Investigate the effect of one factor on the boiling temperature of a liquid Essay

flavour (NaCl) is a stub with a low vapour pressure. In comparison to any sign of liquid, coarseness still has a lower vapour pressure. If salt was to be settled in wet (H2O), in this case for the prove, then because the salt go out cause the over all vapour pressure of the root word to decrease and have a lower vapour pressure. Lowering a solutions vapour pressure manner that the solution exit have a higher molecule vaporising hint then gross(a) weewee (without added salt). In other words, the boiling point of the solution leave behind increase and therefore have a higher boiling point temperature. A term apply to describe this outcome is also know as boiling-point elevation. 1In this investigate the affect of elude salt on the boiling point of tilt water leave alone be measured. minute tap water without tabulate salt added forget be the ascertain of this experiment and all results exit be compared to the results of the pure tap water. The temperature of th e water will be measured in degrees Celsius (C) and the amount of table salt added will be measured in grams (g). This experiment will be carried out at Standard Lab Conditions (SLC)Research QuestionHow does table salt affect the boiling point of water?HypothesisIt is hypothesised that adding table salt will cause the water to boil at a higher temperature.VariablesIndep culminationent variablesThe amount of table salt added to water. (g)* 0 grams (control)* 10 grams* 20 grams* 30 grams* 40 grams* 50 gramsDependent variablesThe temperature of water when it boils (C)Controlled variablesControlled variablesHow it will be controlledThe conditions of the surrounding area (temperature, wind, humidity etc) of where the experiment is carried outThe experiment will be carried out on one day but and at standard lab conditionsAvoid salt residues left on the thermometer when testing water temperatureDistilled water will be use to wakeful the thermometer before every testing of waterThe type o f water employ for the experimentTap water for the science lab will be employ for this experimentThe point at which the water temperature will be recordedThe temperature of the water will be recorded when the whole locate of the water is boiling and bubblingThe length of clock time the thermometer is left in the beaker of waterThe thermometer will be left for 30 seconds in the beaker, to line of battle clear results of the water temperatureThe depth at which the thermometer is left in the beakerThe end tip of the beaker will be put right at the join bottom of the beakerThe Bunsen burner blast that will heat the beakerThe heat of the grim flame will boil the water in the beakerThe length of time the Bunsen burner is left undisturbed on blue flame to take its optimum temperatureWhen the Bunsen burner unhurt flame is changed to blue flame, the Bunsen burner will be left on the bench undisturbed for 2 proceedingsThe repetition and speed of stir the solutionWhen the beaker i s placed onto the tripod with the blue flame on, immediately 5 slow circle rotations of the stirring rod will be performed to dissolve the salt into the waterThe amount of water employ for this experimentFor this experiment, 500 millimetres of water will be measured in the beakers. When measuring the water level, the observer must get down to substance level to avoid parallax error and mis take ining of the water levelAvoiding contaminations to the equipment used in this experimentBefore using equipments, distilled water will be used to thoroughly clean all equipments to avoid contamination and residuesThe smirch and type of table salt used for this experimentWoolworths Iodated Table Salt will be used for this experimentThe accuracy of measuring low amount of saltThe sampler take away will be modify with salt right to the treetop, (touching the edges but not overflowing) with salt.2. A wash store was used to thoroughly clean all equipments of this experiment. Including beake rs, graduated cylinder thermometer, stirring rod3. With a permanent marker pen, each beaker was labelled (near the top mouth of the beaker) Control 10g 20g 30g 40g 50g respectively, in relation to the amount of salt that will be added to the water4. The graduated cylinder was used to measure 500mL of tap water, and the tap water was then placed into a beaker. This was repeated until all six beakers were filled with 500mL of tap water5. The sampler spoon was used to weigh the amount of table salt that each beaker of water unavoidable according to the labels of the beakersEg If the beaker is labelled 30g, then 30g of salt must be added to the beaker. Which means salt will have to be scooped three times with the spoon6. The Bunsen burner was set up and the safe flame was left on. The tripod was placed directly above the flame7. When the Bunsen burner was changed to the blue flame, the stopwatch was used to record 2 minutes of the flame left undisturbed8. The beaker that read Control w as immediately placed onto the tripod after two minutes was up9. The stirring rod was instantly retrieved and 5 slow circle rotations were performed to dissolve the salt into the water10. The beaker was left stable on the tripod. Whilst waiting for the water to boil, changes to the solution was carefully observed. Observations were recorded as qualitative data. When the whole originate of the water boiled, the tip of the thermometer was immediately placed at the centre of the beaker for 30 seconds. The degree of the water was then recorded.11. In avoiding dangers, the blue flame was changed to the safe12. The beaker tongs was used to remove the beaker from the tripod and the beaker was then placed away from the experiment area13. The wash bottle was used to clean residues off the thermometer.14. locomote 7-12 was then repeated for the rest of the beakers labelled 10g 20g 30g 40g 50g15. In obtaining more faithful results, the whole experiment was carried out another three times an d the number was then calculatedTest 1 result + Test 2 result + Test 3 resultBibliography1. How Does Salt Affect the turn Point of Water. David Bradley. 27 Dec 2006. 07 Feb 2009. http//www.sciencebase.com/science-blog/how-does-salt-affect-the-boiling-point-of-water.html