08.03 Solutions Lab

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. Title: 08.03 solutions lab report Objective(s): determine how temperature, agitation, particle size and dilution will affect the taste of the drink that is being made Hypothesis: . Heating up a solvent increases the sweet taste of a powdered drink mix, while cooling it could also change the taste of the solution Procedures: A list of materials and summary of steps has been provided for you. List and explain your controlled variables, independent variable, and dependent variable for this lab. 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) Variables: Remember, controlled variables are factors that remain the same throughout the experiment. An independent (test) variable changes so that the experimenter can see the effect on other variables. The dependent (outcome) variable will change in response to the test variable. Controlled variables: sugar added to the solution Independent variable: liquid in the cup Dependent variable: heated/ non heated Summary of Steps: 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 without heat ● 1.0 M without stir ● 0.5 M without stir ● 0.5 M without heat ● 1.0 M with heat ● 1.0 M with sugar ● 0.5 M with heat ● 0.5 M with sugar ● 1.0 M with stir ● 1.0 M with sugar cubes ● 0.5.M with stir ● 0.5 M with sugar cubes 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 sugar 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: Conclusion: Write a conclusion statement that addresses the following questions: ● How did your observations help you infer the solubility of each solution? ● my observations helped me infer the solubility of each solution because it added on to the conclusion questions that helped me ● How did temperature, agitation, and particle size affect solubility? ● this affected the solubility because it either made it more or less sweet ● Do your data support or fail to support your hypothesis (include examples)? ● How do you think the investigation can be explored further? ● this investigation can be explored further by keep doing it with different temperatures and more or less sugar and liquid in the cup. Post-Lab Reflection Questions Answer the reflection questions using what you have learned from the lesson and your experimental data. It will be helpful to refer to your chemistry journal notes. Answer questions in complete sentences. 1. 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. The molarity I would recommend would be 1.0 M without heat because its sweet and it’s like a perfect amount 2. What do you think would happen to the solute in a heated solution if you cooled it? Explain your answer. I believe that the solute in a heated solution would be the same in a cooled solution because its still the same amount of sugar in the solution. I 3. 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. 1.0m times V1= 0.2m times 0.1L V1= 0.02 L = 20 ml therefore we will take 20.0 ml of the 1.0 m of the fruit drink solution and then add 80.0 ml of water to make 100 ml of a 0.2 fruit drink solution 4. 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 (C 6H8O7) and baking soda (NaHCO3)? The molar mass of these would be 192.0 and 84.0 the molar mass of C6H8O7 would be 6( atomic mass if C) then you’d add 8(atomic mass of H) then you’d add 7( atomic mass of O) this equates to 6(12.0 g/mol)+ 8(1.0 g/mol) + 7(16.0 g/mol) this equates to 192.0 g/mol The molar mass of NaHCO3= the atomic mass of NA plus the atomic mass of H plus the atomic mass of C plus 3 atomic mass of O = this equates to 23.0 g/mol plus 1.0 g/mol plus 12.0 g/mol plus 3(16.0 g/mol) 84.0/ 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. 15/84= 0.179 mol then add 3 mol of baking powder would react with 0.179/3 then we’d have the yield of 0.059 mol of citric acid then the volume of citirc acid would be the number of moles/ the concentration that would have the citric acid = 0.059/0.8 this would equate to 0.074 l