COR JESU COLLEGE, INC.

College Department
Sacred Heart Avenue, Digos City, Philippines
Tel. No. (082) 553 – 2433 local 105* Fax No.: (082) 553 – 2433
Website: www.cjc.edu.ph

Name: Gievel E. Lopez Course & Years: BSED-SCIENCE 3

Schedule: _________________________

Subject: Analytical Laboratory (Sci 108 – Lab)

Experiment No. 1
Laboratory Worksheet No. 1: Colligative Properties (Freezing Point Depression)
Learning Target(s):
(1) Describe how freezing point depression works;
(2) Perform experiments that demonstrate freezing point depression

Introduction

Freezing point depression is a colligative property observed in solutions that results from
the introduction of solute molecules to a solvent. The freezing points of solutions are all lower
than that of the pure solvent and is directly proportional to the molality of the solute.

I. Materials Needed:
 2 beakers (100 mL)  2 table spoons white sugar
 2 Erlenmeyer Flask  A tsp. of vanilla extract
 2 Zip-lock plastic bags  Table salt (500 g)
 Crushed ice  Bunsen burner
 1 pack all-purpose cream  Iron stand
 1 pack fresh milk  Gauze mat

II. Procedure
A. Effect of Salt to boiling of water
1. Prepare two beakers. Fill each beaker with 25 mL distilled water
2. Heat the beaker in a bunsen burner set-up. Maintain the flame. Do not make adjustments
with it.
3. Record the time from the moment you ignited the burner until the water boils. Do not turn
off your burner.
4. Record the temperature of the water every 1 minute until it boils
5. Record your observations
6. Clean the beaker again and fill it again with 25 mL distilled water. This time, add 15 grams
of salt into it. Make sure the outside of the beaker is dry. Then place the beaker again in
the gauze mat and record the time from the moment it gets in contact with the flame until it
boils. Record the temperature of the water every 1 minute until it boils

Time Temperature (oC) Water only Water with table salt

1 minute
50 °C 42°C
2 minutes
80°C 80°C
3 minutes
97°C 98°C
4 minutes

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 5 minutes
6 minutes
7 minutes
8 minutes
9 minutes
10 minutes
Boiling state 100°C 100°C

B. Effect of Salt to melting of ice (you can do this simultaneously with the first
experiment)
1. Prepare two Erlenmeyer flask. Label as A and B. Determine the mass of the empty
flasks
2. Fill each flask with crushed ice. Just ¼ of the container. Determine the mass of the
ice.
3. For Flask A, add 100 grams of salt. For Flask B, leave it as it is.
4. Observe the action of the ice inside the two flasks.

Time Ice only Ice with table salt Observations

29°C 12°C The ice that is in

1 minute
contact with dissolved
salt melts faster.

15°C 8°C The ice that is in

3 minutes contact with dissolved
salt melts faster.

12°C 7°C The ice that is in

5 minutes contact with dissolved
salt melts faster.

C. Ice Cream Making. (you can do this simultaneously with the first experiment)
1. In a zip-lock, combine your food ingredients.
2. Mix them thoroughly
3. In another zip lock, place crushed ice. And add plenty of salt (about 500 grams, just
estimate)
4. Place your mixture inside the zip-lock with ice and roll, shake the bags gently for
about 20 minutes.
5. Observe the action of the mixture inside the food bag every 5 minutes. Take note of
the changes.

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 Condition Action of the Mixture (wetness/thickness) / Observations
(include also the hand feel of the ice in terms of
coldness)

Right after mixing before placing The food is melted and when it placed into mixture bag
into ice-salt mixture bag with ice-salt it is slowly cold and the ice cream turn into
ice.

After 20 minutes of mixing the Its melting point decreases so ice melt to form
food mixture water.

Post Lab Questions

1. Discuss comprehensively your observations in the boiling of the water with and
without solute?
Based on my observation of water without solute is after 1 minute the pure water
start boiling at 50°C and after 2 minutes it boil higher at 80°C and after 3minutes the
water boil at 97°C and also, within 3 minutes we are in boiling state which is 100 °C.
If you added solute in a water the boiling point will be higher than the boiling point of
pure solvent.

2. Discuss comprehensively your observations in the melting of the ice with and
without solute

When salt is applied, it dissolves into separate sodium and chloride ions that
disrupt the bonds between water molecules. As the ions loosen hydrogen bonds, the ice
melts into water. In short When common salt is added to ice, its melting point decreases
so ice melt to form water. Also I observe that if the ice don’t have salt it can’t last longer.

3. How did the salted ice affect the action of the food bag mixture? Would the action
of the food mixture be different without the salt?

The baggies with the most salt should "freeze" first with the bags containing
decreasing amounts of salt taking longer. The greater the salt content, the lower the
freezing point of the water and therefore the colder saltwater/ice solution becomes
generating ice cream quicker. And Yes, The sugar and fats in the mix interfere with the
formation of ice crystals, and it takes a colder temperature to get the ice cream to really

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freeze. Therefore, we can't use straight ice to chill the ice cream base, because the ice
will melt before the base gets cold enough. Salt provides the solution.

4. Discuss comprehensively the colligative properties boiling point elevation and

freezing point depression in the context of your experiment

Base on our experiment the decrease in the vapor pressure of the solvent that occurs
when a solute is added to the solvent causes an increase in the boiling point and
decrease in the melting point of the solution.

References for My Answers:

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