A characteristic property can help identify a substance. A characteristic property will never change even when the volume of a substance is varied. A characteristic property also does not change when a substance changes state in matter. A physical property cannot identify a substance. A physical property will change when the volume of a substance is varied. It can also change when the substance changes state in matter. For example, if the volume and mass of a substance changes then the physical appearance will also change. However, the density, which is a characteristic property, will not change at all. The boiling point of a substance is the temperature that a substance changes from a liquid to a gas. The boiling point of a substance is a characteristic property because the boiling point of a substance will never change even when the volume and mass changes. The only thing that will change is the time that it takes to reach that temperature. If the mass and volume of the substance is small, then it will take a small amount of time for the substance to reach the temperature. However if the mass and volume of the substance is larger, then it will take a longer time to reach the temperature. The purpose of this lab was to see if when the volume of a substance changes so does the boiling point. The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The hypothesis was accepted. The hypothesis was if the am... ... middle of paper ... ...roup seven had were that day one plateaued at a lower temperature than day two. It was learned that changing the volume of the same substance will never change the boiling point of the substance. However having two different substances with the same volume will result in two different boiling points. The purpose of this lab was to determine if changing the volume of a substance will change the boiling point. This is useful to know in real life because if someone wanted to boil water to make pasta and did not know how much water to put in the pot. If the person knew if changing the volume of a substance will not change the boiling point, but only alter how much time it takes for the substance to reach the temperature. Then the person would know that it would be better to not put too much water in the pot, because it would take longer for the water to boil.
middle of paper ... ... different from what it should be. To solve this problem a thermostatic water bath could be used as stated above. * If the stop watch was stopped to early or late, again the overall reading would not be as accurate as it could have been.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
to get an idea of how I would do my real experiment and what apparatus
For this experiment, you will add the measured amount of the first sample to the measured amount of the second sample into its respectively labeled test tube then observe if a reaction occurs. In your Data Table, record the samples added to each test tube, describe the reaction observed, if any, and whether or not a chemical reaction took place.
...lt in water. Although water is generally considered to boil at 100°C (212°F), water actually boils when the vapor pressure is the same as the air pressure around the water (Physics, 2006). Because of this the boiling point of water is lower in lower pressure and higher at higher pressure. Did you know that baking cookies above 3500 feet above sea level require special cooking directons (Burt, 2004).
Experimental: The experimental procedure outlined in the OU Physical Chemistry Laboratory Manual was followed without any deviations.
3. Why are the crucible and lid heated at the beginning of the experiment before being weighed?
The researcher conducting this experiment is trying to find out which salt- Epsom, table salt, and sea salt- will increase the boiling point of water the most. Sodium chloride is believed to increase the boiling point of water because when salt is suspended into the water, the sodium and chlorine ions leave the “salt crystals” and mix with the water molecules. (“Why does salt… raise boiling point of water?”, 2009).
Variables --------- During the experiments, the water will be heated using different spirit burners containing different alcohols. I will be able to change different parts of the experiment. These are the. Volume of water heated:
We separated into groups of two each, making sure that we had the following materials for the lab: graduated cylinder, plastic sandwich bag, starch solution, twist tie, 500-mL beaker, iodine solution, and a pair of goggles and an apron (for the person handling the iodine solution).
A hot plate is acquired and plugged in and if left to warm up. Fill two beakers with 0.075kg of water and record the temperature using a thermometer and record it. Place one of the beakers onto the hot plate and drop one of the metal objects in. Wait for the water to boil and wait two minutes. Take the object out of the water and drop it into the other beaker. Take the temperature of the beaker and record the rise in temperature.
The objective of this experiment was to identify a metal based on its specific heat using calorimetry. The unknown metals specific heat was measured in two different settings, room temperature water and cold water. Using two different temperatures of water would prove that the specific heat remained constant. The heated metal was placed into the two different water temperatures during two separate trials, and then the measurements were recorded. Through the measurements taken and plugged into the equation, two specific heats were found. Taking the two specific heats and averaging them, it was then that
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
The last part of experiment 5, was learning about specific gravity and temperature. Specific gravity does not have any units, it is unitless. When measuring for the temperature, we used a thermometer to calculate the Celsius of the water, 10% sodium chloride, and isopropyl alcohol. The specific gravity uses a hydrometer to measure the gravity of the liquids. Using the hydrometer, to figure out the measurements we have to look at it from top to bottom. The water for specific gravity was .998 while the temperature of it was 24
This significantly shortened the time for cooking and as an added advantage, the nutrients (hence the taste) are retained making the food more delicious. Since the boiling point is much higher, this would also kill more germs and make the food last longer.