and none in the fifth.

Therefore, these factors needed to be taken into account and controlled to ensure they would be constant across all repeats and would not affect the results. The factors needing to be controlled included the amount of sugar added to the water, size of sugar granules, stirring rate, saturation of the water due to other solutes and the volume of water used. To try and control these factors, a measuring tablespoon was used to measure out the sugar ensuring the same amount would be used in all repeats, the same packet was used for all the sugar meaning the granules would be similar sizes, a slow clockwise stirring rate of around 1 cycle a second was agreed upon by the team and attempted to be stuck to by all members, water from the same tap was used for all repeats to try and keep the amount of already dissolved solutes the same and finally a measuring jug with a precision of 50ml was used to ensure only 200ml of water was used to dissolve the

3.Measure and add 0.5g, 1.0g, and 1.5g of sucrose into 3 of the test tubes. Do not add sucrose into the 4th test tube because this will be the control. Lightly shake the test tube to mix the contents together.

Measure 500ml of tap water in the 500cm3 beaker, then measure 5g of sodium hydrogen carbonate using the 50cm3 beaker and weight scale and place in the beaker of water, using the glass rod to dissolve it into the mixture.

2. Add in the evaporated milk and the sugar and stir it to dissolve the sugar then bring it to