Latent Heat of Fusion

Use ice if you need to. Then, fill one beaker with 175 mL of water and the other with 350 mL. Warm the water in the 350mL beaker up to 55 degrees celsius and cool the water in the 175mL beaker to 15 degrees celsius, the same temperature as the pitcher because it will be your control group. Once the beaker that should be heated is at 55 degrees celsius, pour 175 mL of the water into a glove and pour the other 175 mL into a ziplock baggie. Pour the 15 degrees celsius, 175 mL of water into another ziplock baggie. Before you set these in water, have a stopwatch ready and make sure that the water in the baggies and glove is at the right temperature.

Using a scoopula, add 5-6 grams of the hydrate into the dish and measure the mass of the hydrate and the dish

Step 3: Use the thermometer to identify and record the temperature for room temperature, in your refrigerator, in your freezer, and then research the temperature of boiling water (do not take this temperature) and record them in Table 2.

Procedure: Using distilled water, premeasured containers and objects determine displacement of fluids and density of objects. Use ice and heat measure temperatures in Celsius, Fahrenheit and Kelvin.

27. Heat the water to 40°C with an alcohol lamp by setting up the apparatus as shown in figure 3 below:

Put 1 cup of cold water in one cup and 1 cup warm water in the other cup

2) Heat one to about 50˚C, and place other one in calorimeter (at around 20˚C)

Copied the observations table in our notebook. Then recorded the mass of the beaker using the balance and wrote down the measured mass in the observation

Place the beaker on the hot plate, place the thermometer in the beaker and set the hot plate to 5oC.

9) Trial E: Remove the syringe and empty the beaker. Add a Thermometer to the beaker. Add 200 mL of Room Temperature water to the beaker and heat with a Bunsen Burner until it reaches 100° C. Remove the Bunsen Burner. Repeat Steps 5 & 6.

Put a small amount of water in one side of the choice chamber and make sure it’s not a lot of water.

Record the sample mass in your notebook. Remember to record all digits on the balance. Closed toed shoes and goggles are REQUIRED for the lab

Measure the correct amounts of sugar and water into each of the labeled cups. One at a time, place a cup on the scale and add the sugar directly, but before you do so, hit the button “on” or “zero” to restart the scale. This way, the scale will only measure the amount of sugar that is poured into the cup and not the cup itself. The chart shown below will tell you how much sugar to weigh in each cup. Once you have finished, add 50 mL of water to each cup using the graduated cylinder. Then stir your cups with the spoon until the sugar has dissolved in each solution.

Add 2 drops of soap to the removed test tube, and place it in the test tube holder.

Carefully add all of the acid to the base in the calorimeter being careful not to splash any acid on the upper sides of the calorimeter. Stir the mixture gently with the thermometer observing the temperature every 15 seconds for the next 2 minutes. Seconds: 15s: 31, 30s: 31, 45s:31, 60s:31, 75s: 31, 90s: 31, 105s: 31, 120s: 31, 135s: 31