ST.

PIUS X INSTITUTE
CUYAPO NUEVA ECIJA

PERFORMANCE TASK IN GENERAL

CHEMISTRY 2

Submitted by: Irish Angelou J. Dela Cruz

Rachelle Faith Garcia
Submitted to: Mr. Ceserio Macapagal
 THE IMPACT OF FREEZING AND BOILING POIINT ON THE
WAY SUGAR AND GELATINE POWDER DISSOLVES IN WATER

The aim of experiment

The aim of this experiment is to determine the impacts on boiling point or freezing point when a
solid is dissolved in water using the properties of solution, solubility which means the amount of
solute dissolved in a given amount of solvent, and the stoichiometry that deals with the
relationship in a chemical reaction.

Hypothesis
After boiling the sugar and water mixture, it will become clear and thick than before, but the
color of it will be the same. After boiling the gelatine powder and water mixture, it will become
more thicker and will become darker color because the rest of the powder will be dissolved, but
after a while it will become solid.

Introduction
In this experiment which is knowing the effects of freezing and boiling point in the sugar and
gelatine, we will be able to know the differences of each mixture, how we dissolved the
solidified materials in the water, boil it and freeze it. Even though they have the same methods,
they have different outcomes.

Methods used
When sugar and gelatin are combined, they dissolve in water to create a solution. This solution's
impact on water's freezing point can be explained using the freezing point depression technique.
When a solute is added to a solvent, a phenomenon known as "freezing point depression" occurs,
lowering the solvent's freezing point. This is because the solute molecules make it more
challenging for the solvent molecules to organize themselves into a solid state, thereby
preventing the solvent molecules from forming the crystal lattice structure that emerges when the
solvent freezes. As a result, the solution's freezing point is lower than the solvent's pure freezing
point. The concentration of sugar and gelatine powder in the water after it has dissolved can be
found using the method of boiling point elevation. This approach is predicated on the idea that a
solution's boiling point is higher than a pure solvent's. This is due to the fact that solute particles
prevent solvent molecules from escaping from the liquid phase during boiling. The water with
dissolved sugar and gelatine is brought to a boil in order to use the boiling point elevation
method. The boiling point of the solution is determined, and its value is contrasted with the
boiling point of pure water under the identical conditions of atmospheric pressure. In terms of
these two values' difference.

The results
SUGAR AND GELATIN POWDER WITHOUT WATER

SUGAR AND GELATIN POWDER DISSOLVED IN

WATER

AFTER FREEZING
 AFTER BOILING

Discussion of the results

Freezing Point
Water and Sugar
The water and sugar mixture became solid, the color of it became white, and has a rough surface.
The sugar stays behind the liquid water as the ice forms and sugar lowers the freezing point of
water.

Gelatin Powder and Water

The water and gelatin powder mixture also became solid, the surface of it is much smoother
unlike water and sugar mixture, and the color became darker.

Boiling Point
Water and sugar
After boiling the sugar altogether with water, I noticed that there is less water, but other than
that, the color and texture didn’t change at all. Sugar is non-volatile solute so adding sugar to
water will raise the boiling point of water.

Gelatin powder and water

After boiling the solidified materials, it became a thick but as you can see in the picture it looks
like just a liquid but no it is actually thick and the remaining powder is dissolved. And after a
while, it became solid.
Conclusion
After this experiment, it proves that sugar will really increase the boiling point of water and will
surely descrease the freezing point of water Sugar dissolves in water because intermolecular
connections between the slightly polar sucrose molecules and the polar water molecules release
energy. The energy required to destabilize the structure of both the pure solute and solvent is
made up for by the weak bonds that develop between the solute and the solvent. As well as also
realized that doing the boiling and freezing point in different solidified materials with same
methods, the outcome will still be different from each other.