...The Effect of Table Salt on Water Reaching 99⁰ C Abstract I had always been told that, when cooking, adding salt to water would make the water boil faster. Recently I had heard that this wasn’t true. Beginning with the hypothesis that salt did increase the boiling time, I set out to discover if this was the case. Using the home stovetop, I boiled 2 liters of water each time and the amount of salt added was the control. The experiment was to find out how long it took the water to reach 99⁰ Celsius. After 8 boils at four different salt concentrations, the effect on the time to reach the desired temperature was negligible. The water was already boiling each time the temperature achieved the target. The experiment seemed to indicate the salt has no effect on the time it takes water to reach 99⁰ C. Background As mentioned in the abstract, I had been led to believe that adding even a “pinch” of salt to water would accelerate the time that water would reach boiling. However, this was challenged recently and I was curious if I had been told a “wives tale” all my life. I have no chemistry background, but since the experiment, I have a better understanding of what should have occurred because of the added solvent (NaCl in this case), which will be addressed in the conclusion. Design Eight experiments were run using four measurements of table salt in 2 liters of tap water. Care was taken to ensure each of the variables, other than the control variable of salt, remained constant...
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...INT1 Task 3 Does the salinity of water effect the amount of time it takes to boil? Project Design Plan The normal boiling point of water is 100°C (Bodner research Web, n.d.). Salt is considered to be a non-volatile soluble substance and in turn is supposed to increase the temperature at which the water boils Southwest Research institute, 2014). Chefs have thought for ages that adding salt to water would increase the boiling time. A higher boiling temperature should increase boiling times although displacing water with salt reduces the volume of water to boil. Literature Review The boiling point of a liquid is the point at which the liquid transition to a gas. Once the boiling point is reached the temperature remains constant until all of the liquid has changed state to a gas (Bodner Research Web, n.d). Salt water has a higher boiling point than plain water. It takes less energy to increase the temperature of salt water by 1°C than it does for regular water. The heat capacity of dissolved salt is almost zero so displacing regular water with salt water lowers the amount of time to heat the same capacities of water because of the displaced water volume by the salt (Southwest Research Institute, 2014). There have been many experiments on the subject of salt water and boiling times. Typically these experiments have been incorrectly done as simply adding salt to identical volumes of water has almost zero effect on the boiling times or temperature. The correct way to...
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...starting the lab - record your best “educated guess” about what will happen in the experiment. What hypothesis can you generate about the effect of adding salt to water? Well, the addition of salt to tap water raises the boiling point of the water in a steady and constant way. Because the addition of the salt increases the number of atoms, then it will take a higher temperature to reach the boiling point. Experimental Design List the materials used in this lab, and the procedure you followed. Materials: 1. Tablespoon 2. Sharpie 3. Thermometer 4. Measuring cup 5. Kitchen stove 6. Several small pots 7. Table salt 8. Tap water Procedure (list steps in the order in which you performed them): 1. Pour 2 measured cups of tap water in the pot 2. Heat it up, record the boiling point with the thermometer. 3. Discard the water. 4. Pour 2 measured cups of tap water in the pot. 5. Add a tablespoon of salt. 6. Heat it up, record the boiling point with the thermometer. 7. Repeat from step three two more times, adding a tablespoon of salt more each time. © KC Distance Learning ! Data Record the data you collected in the lab. (The data table and the graph.) Table 2. Boiling point temperatures of various salt solutions. Beaker/Concentration of NaCl (M) (°C) Boiling Point Temperature Pure tap water 1 tablespoon salt solution...
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...Chapter 5: Water and Seawater • Water has many unique properties, both chemical and physical. • Salts and other dissolved compounds in seawater. • Ocean water salinity, temperature, and density vary with depth. Water's structure defines its many properties • Atoms – building blocks of all matter • Subatomic particles – Protons – Neutrons – Electrons • Number of protons distinguishes chemical elements Water is a molecule • Strong covalent bonds between one hydrogen (H) and (two) oxygen (O) atoms • A single molecule of water is stable. • H20 is dipolar – Bent shape gives water its unique properties • Dipolar nature leads to molecules attracting each other Hydrogen Bonding • Polarity results in attraction between molecules. • Also, attraction to ions in water. Hydrogen Bonding • Hydrogen bonds are weaker than covalent bonds but strong enough to contribute to: – Cohesion – High surface tension Hydrogen Bonding -High solubility of compounds in water -Unusual thermal properties of water -Density of water Water as a solvent • Water molecules attract other polar molecules. • This attraction produces an ionic bond. • Water can dissolve almost anything – universal solvent Water’s thermal properties • Water in all three phases is present at the Earth’s surface. • Water moderates the Earth’s heat budget. Heat, Freezing and Boiling Points • Heat – energy that is transferred • Temperature – average kinetic...
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...Leverett Student ID# 000310556 000310556000310556 How does volume affect boiling time in water? By Amber N Leverett Project Design Plan With boiling water being a part of most everyday life, the time it takes to boil a certain volume is information that just about everyone wants to know. Most people believe that if you double the volume of water, you will also double the time it takes it to come to a rolling boil. Let’s see just how true that is. How does the volume of water affect how long it takes to come to a rolling boil? Literature Review According to whatscookingmerica.net, there are many things that could affect the boiling point of water. A few of them include; salt, hard water, and different sized pans. By adding salt to your water, you will minimize the amount of time it will take to boil that pot of water (Stradley, 2004). If you have hard water, the pot of water will come to a boil at a higher temperature (Stradley, 2004). Using different sized pots to boil water will cause the water to come to a boil at different temperatures. A tall, narrow pot will boil at a higher temperature than a short, wide pot due to the water in the tall pot being under greater pressure (Stradley, 2004). In the science fair project, the experimenter was researching what affects the boiling point of water (2014). He/she used four different types of variables to test the hypothesis. The variables were different amounts of water, different types of heating devices, different room temperatures...
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...05pH:14.0Boiling Point:102C (216F) (5% solution)Melting Point:-4C (25F) (5% solution)Label Hazard Warning:DANGER! CORROSIVE. HARMFUL IF SWALLOWED OR INHALED. CAUSES BURNS TO ANY AREA OF CONTACT. REACTS WITH WATER, ACIDS AND OTHER MATERIALS.Label Precautions:Do not get in eyes, on skin, or on clothing.Do not breathe mist.Keep container closed.Use only with adequate ventilation.Wash thoroughly after handling.Label First Aid:If swallowed, give several glasses of water or milk to drink. Vomiting may occur spontaneously, but DO NOT INDUCE! Never give anything by mouth to an unconscious person. In case of contact, immediately flush eyes or skin with plenty of water for at least 15 minutes while removing contaminated clothing and shoes. Wash clothing before reuse. If inhaled, remove to fresh air. If not breathing give artificial respiration. If breathing is difficult, give oxygen. In all cases get medical attention immediately. Ethanol Physical State: Clear liquid Appearance: colorless Odor: Mild, rather pleasant, like wine or whis pH: Not available. Vapor Pressure: 59.3 mm Hg @ 20 deg C Vapor Density: 1.59Viscosity: 1.200 cP @ 20 deg C Boiling Point: 78 deg C Freezing/Melting Point:-114.1 deg CSolubility: Miscible. Specifi Gravity Densit :0.790 @ 20°C Molecular Formula:C2H5OH Molecular Weight:46.0414Warning! Causes severe eye irritation. Flammable liquid and vapor. Causes respiratory tract irritation. This substance has caused adverse reproductive and fetal effects in humans. May cause...
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...MOLAR MASS Group Members Mncedisi Mngomezulu Sphiwe ndwandwe Thandeka Mpila EXPERIMENT 8: COLLIGATIVE PROPERTIES: FREEZING POINT DEPRESSION AND MOLAR MASS: AIM The aim of the experiment is to become familiar with the colligative properties and to use them to determine the molar mass of a substance. THEORY A solution consists primarily of solvent and therefore, most of the solution’s properties reflect the solute’s properties. The physical properties that the solution and solute do not share are known as colligative properties and they depend solely on the solute concentration. Some of these properties include vapor pressure lowering, boiling-point elevation, freezing point lowering, and osmotic pressure. The solvent boils when the vapor pressure, or tendency of solvent molecules to escape, is equivalent to the atmospheric pressure. At this moment, the gaseous and liquid states of the solvent are in dynamic equilibrium and the molecules change from the liquid to the gaseous states and from the gaseous to liquid states at equal rates. The dissolution of a solute with very low vapor pressure, or a nonvolatile solute, raises the boiling point and lowers the freezing point. Similarly, anti-freeze lowers the freezing point and lowers the boiling point. The colligative-property law describes these effects, stating that the "freezing point and boiling point of a solution differ from those of the pure solvent by amounts that are directly proportional to the molar concentration of the...
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...impermeable substance/filtrating medium and the filtrate to pass through. | Dissolved solids in liquids Evaporation | If the liquid in the mixture is more volatile (boiling point is lower) than the soluble solid, the soluble solid will remain while the liquid evaporates. The procedure employs the use of an evaporating dish and a Bunsen burner. | Crystallisation | Another method of dissolved solids from a liquid mixture (solution)The impure salt is dissolved in water at a high temperature to create a concentrated solution.The mixture is then cooled and the salt crystallises, leaving the impurity in the solution.This crystallised slat contains much less of the impurity than before. The salt can then be filtered and dried.Sugar cane industry. | Assess separation techniques for their suitability in separating examples of earth materials, identifying the differences in properties which enable these separations Yes, fractional distillation can separate a mixture of oxygen and nitrogen because they have similar (but not the same) boiling points. Could filtration successfully separate sand from a sand-salt mixture? No. Without water the salts in the sand and salt mixture will not separate out via filtration because filtration requires an insoluble solid plus a liquid mixture, which in this case would be salt + water Describe situations in which gravimetric analysis supplies useful data for chemists and other scientists * the process of determining the % by mass of one substance...
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...hydrochloric acid. Anhydrous sodium carbonate is a suitable chemical for preparing a standard solution (as a primary standard). The molarity of the given hydrochloric acid can be found by titrating it against the standard sodium carbonate solution prepared. The equation for the complete neutralization of sodium carbonate with dilute hydrochloric acid is Na2CO3(aq) + 2HCl(aq) → 2NaCl(aq) + CO2(g) + H2O(l) The end-point is marked by using methyl orange as indicator. Introduction : Chemicals : Apparatus : Procedure : solid sodium carbonate, 0.1 M hydrochloric acid 1. 2. 3. 4. 5. 6. 7. 8. Weight out about 1.3 g of anhydrous sodium carbonate accurately using the method of “weighing by difference”. Transfer the weighed carbonate to a beaker and add about 100 cm3 of distilled water to dissolve it completely. After dissolving, transfer the solution to a 250.00 cm3 volumetric flask. Rinse the beaker thoroughly and transfer all the washes into the volumetric flask. Remember not to overshoot the graduation mark of the flask. Make up the solution to the mark on the neck by adding water. Pipette 25.00 cm3 of sodium carbonate solution to a clean conical flask. Add 2 drops of methyl orange indicator to the carbonate solution. Titrate the carbonate solution with the given dilute hydrochloric acid until the colour of solution just changes from yellow to orange. Repeat the titration two times. Calculation : Results : Questions : Calculate the molarity of the sodium carbonate solution...
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...Solubility, magnetism, boiling & melting points, | | | Mixtures | Easily reversed, not chemically changed, no new sunstance, properties of componenets remain | | | Solutions | Solute, solvent, saturated solution | | | Separation techniques | | | | Chromatography | Solvent & solubility | | | Filtration | Size, dissolved substances | | | Distillation | Evaporation, boiling points, condensation | | | Classification | K,P,C,O,F,G,S – Species and scientific names | | | Dichotomous keys | Classification using characteristics | | | Adaptations | How adaptations benefit species living in their environment | | | Food chains / webs | Producers, Consumers, decomposers, energy | | | Ecology and human impact | Effect of human activity on species | | | Food pyramids (of numbers) | Pyramids of numbers only | | | Q1. Gravy powder contains: • a brown substance to make the gravy brown; • cornflour to make the gravy thick. Dan mixed some gravy powder with cold water in a beaker. An hour later, the contents of the beaker looked like this: (a) Use the words in the list below to fill the gaps in the following sentences. solvent solution soluble insoluble The brown substance dissolves in water to form a brown …………………… . The cornflour settles at the bottom of the beaker because it is ……………………… in water. Water is the ………………………...
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...------------------------------------------------- Water purification From Wikipedia, the free encyclopedia This article is about large scale, municipal water purification. For portable/emergency water purification, see portable water purification. For industrial water purification, see deionized water. For distilled water, see distilled water. For the treatment of sewage see sewage treatment Water purification is the process of removing undesirable chemicals, biological contaminants, suspended solids and gases from contaminated water. The goal is to produce water fit for a specific purpose. Most water is purified for human consumption (drinking water), but water purification may also be designed for a variety of other purposes, including meeting the requirements of medical, pharmacological, chemical and industrial applications. In general the methods used include physical processes such as filtration,sedimentation, and distillation, biological processes such as slow sand filters or biologically active carbon, chemical processes such as flocculation and chlorination and the use of electromagnetic radiation such as ultraviolet light. The purification process of water may reduce the concentration of particulate matter including suspended particles, parasites, bacteria,algae, viruses, fungi; and a range of dissolved and particulate material derived from the surfaces that water may have made contact with after falling as rain. The standards for drinking water quality are typically set by governments...
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...Chemistry Revision Hazard Symbols States of Matter As heat is added to a solid the particles start to vibrate more and more vigorously. Eventually when it reaches its melting point the particles have enough energy to break their bonds and melt into a liquid. As it is cooled energy is taken away so the particles vibrate less and if a liquid or gas the bonds become stronger and so it freezes or condenses. In the case of a solid it becomes less flexible. Particles in a solid vibrate around their equilibrium but don’t move and keep a rigid shape with their bonds intact. Liquid particles are similar but have more energy so vibrate faster and have more fluidity. Gas particles have no bonds and move around very quickly Structure of an atom |Particle |Where? |Mass |Charge | |Proton |Nucleus |1 |1+ | |Neutron |Nucleus |1 |0 | |Electron |Energy Levels |1/1840 |1- | Atomic/Proton Number – Number of protons (small number) Mass Number – Sum of protons and neutrons Mass Num – Atomic Num = Number of neutrons Number of protons = number of...
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... 1. Explain and give an example for each type of intermolecular force. A: a. Dipole-dipole interaction: a dipole-dipole interaction is the electrostatic attraction between the positive end of one polar molecule and the negative end of the other. Dipole-dipole attraction occurs between molecules which are permanent dipoles (polar covalent molecules). An example of a dipole-dipole interaction is HCl and HCl. b. Dipole-induced dipole interaction: a dipole-induced dipole interaction is produced in neutral molecules when they are introduced into a magnetic field (i.e induced by an electric current or by a permanent dipole). Subjecting a neutral molecule to such magnetic fields has effects on the charge of the molecule. The negative charges concentrate in a specific point totally opposite from the positive charges. An example of dipole-induced dipole interaction is HCl and H2 c. Ion-dipole interaction: an ion-dipole interaction is the force between an ion and a neutral polar molecule which possess a dipole moment. Polar molecules are dipoles; they have a positive end and a negative end. The positive ions are attracted to the negative end of a dipole, while negative ions are attracted to the positive end. An example of ion-dipole interaction is K+ ---H2O d. Dispersion forces (London forces): London forces are weak intermolecular forces that arise from temporary multi-pole interactive forces between molecules without permanent multi-pole moment. A good...
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...non-metals. Equipment: Hot plates, glass plates, beakers, glass rods, scale to weigh out the salt, graduated flask for water, furnace, crucibles, sand, tongs, safety glasses and gloves. Starting materials: Epsom salts, water, 50% Aluminum - 50% Copper alloy (previously alloyed). Safety: Whenever you are dealing with hot liquids, there is the potential for burns and spills. Protect yourself from the possible risks, especially around the hot metal. Make sure you know where any potential spillage will go and place something in the way to protect yourself. In part ‘B’ be especially careful of the hot metal. Remember, it will still be very hot, even when it has changed back into a solid. Procedure: Part A: A supersaturated solution of salt will separate out into crystals on cooling. The size of the crystals is a function of the rate of cooling, the amount of impurities present and the degree of supersaturation (concentration of salt present in the solution). 1. Dissolve 25 grams of Epsom salts in 25 ml of water. Heat the water until all the salt dissolves, but keep the water below the boiling point. If all the salt will not dissolve, add water in small quantities until it does. Pour some of the solution onto a clean glass plate so as to form a thin film and watch it solidify. If it solidifies too rapidly, return it to your beaker and add more salt. Again, keep track of how much additional salt is added. When you achieve the proper mixture you should be able to observe the crystals...
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...Name______________________________________ Date________________ Period___________ Chapter 14 Water Resources MC Review 1. Around the world ____ people live without adequate access to water. A) 1.5 million B) 1.1 billion C) 10 million D) 7 billion E) 19 million 2. Which of the following is NOT a part the United Nations Development Program? A) Individuals will be responsible for limiting their use of water B) It will lower the cost of water C) It will provide public financing for water infrastructure development D) Water access will be a part of broader poverty-reduction programs E) Water providers will be held responsible for consistency and safety 3. The human body is made up of approximately ____ percent water by weight. A) 50 B) 60 C) 70 D) 80 E) 90 4. Worldwide, freshwater use is: A) increasing because, on average, each person is using more water. B) decreasing because, on average, agriculture is conserving more water. C) decreasing due to the decline in the global population growth rate. D) decreasing due to improved technology and greater efficiency. E) relatively stable due to offsets between individual use and industrial conservation. 5. Artificial lakes in which water is stored for later use are called: A) cisterns. B) lakes. C) ponds. D) reservoirs. E) estuaries. 6. The basis for most of water's physical properties is: A) its non-polar structure. D) its status as a positive ion...
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