SAMAR STATE UNIVERSITY

Arteche Blvd., Catbalogan City, Philippines 6700

College of Engineering

Experiment No. 1
Determination of Density of Common Liquids

I. Background

The density, 𝜌, of an object is defined as the ratio of its mass to its volume. Density can be useful in
identifying substances. It is also a convenient property because it provides a link (or conversion
factor) between the mass and the volume of a substance.
𝑚𝑎𝑠𝑠 𝑘𝑔
𝜌= = 3
𝑣𝑜𝑙𝑢𝑚𝑒 𝑚
Mass and volume are extensive (or extrinsic) properties of matter - they depend on amount.
Density, an intensive (or intrinsic) property, is a kind of "heaviness" factor. In macroscopic terms,
density reflects how much mass is packed into a given three-dimensional space. Typically, densities
are reported g/ml or g/cm3 (which are equivalent because 1ml ≡ 1cm3). Experimentally, mass and
volume measurements are required to calculate density.

Masses are measured on weighing scales. Volume is an amount of space, in three dimensions, that
a sample of matter occupies. The number and the phase of the molecules in the sample primarily
determine the volume of a substance. As you heat something up, the volume usually increases
because the faster moving molecules are further apart. Since volume is in the denominator,
increasing the volume decreases the density.

II. Objective/s

To determine the density of common liquids such as water, vegetable oil, and glycerin (or any
similar liquid).

III. Apparatus

(a) set of transparent containers of homogeneous sections, (b) measuring scale, (c) weighing
scale, (d) ordinary tap water, (e) vegetable oil, glycerin (corn syrup or honey will do if none is
available).

IV. Procedure

1. Determine the mass of the container using the weighing scale.

2. Pour some liquid into the container.
3. Measure the level of the liquid and calculate its volume.
4. Weigh the container with the liquid.
5. Solve the density of the liquid by computation.
6. The above procedure comprises the first set of determining the density of liquid.
7. Repeat the procedures above and consider it as the second set and third sets for other
liquids.
V. Sample Videos

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 SAMAR STATE UNIVERSITY
Arteche Blvd., Catbalogan City, Philippines 6700
College of Engineering

Liquid Density Experiment | Easily Conduct this Experiment at Home!

https://www.youtube.com/watch?v=BIzpH7gL7bg&feature=emb_logo

How to Calculate Density of Liquids - With Examples

https://www.youtube.com/watch?v=DVQMWihs3wQ

VI. Drawing

OIL

WATER

HONEY

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 SAMAR STATE UNIVERSITY
Arteche Blvd., Catbalogan City, Philippines 6700
College of Engineering

VII. Observation and Computation

Set A
Type of Liquid WATER (RED)
Mass of Empty Container = 31 g
Mass of Container with Liquid = 88 g
Mass of Liquid = 57 g
Volume of Liquid = 60 ml or cu.cm.

Density, 𝜌 = 950 kg/cu.m.

Set B
Type of Liquid HONEY
Mass of Empty Container = 31 g
Mass of Container with Liquid = 122 g
Mass of Liquid = 91 g
Volume of Liquid = 60 ml or cu.cm.

Density, 𝜌 = 1516.67 kg/cu.m.

Set C
Type of Liquid COOKING OIL
Mass of Empty Container = 31 g
Mass of Container with Liquid = 83 g
Mass of Liquid = 52 g
Volume of Liquid = 60 ml or cu.cm.

Density, 𝜌 = 866.67 kg/cu.m.

VIII. Result

Based on the observation as well as the computation the density of water is 950
kg/cu.m. the density of honey is 1516.67 kg/cu.m. and lastly the density of cooking oil
866.67 kg/cu.m.

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 SAMAR STATE UNIVERSITY
Arteche Blvd., Catbalogan City, Philippines 6700
College of Engineering

IX. Conclusion

Based on the given data the computed amount of densities are 950 kg/cu.m. for
water, 1516.67 kg/cu.m. for honey and 886.67 for cooking oil. Obviously the
most dense among all the liquids is the honey while the least dense is the cooking
Oil. Density is basically defined as how much “stuff”is packed into a particular
Volume. That is why honey is much denser because the overabundance of sugar
Makes honey unstable. Thus the honey will crystallize since it is an oversaturated
Sugar solution. And it is more packed than the other liquids.

Note: Video presentation of activity conducted will be submitted together with the written report.

Evaluation Criteria:

Content 30%
Organization 20%
Originality 20%
Application 20%
Timeliness 10%
Total 100%

Performed by:

STUDENT’S FULL NAME

Year and Section
Date Performed:

Presented to:

ENGR. HEBE C. UY, MECE

Faculty

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