Solutions Lab Report

Instructions: In this laboratory activity, you will investigate how temperature, agitation, particle size, and dilution affect the taste of a drink. Fill in each section of this lab report and submit it and your pre-lab answers to your instructor for grading. Solutions Lab Report Title: SOLUTIONS LAB Objective(s): investigate how temperature, agitation, particle size, and dilution affect the taste of a drink. Hypothesis: 1. Write a hypothesis that predicts how each solubility factor will affect the solution. Does it make it sweeter, watery, murky, or grainy? How does it compare to the control drink made according to the powdered drink mix package? The solubility factors to test are heating the solvent, stirring the solvent, and decreasing the particle size before dissolving the drink mix in the solvent. An example hypothesis could be: Heating up a solvent increases the sweet taste of a powdered drink mix. I think that the ones that get heated will taste the best because the solution will mix better and give it a better taste compared to the a room temperature or cold one that wont mix with the sugar properly. 2. List your controlled variables, independent variable, and dependent variable for each test of the experiment. Controlled- temperature, particle size, volume Dependent- taste, texture, color Independent- particle size, stirring, temperature Materials: 13 plastic cups (12 oz) permanent marker for labeling measuring stick tablespoon and teaspoon kitchen scale that measures in grams (optional) water source of heat granulated sugar sugar cubes spoon for stirring 3–4 packages of powdered drink mix (6.6 ounces per package) Procedures: 1. Measure 2.5 cm from the bottom of each plastic cup and draw a line. Filling to this line will represent approximately 100 mL for each cup. 2. Label one cup "Control." Label three cups for each molarity (1.0 M and 0.5 M). 3. Label one cup for each molarity with the solubility factor being tested. Labels are listed below: 1.0 M with sugar 1.0 M with sugar cubes 1.0 M without heat 1.0 M with heat 1.0 M without stir 1.0 M with stir 0.5 M with sugar 0.5 M with sugar cubes 0.5 M with heat 0.5 M without heat 0.5.M with stir 0.5 M without stir 4. Mix the fruit mix according to the recipe on the package. Once complete, pour the fruit drink into the cup labeled "Control" to the 2.5 cm line. 5. Using the mass values from your pre-lab, create 1.0 M and 0.5 M solutions of fruit drink mix for your 1.0 M and 0.5 M cups. If you do not have a kitchen scale that measures in grams, use 1 tablespoon = 12.5 g and 1 teaspoon = 4 g as approximate measurements. 6. Test each solubility factor for each molarity but not your control solution. See procedures below. Test one—Temperature: Mix 1 teaspoon of sugar in the room temperature drink solution in the 1.0 M without heat and 0.5 M without heat cups. Mix 1 teaspoon of sugar in hot drink solution in the 1.0 M with heat and 0.5 M with heat cups. Test two—Agitation: Mix 1 teaspoon of sugar in the 1.0 M with stir, 1.0 M without stir, 0.5 M with stir, and 0.5 M without stir cups. Stir the solution in the 1.0 M with stir and 0.5 M with stir cups for 30 seconds. Leave the other solutions unstirred. Test three—Particle size: Mix 1 teaspoon of sugar in the 1.0 M with sugar and 0.5 M with sugar cups. Drop 1 sugar cube in the 1.0 M with sugar cubes and 0.5 M with sugar cubes cups. 1 sugar cube = 1 teaspoon 7. Time to taste test. Record your observations of taste, color, and texture for each solution in the data tables. Be sure to drink water between taste tests to clear your palate. Data and Observations: Table 1 Taste Control SWEET Texture SMOOTH Color LIGHT RED Table 2 Create a data table for your observations for taste, color, and texture for each solution. FACTOR TEMPERATURE AGITATION SURFACE AREA MOLARITY TASTE TEXTURE COLOR 1.0M W/O HEAT STRONG/SWEET GRAINY DARK RED 1.0 W/ HEAT STRONG/ VERY SMOOTH Dark red SWEET 0.5 w/o heat Moderate sweet SOMEWHAT LIGHT RED GRAINY 0.5 W/ HEAT MODERATE VERYSMOOTH LIGHT RED SWEET 1.0M W/O AGIG STRONG SOUR VERY GRAINY DARK RED 1.0 W/AGIG STRONG BUT SMOOTH DARK RED SWEET 0.5 W/O AGIG SOUR VERY GRAINY LIGHT RED 0.5 W/ AGIG SWEET, SMOOTH LIGHT RED MODERATE 1.0M STRONG SWEET SMOOTH Dark red GRANULATED SUGAR 1.0 sugar cube Strong sour 0.5 GRANULATED MODERATE/ SUGAR SWEET Lumpy SMOOTH DARK RED Light red Analysis and Conclusion: 1. Write one paragraph describing what happened in the experiment and whether your hypothesis was supported by your data. I realized that when I increased my stirring speed and the temperature, there was a little more sweetness and smoothness in the mixture. The 1.0m solution seemed much stronger than the 0.5m solution. 2. If you were working for a beverage company, which molarity would you recommend and what directions for mixing would you create for the drink package? Support your claims using the data you collected. Create a 0.5 molar solution of drink mix using hot water and stirring well so that the particles can dissolve. So, the stirring and the heat would both break down the particles to make it taste better. 3. What do you think would happen to the solute in your heated solution if you cooled it? Explain your answer. I think that if you were to cool it the powder in the drink would not mix well and the powder would just sink to the bottom and when you drink it you would either taste water or the drink mix itself all at once because when its cool it does not dissolve in the water to mix properly. 4. If you needed to make 100 mL of a 0.2 M fruit drink solution from the 1.0 M fruit drink solution, how would you do it? (Hint: Use MsVs = MdVd to find the amount of concentrated solution you need, then add water to reach 100 mL.) Show your work. M1v1=m2v2 (Co.2m)(0.100l)=(1.0m)x X=0.02l =20.0ml of 1m solution then add 80 ml of water 5. Make the 100 mL of diluted 0.2 M solution and add 2 teaspoons of sugar. Compare the taste of this solution to your other solutions. How does it compare to the control solution? The 0.2m solution was much closer to the control in terms of taste 6. Baking soda (NaHCO3) can be added to a fruit mix solution to create a carbonated drink. An example is the reaction between baking soda and citric acid below. C6H8O7 + 3NaHCO3 → Na3C6H5O7 + 3H2O + 3CO2 a. What is the molar mass of citric acid (C6H8O7) and baking soda (NaHCO3)? C6H2O7=192g/mol NaHCO3=84g/mol b. How many milliliters of a 0.8 M solution of citric acid would be needed to react with 15 grams of baking soda? Show your work. 15gNaHCO3*1mol NaHCO3/84g*1mol C6H8O7/3mol NaHCO3*1L/0.8mol*1000mL/1L=74.4mL C6H8O7 0.8m=0.8mol/1L