Mark Warren J.

Bohol BSCE 1-B MTh September 29, 2019

Activity 1
Water and Its Properties

I. Introduction

Water is everywhere around us; it is even inside of us. It composes 71% of the surface
of our planet (Williams). While about 50%-60% of our bodies is water (Helmenstine). It is a
very important substance for life to thrive on earth, for us to survive and grow, and for the
production and transport of materials. Its properties, such as density, solubility, surface tension
and high heat capacity, enable it to become as important as it is now and this is why we need
to study its properties (Trisha).

II. Apparatus

4 250 mL beaker
2 100 mL Graduated Cylinder
2 Stirring rods
1 Thermometer
1 Wire Gauze

III. Procedures

Water as a Universal Solvent

1. 100 mL of water was poured in a beaker.
2. A teaspoon of salt was mixed into the water.
3. It was stirred well until the salt as dissolved.
4. The time in which the solute has dissolved was recorded.
5. Procedures 1 to 4 was done twice over. The data was recorded on the data sheet
provided.
6. Procedures 1 to 5 was done again but instead of salt, sugar was used.
7. Physical appearance of both solids were observed and recorded.

Water and its Changes in Density

1. 100 mL of water was poured in a beaker and 3 teaspoons of sugar was dissolved
in it. Food coloring was added and mixed well to make to the solution distinguishable.
 2. 15 mL of the solution was added to a graduated cylinder.
3. Procedures 1 and 2 were repeated in another beaker but using 2 teaspoons of sugar
instead of 3.
4. 15 mL of the contents of the second beaker were slowly and carefully added to the
cylinder in a manner of avoiding disturbance of the first solution inside the cylinder.
5. Procedures 1 to 4 were done again but using 1 teaspoon of sugar instead of 2.
6. There was no need to heat the mixture as the sugar dissolved.
7. Water was slowly added into the beaker on top of the 3 solutions.
8. Different colors of the food coloring was chosen for each solution.
9. Observations of the process were noted.

Water Hardness
1. 100 mL of water was added in a beaker.
2. The water was brought to a boil with the use of a Bunsen burner and a wire gauze.
3. As the water boiled, its temperature was measured for 3 minutes.
4. After the water has been boiled, its appearance was observed and noted.

IV. Results and Observation

1. - The salt is larger than the sugar and is irregularly sized.

- The sugar dissolved much faster than the salt.
- The time required to dissolve the same solute is different for each trial but not far off from
each other.
- The solute dissolves faster when stirring is faster.

2. - The different solutions didn’t mix together.

- The new solution poured unto the graduated cylinder stayed only on
top of the previously poured solution.
- The solution at the bottom contained the most sugar while the solution
on top has the least.

3. - It took longer time for the water to boil.

- The water evaporated and reduced in volume even if the water didn’t boil yet.
- When bubbles were formed, the water is at 93 C
- There is the appearance of white powder-like substance at the glass from the water
surface to the 40 mL mark (the initial volume of water)
- White precipitates were formed giving the water a white-like color.
Data:
Time (s) Time (s) Time (s)
Water + Sugar 63 57 55
Water + Salt 120 116 118

V. Answers to Questions

1. Which solute dissolved faster in Activity 1? Why do you think is this so?
The sugar dissolved faster. This could be due to their difference in size. While the
sugar has small size particles, the salt has some which are large. For the same amount,
smaller particles would give more surface area for the water molecules to come in contact and
interact with the sugar molecules and break it. The large size of salt would mean that lesser
salt surface is exposed to water molecules.

2. Which property of water does the activity portray? Explain this property.
The properties of water portrayed in the activity were density and surface tension.
Density refers to the quantity in grams per 1mL of the substance; meaning it refers to the
number of molecules per a specific volume of water. When more sugar was added, the mixture
became denser that’s why the one which contained three teaspoons of sugar was at the
bottom while the lesser dense ones stayed on top of it, and the fourth which contained only
water, floated on top as there is lesser molecules present. Such separation of the different
solutions is also made possible by surface tension, which makes the water molecules to shrink
to attain less surface area.

3. What is/are the precipitates found in the boiled water. Is the water hard or soft?
The precipitates found in the boiled water are the insoluble salts namely calcium
carbonate, and magnesium carbonate. The water is hard because such precipitates were seen
after boiling; an indication that the tap water contained calcium bicarbonate and magnesium
bicarbonate, from which the insoluble salts came from. The presence of such bicarbonates
makes the water hard; and without their presence, no precipitates would be observable.

VI. References

Helmenstine, Anne Marie. "How Much of Your Body Is Water?" 13 May 2019. Thought Co.
29 September 2019. <https://www.thoughtco.com/how-much-of-your-body-is-water-
609406>.
Trisha. "Properties of Water and its Importance to Life." 2 December 2014.
Biologydiscussions.com. 29 September 2019.
 <http://www.biologydiscussion.com/articles/properties-of-water-and-its-importance-to-
life/6008.>.
Williams, Matt. "What percent of Earth is water?" 2 December 2014. Phys.org. 29
September 2019. <https://phys.org/news/2014-12-percent-earth.html. Accessed 29
Sept. 2019.>.