Comparison Of Water: One Of The Fastest Liquids To Evaporate

One of our flaws was that the temperature of the water was not exactly the same when we did the different trials. The temperatures were slightly off from our recorded value during the experiments. The change in temperature would affect the time it took for the Alka-Seltzer tablet to dissolve in the water. If there was a direct relationship between water temperature and dissolve time, we would not be able to see it because the temperatures are off and the dissolve times are not associated with the correct temperature. Another flaw is that we did not use the same amount of water throughout the experiment. We used a beaker to measure the water, which did not result in accurate measurements. The difference in amount of water could result in a difference in reaction time. The third flaw in the experiment was that during the reaction of the warm water, the water in the cup overflowed and spilled, bringing some of the Alka-Seltzer tablet with it. There were different amounts of tablet in different areas of the water, which means a different amount of Alka-Seltzer remained inside of the cup in each trial. This difference would mean that data for the warm water would fluctuate and we would not have accurate

To do this project, you should do research that enables you to understand the following terms and concepts:

The Effect of Different Temperature Water on Alka-Seltzer Dissolving Time The Effect of Different Temperature Water on Alka-Seltzer Dissolving Time Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average 30 °C 90.00 sec 97.74 sec 73.63 sec 101.94 sec 70.13 sec 86.72 sec 50°C 50.01 sec 80.59 sec 90.16 sec 87.15 sec 70.81 sec 75.74 sec 70°C 56.65 sec 56.57 sec 56.60 sec 56.80 sec 57.16 sec 56.76 sec 90°C 20.85 sec 27.78 sec 28.78 sec 27.35 sec 29.91 sec 26.95 sec 110°C 25.41 sec 24.03 sec 21.73 sec 22.14 sec 26.17 sec 23.90 sec Figure 1 The data table is showing the relationship between temperature of water and dissolving time of Alka-Seltzers. Alka-Seltzers were placed in 30°, 50°, 70°, 90° and 110° water.

In this lab we tested how changing the content of the water affects the speed of the alka seltzer dissolving. My hypothesis was that the tap water would dissolve the tablet fastest, the salt water would be second fastest, and the sugar water would be the slowest. I was correct that the tap water would dissolve the fastest, but I was wrong in that the salt water would dissolve faster than the sugar water. I think that our results came out the way they did because of the amount of sugar and salt we put into the water. When we put the sugar and salt into the beakers, we came up with those measurements on the spot. After the salt and sugar had been added, the salt water was very cloudy, but you could barely tell the tap water from the sugar water.

My hypothesis was rejected, in this experiment I found that the soda had more fizz without ice than it did with ice. But as I continued my experiment I noticed the soda without ice fizzed more. I also noticed that the bigger the cube the longer it took for the soda to die down, and the smaller the ice cube the quicker the fizz in the

• Responsibilities included performing orientations to new patients along with answering any questions or concerns they have.

The data collected showed that as the Heating time increased the Falling time decreased in both the Mayple Syrup and the Honey. The Honey seemed to have a huge change in falling time as the heating time increased. There werent any outliers in the data; so therfore the results were pretty consistant. Other than the fact that the honey had a higher range in change for falling time than the Syrup; the results were very similar

The evidence that this is a chemical reaction and not a physical change is that gas can be seen bubbling to the surface when the Alka-Seltzer dissolves. Moreover, from the data in table 1 it can be seen that the reaction occurs sooner with an increase in temperature. This is because as the water temperature increases, the average energy of the water molecules is increased and they are more likely to collide with

Glycerol is ranked higher than water because it is more polar than water due to it having a stronger intermolecular force and it’s also being more viscous. Water is ranked higher than Isopropyl Alcohol because the water is harder to separate while the isopropyl alcohol is looser. But also the water is more polar than the isopropyl alcohol because the water does not have non-polar carbon-carbon

These days, wealth inequality is becoming a global trend. As I learned in Individuals & Societies (I&S) classes, wealth inequality is generated in the most countries in the world, especially in the countries which economies are based on capitalism. In this essay, I will write about wealth inequality in South Korea, which is my home country, because it is one of the most serious problems. To display this problem, I compare a news article as written medium, and an illustration as unwritten medium, I chose the article named “The Growing Wealth Inequality in South Korea”, because it provides much information about the wealth inequality and specifically the reasons why it has occurred in South Korea and is in English. For an illustration, I chose an image from Hankyoreh, an English language Korean newspaper.

If I add salt to one of the bottles of water, but not to the other, then the bottle of water that had the salt will take longer to reach its freezing point.

This could affect the point which the substance would get hot enough to evaporate into the air. These could all be very reasonable reasons that the liquid could be evaporating at different rates than natural

Water reaches its maximum possible density at 4 degrees Celsius. This is because, at this temperature, 2 opposing effects are occurring in balance. When water cools down to freezing point, the molecules that usually move past and mix with each other, have less energy and the hydrogen bonding between the molecules takes over. As hydrogen bonds are weaker than covalent bonds, the molecules will no longer be as tightly held together as they were, causing the water to expand as it turns into ice. Ice has an open structure where all of the ice crystals are fairly sparse and spread out with a lot of empty space within the structure. This means that it has a larger volume to mass ratio and thus

Intermolecular Forces: Evaporation and Surface Tension Purpose: The purpose of this laboratory experiment to learn about experimentally determines the temperature changes caused by evaporation of various liquids and relate this date to strength of the Intermolecular Forces. Principles: Predict the rate of evaporation based on the types of intermolecular attractions between molecules. Draw Lewis structures of simple organic molecules. Understand how intermolecular attraction relates to physical properties such as boiling Raw date: Substance Formula tmax (°C) tmin (°C) t (tmax–tmin) (°C) methanol CH3OH 23.76 2.83 20.93 ethanol C2H5OH 28.89 12.37 16.57 1-propanol C3H7OH 27.19 13.50 13.69 1-butanol C4H9OH 28.03 16.78 11.25 n-heptane C7H16

The experiment began on February 2nd, 2017 and continued through February 16th, 2017. Orange juice was fermented under two separate conditions: a cold fermentation (A) and a warm fermentation (B). The set-up included two water jugs utilized as fermentation vessels and sealed with pressure valves. Each container was filled with orange juice concentrate and water in 1:2 ratio and two packages of wine yeast were added to the solution. In order to maintain constant temperature for both environments, different experimental set-ups were necessary. For fermentation A, a sink was sealed and filled with cold tap water. Cold tap water was run through a series of three condensers to maintain a constant cool temperature. Fermentation B required a warm water bath and