Copy of Project 5 Rock Candy Report

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Primavera - Online *

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101

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Chemistry

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Jun 26, 2024

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If you need help with any of the sections on this lab report, please refer to the Project Resources Document . If you do not have the materials to complete this experiment, please contact your instructor. Project 5: Rock Candy Lab Report Name: Nathalie Becerra Toledo EXPERIMENTAL QUESTION: How does the amount of sugar in a supersaturated solution affect how soon crystallization occurs? HYPOTHESIS – 10 pts Think back to your hypothesis from the pre-lab quiz. Restate your hypothesis here and be sure to read feedback that may have been left from your instructor. Remember to use an “If …… , then …… .” statement. Remember: You can get the hypothesis from the “Pre-Lab Quiz”. So, If we Increase the amount of sugar in a supersaturated solution. It will slow down the crystallization process. MATERIALS – 5 pts List the materials used in your experiment . 1 cup water per candy solution White granulated sugar or brown sugar Crystal collectors, such as sticks , string or straws 4 solution containers , see through Small saucepan Measuring pan Stove Wooden spoon Oven mitt

Funnel or ladle

PROCEDURE – 5 pts Make a numbered, step by step list of short instructions describing how the experiment was performed. The procedure should have enough detail so that another person could follow and repeat the experiment. 1. Boil 1 cup of water in a small saucepan on medium heat. 2. Add 2.75 cups of sugar to the boiling water, ½ cup at a time, stirring until dissolved. 3. Let the sugar-water solution cool. 4. Set up the crystal collector in the solution container without touching the sides or bottom. 5. Carefully pour the cooled solution into the container around the crystal collector. 6. Allow the container to cool completely without disturbance. 7. Monitor the crystals daily for a week, noting observations. 8. Repeat steps 1-7 with 3 cups of sugar, then with 3.25 cups, and finally with 3.5 cups. 9. After a week, remove the crystal collector, break it free from crystals, and dry the rock candy on wax paper. RESULTS: Data Tables - 20 pts Please record your data in the tables provided. You can edit these tables, if you need to, but you must include all of your raw data from the experiment. (Be sure to include units !). Data Table 1: Sugar Amounts in Solution - 10 pts Solution number Amount added 1 2.75 2 3 3 3.25 4 3.73

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Data Table 2: Crystal Formation Observations - 10 pts Rock Candy crystallization per day. Yes = crystallization occurring; No = no crystallization occurring (Note: Red food coloring was added to each solution.) Day # First Solution Second Solution Third Solution Fourth Solution 1 yes yes yes no 2 no yes yes no 3 no yes yes no 4 no yes yes no 5 yes yes yes no 6 no yes yes no 7 yes yes yes no ANALYSIS - 20 pts 1) Consider your results from the data table. What pattern emerges? is the trend a positive, negative, or neutral relationship. Use complete sentences in your explanation. (5 pts) 2) Justify your choice in trend by using data as evidence from your Data Table. Use complete sentences in your explanation. (15 pts) 1) The results show a neutral relationship. As the amount of sugar in the solution increases, the time it takes to crystalize changes throughout the week 2) With the least amount of sugar, which is 2.75 cups, it crystallized on the first, fifth, and seventh days of the week. Both 3 cups and 3.25 cups of sugar crystallized on all days of the week, while the most amount of sugar, which is 3.5 cups, did not crystallize at all. As the amount of sugar in the solution increased, there was no obvious increase or decrease in the amount of time the sugar took to crystallize.

CONCLUSION – 30 pts In your conclusion include the following: 1. Restate the hypothesis and whether it is supported or not. Use data as evidence. (Use complete sentences.) (10 pts) 2. Make inferences to explain your results (answer to the problem/question.) What do your results indicate the answer to the question is? Reference the Background section of the Project 5: Rock Candy Introduction page. (5 pts) 3. Identify possible sources of inaccuracy in the experiment. Sources of inaccuracy are not factors that you messed up (or could have). To consider sources of inaccuracy, think back to the constants you identified in the Pre Lab Quiz. How do you think these factors affected the outcome of your experiment? (5 pts) 4. Summarize the experiment. What is the key takeaway from this experiment? (5 pts) 5. Consider the experiment design. How could you improve the experiment to gain better results? (5 pts) 1) So, If we Increase the amount of sugar in a supersaturated solution. It will slow down the crystallization process. Based on the data, this experiment does support this hypothesis. In the first solution, which contained 2.75 cups of sugar, crystallization was observed 3/7 days. Those days being the first, fifth, and seventh. In the second solution with 3 cups of sugar, it crystallized on all days in the week. The same can be said about the third solution containing 3.25 cups of sugar. However, in the fourth solution with 3.5 cups of sugar, it did not crystallize at all. Moving from the least amount of sugar to the most, the solution periodically crystallized, crystallized on all days, crystallized on all days, and did not crystallize at all. This data shows that as the amount of sugar crystallized, the time it took to crystallize did not increase. 2) With the least amount of sugar, which is 2.75 cups, it crystallized on the first, fifth, and seventh days of the week. Both 3 cups and 3.25 cups of sugar crystallized on all days of the week, while the most amount of sugar, which is 3.5 cups, did not crystallize at all. As the amount of sugar in the solution increased, there was no obvious increase or decrease in the amount of time the sugar took to crystallize. 3) If one were to consistently increase the amount of water in the solution as the amount of sugar increased, then the sugar to water ratio in each would stay the same. This would cause a source of inaccuracy because the effect of an increased amount of sugar in a set amount of

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water would not be measurable. The type of sugar used could also pose a source of inaccuracy. If both a different type and a different amount of sugar is used for each solution, then one would not get the desired result for this specific experiment. 4) In this experiment, I prepared four supersaturated solutions containing one cup of water and a different amount of sugar in each solution. After preparing the solutions, I placed sticks into each solution inside a clear container. Over the course of a week, I observed and took note of any crystallizations formed each day. From this, I learned the effect an increase in sugar in a supersaturated solution had on how long it took for crystallization to occur. 5) To gain better results when repeating this experiment, I would place the containers with the solutions into a space where I could control the temperature of the environment. This way I could eliminate any sources of inaccuracy due to different temperatures in the environment each day. I would also perform the experiment for a week longer so I could see if the fourth solution with 3.5 cups of sugar would crystallize when given more time. Review your document for spelling, capitalization, grammar, and other writing conventions. Writing conventions account for 10 points on this project. Submit this project in Lesson 25: Tying It All Together