Experiment No.

4
Reyes, Angela

Rimbawa, Claire

Baylosis, Jerica

Penaflorida, Rocha

Obien, Jason

I. Introduction
In this experiment, the researchers will determine the effect of changing
temperature on the amount of solute that will dissolve in a given amount of water.
Water solubility is an important physical property in chemistry, and is often
expressed as the mass of solute that dissolves in a grams of water at a certain
temperature. In this experiment, the researchers will be studying and testing the
solubility of iodized salt, rock salt and sugar in a same volume of water based on
temperature. The solubility of a substance in a selected solvent is measured
through the concentration of the saturated solution. A solution is considered
saturated at the same time including extra solute no longer increases the attention
of the solution. A solution can be saturated, unsaturated or supersaturated. The
researcher will measure solubility of a substance by measuring the maximum
mass of solute that can be dissolved in 100 grams of water at a given temperature.
The relationship between solubility and temperature can be expressed by a
solubility curve.
The researchers will dissolve each solutes in a 100 mL of water at a
temperature of a melting point 0 °C and in a boiling point of 100°C. As each
solution cools, we will monitor the temperature using a thermometer and observe
the precise instant that solid crystals start to form. At this moment, the start of
crystallization specify that the solution has become saturated and contains the
maximum amount of solute that can be dissolved in the quantity of a solvent at
temperature. After constructing a solubility data for several different solutes have
been collected, the data will be plotted on a graph. The researchers will be
forming a solubility curve by connecting the plotted points. The materials that we
used in this experiment are 100 ml of water, ice, matches, water, rock salt, iodized
salt, sugar, thermometer, 3 pcs wire gauze, Bunsen burner, tripod, 2pcs of stirring
rod, spatula, water bath, 2pcs of 250 ml beaker, 2pcs of 600ml beaker, 2pcs of
10ml graduated cylinder, 2pcs of 100ml graduated cylinder, 2pcs of funnel, and
3pcs of evaporating dish. After we gathered the materials needed, the researchers
put ice in a water bath and place the beaker filled with 100 mL of water inside of
it. In 0°C to 100°C, the researchers used a 20°C as their interval. We poured the
 different quantities of iodized salt, rock salt and sugar in a 100 mL of water in
each 250 mL beaker and used a stirring rod for it to dissolve the substances until it
reached the saturated point while keeping an eye on temperature. In boiling temp,
the researcher keep adding more solute until it reached the boiling point of 100°C.

II. Purpose
Collect the experimental data necessary to construct a solubility curve for iodized
salt, rock salt and sugar in water.

III. Data and Results

A. Table

SOLUBILITY TABLE FOR IODIZED SALT

Trial Grams of Iodized Salt Temperature (°C) Observation

Added
1 35g 0°C to 20°C Saturated

2 35g + 18g = 25°C to 40°C Saturated

53g
3 53g + 24g = 50°C to 65°C Saturated
77g
4 77g + 32g = 70°C to 80°C Saturated
109g
5 109g + 3g = 90°C to 100°C Saturated
112g

The researchers measure the mass of a 100 mL water and the mass of the solute which is
the iodized salt and water. Na Cl is a salt which was formed as a result of the interaction of an
alkali and acid. The ions attract each other very strongly, and the attraction between them can
only be broken by polar solvents. In H₂O, the crystal lattice easily falls apart. Anions and cations
of the bond are freed (Na⁺, Cl⁻). On addition to water, the Na+ section of Na Cl is attracted to
the oxygen side of the water molecules, while the Cl- side is attracted to the hydrogens' side of
the water molecule. This causes the sodium chloride to split in water, and the Na Cl dissolves
into separate Na+ and Cl- atoms.

Table salt or iodized salt is consists of much smaller particles than rock salt and therefore
has a much higher ratio of surface area to mass. Table salt is an ionic compound. Its molecule is
made of positive sodium ions (Na+) and negative (Cl-) ions. The polarity of water molecules
enables water to dissolve many ionically bonded substances. The positive part of water
molecules attracts the negative chloride ions and the negative part of water molecules attracts the
positive sodium ions. As we added more solute to the solvent, the temperature changes. The table
salt compound (Na Cl) breaks down into its ionized base elements (Na+ + Cl-) in the presents of
H2O. The hydrogen ends attract the chlorine ions, and the oxygen ends attract the sodium ions.
Because the compound table salt (Na Cl) has been broken down into its base elements in an
aqueous solution via dissociation, it is a chemical change. Dissolving salt in water to form an
aqueous solution looks like this: H2O (l) + Na Cl (s) > H2O (aq) + Na+ (aq) + Cl- (aq) Thus we
say the salt is dissolved. The highest amount of solute dissolved in water is 112 grams in a
temperature of water’s boiling point of 100°C and the least amount dissolved of an iodized salt is
in between 0°C to 15°C.

SOLUBILITY TABLE FOR ROCK SALT

Trial Grams of Rock Salt Temperature (°C) Observation

Added
1 30 g 0°C to 20°C Saturated

2 30g + 2g = 25°C to 30°C Saturated

32g
3 32g + 3g = 35°C to 45°C Saturated
35g
4 35g + 2g = 50°C to 75°C Saturated
37g
5 37g + 3g = 80°C to 90°C Saturated
40g
6 40g + 2g = 100°C Saturated
42g

The researchers measure the mass of a 100 mL water and the mass of the solute which is
the rock salt and water. Saturated concentration of rock salt in water is determined by a
simulation of brine in contact with the crystallization. After the solute completely dissolves, the
stirred solution is allowed to slowly cool. At some point, the temperature will be low enough for
the solution to become saturated. This point is identified by the formation of small solid crystals
floating freely within the solution that resembles a snow flurry. The temperature when crystals
are first observed is recorded for each trial solution. Knowing the temperature when crystals
form and the masses of solute and solvent permits us to construct a solubility graph (solubility
vs. temperature) with solubility in units of grams solute and 100 mL of solvent.

The researchers place the rock salt into the warm water and allow it to settle. The rate of
dissolution depends on the amount of salt and the temperature of the water. The researchers stir
the water with a stirring rod that can be used in hot water. When the rock salt reaches a point
where it can no longer dissolve, then the water has been saturated with salt and become brine. If
any salt remains, more solute must be added to continue dissolution. However, all is not as it
seems. The solid Na Cl at the bottom of the container is continuously dissolving while at the
same time ions from the solution are combining to reform the solid salt. The researchers
observed that if we added two to three grams of rock salt the temperature will increase and
reached the goal of the of 100°C of a water’s boiling point. In boiling temperature, each vial is
then stirred and heated to dissolve all of the salt. Thus it dissolved in water because it is
crystalline and have a grainy texture. The highest amount of solute dissolved in water is 42
grams in a temperature of water’s boiling point of 100°C and the least amount dissolved of rock
salt is in between 0°C to 15°C.

SOLUBILITY TABLE FOR SUGAR

Trial Grams of Sugar Temperature (°C) Observation

Added
1 75g 0°C to 20°C Saturated

2 75g + 70g = 25°C to 30°C Saturated

145g
3 145g + 64g = 35°C to 45°C Saturated
209g
4 209g + 52g = 50°C to 75°C Saturated
261g
5 261g + 43g = 80°C to 90°C Saturated
304g
6 304g + 35g = 100°C Saturated
339g

The researchers measure the mass of a 100 mL water and the mass of the solute which is
the sugar and water. The solubility of the sugars determines their use to a certain extent. It is
obvious that sugar we use to sweeten coffee or tea is a molecular solid, in which the individual
molecules are held together by relatively weak intermolecular forces. When sugar dissolves in
water, the weak bonds between the individual sucrose molecules are broken, and these C12 H22
O11 molecules are released into solution. It takes energy to break the bonds between the C12
H22 O11 molecules in sucrose. It also takes energy to break the hydrogen bonds in water that
must be disrupted to insert one of these sucrose molecules into solution. Sugar dissolves in water
because energy is given off when the slightly polar sucrose molecules form intermolecular bonds
with the polar water molecules. The weak bonds that form between the solute and the solvent
compensate for the energy needed to disrupt the structure of both the pure solute and the solvent.
In the case of sugar and water, this process works so well that up to grams of sucrose can
dissolve in a 100 mL of water. When solids dissolve in water, they dissociate to give the
elementary particles from which they are formed. Thus, molecular solids dissociate to give
individual molecules C12H22O11(s) ----> C12H22O11 (aq).
H20
Also the solubility of the sugar depends on the temperature, it is not the same to try to
dissolve sugar in cold water than in hot water. In hot water it is more soluble since the
temperature affects the solubility. The highest amount of solute dissolved in water is 339 grams
in a temperature of water’s boiling point of 100°C and the least amount dissolved of sugar is in
between 0°C to 15°C.

B. Photo Documentation

Figure 2. They put the sugar in a water

Figure 1. The researchers’
bath with a 0 degree Celsius while
measured the fine slat, rock salt,
keeping an eye on temperature and the
sugar, and water
method was conducted again for the
sugar and fine salt.
 Figure 4. The researchers’
Figure 3. Solubility of
perform the hot temperature
sugar on a 0 ° Celsius.
experiment in this photo.

Figure 6. The researcher mixing

the solution in a normal
temperature

Figure 7. The sugar solution Figure 8. The researcher

conducted on a cold temperature measure the solution in a beaker.
IV. Analysis
Solubility is the quantity of solute that dissolves in a given amount of solvent.
The solubility of a solute depends on the nature of the solute and solvent, the amount of
solute, the temperature and pressure (for a gas) of the solvent. Solubility is expressed as
the quantity of solute per 100 g of solvent at a specific temperature. Some solutions
form quickly and others form slowly. The degree depends upon several factors, such as,
the size of solute, stirring, or heating. When a solution holds a maximum amount of
solute at a certain temperature, it is said to be saturated. If we add too much solute to
the hot milk, the excess solute will settle on the bottom of the container. Generally, the
solute dissolves better in hot temperature than cold temperature. Thus, heating the
solution can increase the amount of solute that dissolves. Most solids are more soluble
in water (solvents) at higher temperatures.
The researchers observed that sugar was dissolved quicker in water than iodized
and rock salt. The reason for this is that the sugar have a greater particles than salt. This
permits for more water particles to encompass a single molecule, pulling it into
arrangement quicker. Salt is an ionic compound that is, the sodium and chloride parts
are charged particles, Na+ and Cl-. The bonds that join these ions in the crystal are very
strong. That's why salt is so very hard to melt. Sugar melts easily because the bonds
that hold those molecules together in the solid (crystalline state) are much weaker.
What is true in the solid state is not necessarily evident when these materials are asked
to dissolve in water. As sugar is polar in nature and water is also polar whereas
common salt is ionic in nature. Like dissolves like. So sugar is more soluble in water
and faster to dissolve than table salt and iodized salt. The researcher make evident that
a solute on a hot temperature will dissolve easily than a solute on a cold temperature. A
100°C will dissolve a solute due to its temperature that can control the substances
particles. A 0°C will or possibly maintain the original form of the solute because cold
temperature do preserve some substances like food, corpse and etc. that can be also
apply to a solute.
VI. References

 Marks,R. (2017). “Solutions, solubility, and colligative properties”

Visionlearning Vol. CHE-4 (5). Retrieved from:
https://www.visionlearning.com/en/library/Chemistry/1/Solutions-solubility-
and-colligative-properties/266
 STILLINGER, F. (2008). Equilibrium Theory of Pure Fused Salts. Retrieved
from : https://www.princeton.edu/~fhs/paper18/paper18sec1.pdf
 Adamson, Arthur (1973). A Textbook of Physical Chemistry. Retrieved from :
https://books.google.com.ph/books?id=zB3HlSLy7oUC&pg=PA475&lpg=PA4
75&dq=theory+of+attraction+of+salt+molecules&source=bl&ots=YjjLIquMX
V&sig=0ZJEI0N3m_WhiAwSKeOq33dungo&hl=en&sa=X&ved=0ahUKEwi4
rquXs-
rZAhUNtJQKHY9NBsM4ChDoAQgzMAE#v=onepage&q=theory%20of%20a
ttraction%20of%20salt%20molecules&f=false