Definition of terms??

 freezing Point
-The temperature at which a liquid turns into a solid is known as its freezing point. In
theory, the melting point of a solid should be the same as the freezing point of the
liquid. For example, at 32 degrees Fahrenheit (0 degrees Celsius), there is an
equilibrium between water freezing and ice melting. Molecules of ice are melting, and
molecules of water are sticking to the ice and becoming frozen at the same time. The
water looks frozen at this point.
 Water Molecules
-A water molecule consists of one oxygen atom and two hydrogen atoms. Temperature
measures how much energy is created by moving molecules. When water molecules are
cold, they don’t have a lot of energy, so they don’t move around a lot. Instead, they
move together and form hydrogen bonds to create a solid structure called ice.
 Adding Sugar to Water
-When you add sugar to water, the water (the solvent) becomes a solution (a solute
dissolved in a solvent). Adding sugar disrupts the liquid state because sugar molecules
move around aimlessly, making the liquid water molecules less organized. Sugar
molecules don't pack together with water molecules, so when the water molecules start
to freeze, the sugar molecules remain in the liquid water. When the water molecules
create ice, the sugar molecules have a smaller volume of liquid in which to move.
 Freezing Point Depression
-Sugar particles are able to dissolve only in a liquid solvent and won't dissolve when
the solvent is in a solid state. Therefore, adding sugar to water lowers the chemical
potential of the solution, which also lowers its freezing point. In other words, a solution
of sugar dissolved in water must be cooled to a lower temperature than the pure
solvent in order for freezing to happen. When the freezing point of a liquid is lowered
by the presence of an additive, freezing point depression occurs. The exact freezing
point is determined by the quantity of solute particles dissolved in the solvent. The
more solute particles there are in the water, the greater the freezing point depression
of the solution.

Summary of the study you are making/experiment

 The boiling point of water depends on the pressure, however if sugar is added to water,
then the pressure and hence the boiling point changes. The boiling point of a solution of
sugar in water, or of a juice, under a given pressure, increases with the concentration of
the solution. This is to say that decreasing purity also increases the boiling point. To
explain in more detail, the increase in the boiling point of water depends on the number of
molecules you add to the liquid. Sugar has very large molecules. Sugar has a molecular
weight that is 3 times larger than that of salt. It does not split up in different particles
when in water as salt does. So adding 7g of sugar into water you're adding
700,000,000,000,000,000,000 particles to the water. As soon as any of the sugar dissolves in
the water, the boiling point of the water will begin to rise by half a degree Celsius for
every 180 grams of sugar dissolved. Sugar in the water should raise the boiling point of the
solution, meaning that it will need to reach a higher temperature before it begins to boil.
Thus taking longer to boil, but raising the overall boiling point. WhileWater freezes at 32
 degrees Fahrenheit (0 degrees Celsius), but when a solute such as sugar is added, the
freezing point changes. The sugar molecules prevent the water from making hydrogen
bonds, which are required for solidity, and the water has to become even colder before it
reaches its freezing point.

lutions have characteristics known as collaborative properties, which change depending on the solute
concentration. Boiling point elevation and freezing point depression are two instances of this, where the
boiling point of a solvent rises when a solute is added and the freezing point of a solvent falls when a solute
is added, respectively. We'll look at how iodized salt influences the boiling and freezing points of water in
this experiment. Expect this experiment to provide clear facts and an explanation of how adding iodized salt
changed the freezing and boiling points of water. Also, you'll see some proof of practices that might
genuinely broaden your comprehension