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

common flavor (NaCl) is a substance with a low drying up pressure. In equation to any geek of liquid, season still has a lower drying up pressure. If salt was to be dissolved in piddle (H2O), in this causa for the examine, then consequently the salt pass on cause the overall desiccation pressure of the solution to decrease and have a lower vapour pressure. Lowering a solutions vapour pressure pith that the solution give have a higher(prenominal) molecule vaporising backsheesh then slender urine (without added salt). In other words, the churning appoint of the solution leave behind increase and therefore have a higher boiling point temperature. A term employ to describe this end point is also known as boiling-point elevation. 1In this try out the affect of dodge salt on the boiling point of tap weewee will be measured. Pure tap water without table salt added will be the control of this experiment and all outcomes will be compared to the results of the pure t ap water. The temperature of the water will be measured in degrees Celsius (C) and the gist of table salt added will be measured in grams (g). This experiment will be carried out at Standard Lab Conditions (SLC) explore 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.VariablesIndependent variablesThe heart and soul of table salt added to water. (g)* 0 grams (control)* 10 grams* 20 grams* 30 grams* 40 grams* 50 grams reliant 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 iodin day only and at standard science laboratory conditionsAvoid salt residues remaining on the thermometer when testing water temperatureDistilled water will be used to uninfect ed the thermometer before every testing of waterThe type of water used for the experimentTap water for the science lab will be used for this experimentThe point at which the water temperature will be recordThe temperature of the water will be recorded when the whole surface of the water is boiling and bubblingThe length of clock the thermometer is odd in the beaker of waterThe thermometer will be left for 30 seconds in the beaker, to show clear results of the water temperatureThe depth at which the thermometer is left in the beakerThe end tip of the beaker will be move unspoiled at the centre bottom of the beakerThe Bunsen burner irrupt that will rut the beakerThe heat of the drear flame will boil the water in the beakerThe length of time the Bunsen burner is left self-possessed on benighted flame to r for each one its optimum temperatureWhen the Bunsen burner safe flame is changed to mettlesome flame, the Bunsen burner will be left on the bench undisturbed for 2 minutesTh e repetition and speed of breathing in the solutionWhen the beaker is lay onto the tripod with the good-for-nothing flame on, immediately 5 decompress circle rotations of the stirring rod will be performed to dissolve the salt into the waterThe make out of water used for this experimentFor this experiment, 500 millimetres of water will be measured in the beakers. When measuring the water level, the observer must admit down to eye level to empty parallax error and misreading 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 brand and type of table salt used for this experimentWoolworths Iodated Table saltiness will be used for this experimentThe the true of measuring small amount of saltThe sampler spoon will be filled with salt right to the top, (touching the edges but not overflowing) with salt.2. A wash bottle wa s used to thoroughly clean all equipments of this experiment. Including beakers, calibrated 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 needed 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 common chord 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 t o record 2 minutes of the flame left undisturbed8. The beaker that read Control was 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 soft data. When the whole surface 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. Steps 7-12 was then repeated for the rest of the beakers labelled 10g 20g 30g 40g 50g15. In obtaining more accurate results, the whole experiment was carried out another trio times and the average was then calculatedTest 1 result + Test 2 result + Test 3 resultBibliography1. How Does Salt Affect the Boiling 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