I had to do this because I only had 17 posts and 17 is an ugly number.
Anyway, SRP report is over. Poster now?
As annoying as this was, I did learn a lot, not only about sucrose but also about getting things done early and the importance of planning. I'm glad I handed it in the day before it was due to save the heart-attack moments the next morning. Even if it did mean doing lots of work the day before.
Thursday, June 17, 2010
Wednesday, June 16, 2010
Finished!!
I finished my report!!! Handing it in tomorrow (or I guess technically today). Did my booklet too :)
Sigh of relief.
Sigh of relief.
Sunday, June 13, 2010
References
Thought I would post these because I would've died trying to do this without them.
Bloomfield, L. (1998). How Everything Works. Retrieved June 13, 2010, from http://www.howeverythingworks.org/page1.php?QNum=1419.
Brotherton, J. & Mudie, K. (2000). Biology (4th ed.). Port Melbourne, Victoria: Reed International Books.
Chang, R. (1977).Physical Chemistry with Applications to Biological Systems (2nd ed.). New York: MacMillan Publishing Co., Inc.
Goode, S., Mercer, E., & Reger, D (1993). Chemistry: Principles and Practice. Orlando, Florida: Saunders College Publishing.
Helmenstine, A. (2009) Melting Snow and Ice With Salt. Retrieved June 2nd, 2010, from http://chemistry.about.com/cs/howthingswork/a/aa120703a.htm
Molecular Polarity (n.d.). Retrieved June 11th, 2010 from http://www.elmhurst.edu/~chm/vchembook/210polarity.html.
Refrigerators and Freezers (2005). Retrieved June 2nd, 2010 from https://energyaudit-sdge.sempra.com/library/refrfrez.asp.
Shlumberger, S. (2009) Why Does Salt Lower Freezing Point and Raise Boiling Point? Retrieved June 13th, 2010 from http://www.seed.slb.com/v2/faqview.cfm?id=1112.
The Solubility of the Sugars (2008). Retrieved June 11th, 2010 from http://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html.
Sweetman, S. (2009). Martindale: The Complete Drug Reference (26th ed.). London: Pharmaceutical Press.
Zumdhal, S. (1993). Chemistry (3rd ed.). Lexington, MA: D.C. Heath and Company.
Bloomfield, L. (1998). How Everything Works. Retrieved June 13, 2010, from http://www.howeverythingworks.org/page1.php?QNum=1419.
Brotherton, J. & Mudie, K. (2000). Biology (4th ed.). Port Melbourne, Victoria: Reed International Books.
Chang, R. (1977).Physical Chemistry with Applications to Biological Systems (2nd ed.). New York: MacMillan Publishing Co., Inc.
Goode, S., Mercer, E., & Reger, D (1993). Chemistry: Principles and Practice. Orlando, Florida: Saunders College Publishing.
Helmenstine, A. (2009) Melting Snow and Ice With Salt. Retrieved June 2nd, 2010, from http://chemistry.about.com/cs/howthingswork/a/aa120703a.htm
Molecular Polarity (n.d.). Retrieved June 11th, 2010 from http://www.elmhurst.edu/~chm/vchembook/210polarity.html.
Refrigerators and Freezers (2005). Retrieved June 2nd, 2010 from https://energyaudit-sdge.sempra.com/library/refrfrez.asp.
Shlumberger, S. (2009) Why Does Salt Lower Freezing Point and Raise Boiling Point? Retrieved June 13th, 2010 from http://www.seed.slb.com/v2/faqview.cfm?id=1112.
The Solubility of the Sugars (2008). Retrieved June 11th, 2010 from http://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html.
Sweetman, S. (2009). Martindale: The Complete Drug Reference (26th ed.). London: Pharmaceutical Press.
Zumdhal, S. (1993). Chemistry (3rd ed.). Lexington, MA: D.C. Heath and Company.
Thursday, June 10, 2010
Results
(Y axis is meant to have a label saying "Temperature in degrees celsius" but I labelled it on my school computer rather than this one.
Wednesday, June 2, 2010
Method
This is the method I used today when conducting my experiment:
All necessary equipment was obtained from shopping centres and the household. 2.5 kilograms of sugar was split into parts of 1.5 kilograms and 1 kilogram and dissolved in 2 litres of H2O, split into parts of 1.5 litres (Solution C) and 0.5 litres (Solution A) respectively and 150 millilitres of each of these solutions was poured into measuring cylinders. Two more solutions were then made from these two basic solutions. Solution B was created from 75 millilitres of Solution A and 75 millilitres of Solution C and Solution D was created from 75 millilitres of Solution C and 75 millilitres of H2O. As a control, 150 millilitres of plain water was also used. Solutions A-D and the control were then poured into plastic cups. The plastic cups were then labelled.
The temperature of Solution A was measured using a probe thermometer and recorded.
The cup was then placed into a freezer of temperature -20OC. The temperatures of the control and of Solutions B-D were then measured and recorded and the cups placed in the freezer.
This process was repeated every 15 minutes until the solutions either froze or became too cold for the thermometer to measure. The equipment and materials were then cleaned up. The experiment was repeated.
All necessary equipment was obtained from shopping centres and the household. 2.5 kilograms of sugar was split into parts of 1.5 kilograms and 1 kilogram and dissolved in 2 litres of H2O, split into parts of 1.5 litres (Solution C) and 0.5 litres (Solution A) respectively and 150 millilitres of each of these solutions was poured into measuring cylinders. Two more solutions were then made from these two basic solutions. Solution B was created from 75 millilitres of Solution A and 75 millilitres of Solution C and Solution D was created from 75 millilitres of Solution C and 75 millilitres of H2O. As a control, 150 millilitres of plain water was also used. Solutions A-D and the control were then poured into plastic cups. The plastic cups were then labelled.
The temperature of Solution A was measured using a probe thermometer and recorded.
The cup was then placed into a freezer of temperature -20OC. The temperatures of the control and of Solutions B-D were then measured and recorded and the cups placed in the freezer.
This process was repeated every 15 minutes until the solutions either froze or became too cold for the thermometer to measure. The equipment and materials were then cleaned up. The experiment was repeated.
Pictures!
Water Bottle containing saturated solution.
Examples of cups and labels.
All the cups lined up in a row. Notice the solutions become yellower as more sugar is added.
The measuring device containing the saturated solution.
The freezer they were put in.
The 25% saturated solution after the experiment was conducted.
The saturated solution after the experiment was conducted.
50% saturated solution after freezing.
The freezer space.Tuesday, June 1, 2010
Risk Assesment
Identify: Thermometer probe is very sharp.
Assess: The probe could cut someone's hand.
Control: Hold thermometer by the display, put case on thermometer when not in use.
Disposal: Put case on thermometer at end of experiment.
Identify: Sugar solutions.
Assess: The solutions could go in someone's eye.
Control: Be very careful when handling solutions.
Disposal: Tip solutions down sink and wash away with warm water.
Identify: Ice.
Assess: Touching the ice for too long could harm someone.
Control: Close freezer, do not hold on to cups for too long after they have been frozen.
Disposal: Melt ice with warm water at the end of the experiment.
Assess: The probe could cut someone's hand.
Control: Hold thermometer by the display, put case on thermometer when not in use.
Disposal: Put case on thermometer at end of experiment.
Identify: Sugar solutions.
Assess: The solutions could go in someone's eye.
Control: Be very careful when handling solutions.
Disposal: Tip solutions down sink and wash away with warm water.
Identify: Ice.
Assess: Touching the ice for too long could harm someone.
Control: Close freezer, do not hold on to cups for too long after they have been frozen.
Disposal: Melt ice with warm water at the end of the experiment.
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