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Lab Report - Solubility

The lab report investigates the effect of temperature on the solubility of sugar in water, hypothesizing that higher temperatures will result in greater solubility. The procedure involves measuring solubility at various temperatures (cold, room temperature, hot, and boiling) and recording the amount of sugar that dissolves. The conclusion confirms the hypothesis, indicating that increased temperature correlates with increased solubility, while also noting potential experimental errors and suggestions for future experiments.

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17 views6 pages

Lab Report - Solubility

The lab report investigates the effect of temperature on the solubility of sugar in water, hypothesizing that higher temperatures will result in greater solubility. The procedure involves measuring solubility at various temperatures (cold, room temperature, hot, and boiling) and recording the amount of sugar that dissolves. The conclusion confirms the hypothesis, indicating that increased temperature correlates with increased solubility, while also noting potential experimental errors and suggestions for future experiments.

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randombtskpop786
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Lab Report

Part 1: Introduction

Title: Solubility

Purpose: Explore the relationship between temperature and solubility using a laboratory
procedure

Question: What is the effect of temperature on the solubility of a solid in a liquid?

Hypothesis: If the temperature of the liquid is increased, then more sugar will dissolve, because
warm solutions hold more solute than cold solutions.

Part 2: Materials and Procedure

Materials:

 100 mL beaker
 beaker tongs
 spoon
 stirring rod
 thermometer
 hot plate
 hot pad
 balance
 300 g sugar
 ice
 water

Procedure:

Step 1: Gather Materials

Step 2: Measure the Mass of One Spoonful of Sugar


Use a weighing paper to measure the number of grams of sugar that are in one spoonful
of sugar. Be sure to use a level spoonful, not a heaping spoonful, to help ensure that
each time you add sugar, it is approximately the same amount. Record that value above
the data table.

Step 3: Measure Solubility in Cold Water

a) Place ice in a 100 mL beaker. Fill the beaker with water until the ice and water total 50
mL. Stir until just a small amount of ice remains. Let the temperature of the chilled
water stabilize to obtain a temperature ≈ 5°C (between 0°C and 10°C).
b) Record the temperature in °C.
c) Add a spoonful of sugar (again, a level spoonful, not a heaping spoonful). Stir using the
stirring rod. Continue adding spoonful’s of sugar until the solution becomes saturated,
stirring after each spoonful is added.
d) After the solution reaches saturation, record the amount of sugar (in spoonful’s)
dissolved before the saturation point. Do not discard the solution; continue to use it
throughout the rest of the procedure.

Step 4: Measure Solubility in Room Temperature Water

a) Place the beaker on the hot plate (setting on medium). Check the water temperature
periodically until the water reaches ≈ 25°C (between 20°C and 30°C). Use the tongs to
remove the beaker from the hot plate.
b) Record the temperature in °C.
c) Add a spoonful of sugar and stir using the stirring rod. Continue adding spoonfuls of
sugar until the solution becomes saturated, stirring after each spoonful is added.
d) After the solution reaches saturation, record the amount of sugar (in spoonfuls)
dissolved before the saturation point. Remember to include the number of spoonfuls
added in Step 2

Step 5: Measure Solubility in Hot Water


a) Place the beaker on the hot plate (setting on medium). Check the water temperature
periodically until the water reaches ≈ 50°C (between 45°C and 55°C). Use the tongs to
remove the beaker from the hot plate.
b) Record the temperature in °C.
c) Add a spoonful of sugar and stir using the stirring rod. Continue adding spoonfuls of
sugar until the solution becomes saturated, stirring after each spoonful is added.
d) After the solution reaches saturation, record the amount of sugar (in spoonfuls)
dissolved before the saturation point. Remember to include the number of spoonfuls
added in Steps 2 and 3

Step 6: Measure Solubility in Boiling Water

a) Place the beaker on the hot plate (setting on high) until you observe the water boiling (≈
100°C). Use the tongs to remove the beaker from the hot plate.
b) Record the temperature in °C.
c) Add a spoonful of sugar and stir using the stirring rod. Continue adding spoonfuls of
sugar until the solution becomes saturated, stirring after each spoonful is added.
d) After the solution reaches saturation, record the amount of sugar (in spoonfuls)
dissolved before the saturation point. Remember to include the number of spoonfuls
added in Steps 2, 3, and 4.

Step 7: Dispose of Waste

Let the solution cool before disposing. Dispose of all materials as instructed by your
teacher. Clean and dry the glassware before putting it away.

Part 3: Data

Data Table:
Graph:

Part 4: Analysis and Conclusion

Analysis:
In the graph above lets
identify the left most
point as point 1 we see
that point one has
the lowest temperature
of any other point and
the lowest amount of
dissolved sugar
Point 2’s temp is a little
higher and so is its
amount of dissolved
sugar we see this trend
continue with the other
two points
In the graph above lets identify the left most point as point 1 we see that point one has the
lowest temperature of any other point and the lowest amount of dissolved sugar. Point 2’s
temperature is a little higher and so is its amount of dissolved sugar. We see this trend continue
with the other two points.

Conclusion:

The purpose of this experiment was to explore the relationship between temperature and
solubility using a laboratory procedure. With this analysis we see as the temperature increases
the grams of dissolved sugar increases which does support our hypothesis “If the temperature
of the liquid is increased then more sugar will dissolve because warm solutions hold more
solute than cold solutions”

Some possible experimental errors include misread temperatures, miscalculated spoonfuls of


sugar to grams of sugar, overfilling the spoon rather than filling it flat to keep a consistent
measurement.

Some future experiment suggestions are that we could have tested more solids (like salt) other
than sugar. We could have also tested different liquids.

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