Jeremy Boudreau Mod 1 Block F Science Connection Lab

Title- Solutions Purpose- Solutions play a large role in the world, in humans and in our cooking. Having an
understanding of the properties of solutions at different concentrations will enable us to accurately apply and execute fundamental scientific principles. In our activities we will be working with solutions at varying concentrations to determine their properties. These properties will include the boiling temperature, solid consistency and crystallization.

Hypothesis- When boiling water, if add multiple tablespoons of salt, then the boiling point will
therefore increase.

Procedure- Procedure: Be sure that you focus on the accuracy of your measurements.
Put one quart of cold tap water into a small saucepan. Bring it to a boil and record the temperature. Put 2 fluid oz. into a labeled dish for the freezer. Add 1 Tablespoon salt to a quart of cold water. Bring it to a boil and record the temperature. Put 2 fluid oz. into a labeled dish for the freezer. Repeat, adding one additional Tbls. salt to each subsequent batch until the waters boiling temperature changes by two degrees. Add double the amount of salt it took to a quart of water and bring to a boil, record the boiling temperature Place a sample from each batch into the freezer. After the samples have been given time to freeze evaluate their consistency. As the freezer is a constant temperature the difference in the batches will be perceivable by checking their consistency.

Data/ ResultsAs shown by the graph below, it took three tablespoons of salt to raise the boiling point of water by two degrees. At this point I observed that the taste of the water was far too salty to cook anything in. I discovered that doubling the amount of salt needed to raise the temperature two degrees raised the temperature another degree. However, the salt was far too overpowering to ever use as a means of cooking. My hypothesis proved to be true; the temperature did increase when salt was added.

The freezing point of the samples was also changed by the addition of salt. The samples with salt added proved to have a lower freezing point and therefore melted in a quicker time span than the samples with less salt.

Boiling point of water (degrees F)

215 214.5 D 214 e g 213.5 213 r e 212.5 e 212 s 211.5 F ) 211 210.5 210 0T 1T 2T 3T 6T Amouint of salt added (tablespoons) (

Boiling point of water (degrees F)

Conclusions- In this application (salt being added to water) I made the conclusion that different
concentrations of solutions have an impact on the phase change temperatures of the solutions. When a higher quantity of the solute, in this application it was salt, is added to the solvent, water in this application, the solvent boiled at a higher temperature and froze at a lower temperature which caused them to thaw quicker than the samples with less solute. This information has a practical use in kitchens every day, mainly the boiling point. If any item needs to be boiled at a higher temperature, salt can be added to achieve this effect. However, the water would impose a highly salty taste on whatever food is being cooked in the aforementioned salt water solution. From the information I gathered during this lab, I conclude that when we add a pinch of salt to water to cook an item, such as fettuccini or carrots, we do so to add flavor to the item rather than to change the boiling temperature.