Discovering the Effects of Dissolving Monosodium Glutamate

to the Freezing and Boiling Point of Water

General Chemistry
 Objectives
The study aims to:
• To determine the differences in the boiling point among the water
mixed with dissolved monosodium glutamate and with pure water
only.
• To determine the differences in the freezing point among the water
mixed with dissolved monosodium glutamate and with pure water
only.
• To recognize the effect of adding Ajinomoto (monosodium
glutamate) to the boiling and freezing point of water.
• To identify the components of Ajinomoto (monosodium glutamate)
that affects the boiling and freezing point of water.
 Statement of the Problem
• What is the boiling/freezing point of water?
• What is the boiling/freeing point of water when
Ajinomoto (monosodium glutamate) is added?
• How adding Ajinomoto (monosodium glutamate) does
affect the boiling/freezing point of water when added?
How does it differ from the boiling/freezing point of
pure water alone?
• What are the components of Ajinomoto (monosodium
glutamate) that affects the boiling/freezing point of
water?
 Results
•Findings

Solution Boiling point Freezing point

Pure Water 100° C 0° C

Water w/ MSG 98° C -10° C

 The table shows the effects of both pure water and the
monosodium glutamate solution at its boiling point and freezing
point. The first column shows a separate boiling point for pure
water only and monosodium glutamate solution. The boiling point
of pure water is 100°C and of monosodium glutamate solution is
98°C. The freezing point of monosodium glutamate solution and
water alone were very different. The water’s freezing point is at 0°
C, while the monosodium glutamate solution is at -10° C.
 The monosodium glutamate's amino acid influences the boiling point
of water, but varies from that of the related literature, since it is less boiling
than pure water. Also, the protein in monosodium glutamate is another
factor that affects the boiling point of the water because the melting point
of protein also influences the boiling point of monosodium glutamate
solution.

Having said that amino acids from the monosodium glutamate

solution affect the boiling point of water, it also influences the freezing
point of it. The freezing point depression in monosodium glutamate is -17°
C and almost half a day was taken until freeze it is because the freezing
temperature has a low effect on the amino acid content. That's why the
freezing point depression was too low for the monosodium glutamate
solution to be completely frozen.

This concludes that protein and amino acid from the Ajinomoto
(monosodium glutamate) are the components that greatly affect the
boiling point and the freezing point of the water.