How Sugar and Salt Affect the Boiling Temperature of Water GROUP 4 TLSAMP SUMMER SCIENCE ACADEMY

GROUP 4 MEMBERS 1. ASHLEY ARMSTRONG 2. JOHN COLLINS 3. COREY TAYLOR

HYPOTHESIS: WE BELIEVE WATER THAT CONTAINS MORE SALT OR SUGAR WILL TAKE THE LEAST AMOUNT OF TIME TO COME TO A BOIL.

OBJECTIVES: To Discover How Salt Affects the Boiling Point of Water.

Materials Used: Salt Sugar Water (100 ml) Beaker Thermometer Brunson Burner

Methods: We used a Brunson burner to boil several amounts of sugar and salt and recorded the temperature and the amount of time each one took to start boiling. We used a hot plate to boil several amounts of sugar and salt and recorded the temperature and the amount of time each one took to start boiling.

Data

RESULTS

CONCLUSION The salt boiled faster then the sugar, and the water that contained more salt boiled quicker than the sugar. The water that contained more salt boiled faster. The more sugar the water contained the slower it boiled.