The Effects of Sugar and

Salt on the Boiling Point

of Water
By: Athena, Samantha, Nishi, Niki
 Masses of the Samples on the Electronic Balance
Salt Sugar

- Mass of Portion Cup: 10.8 g - Mass of Portion Cup: 10.8 g

- Mass of Sample and Portion Cup: 27.4 g - Mass of Sample and Portion Cup:
21.8 g

Final Mass: 27.4- 10.8= 16.6 g Final Mass: 21.8- 10.8= 11.0 g
Temperatures The Temperature of the Hot
Plate is= 550.0C

The Temperature of the

Bubbling Water= 90.0C

Physical Property:
Boiling Point of Water= 100.0C

The Temperature of the Water

after addition of Salt= 101.0C

The Temperature of the Water

after addition of Sugar= 96.0C
No Contamination Measuring at an Angle
Precision in Action
Here, we are leveling the
portion cup using a
protractor so that the
mass is accurate.
Table Salt
NaCl
(Sodium
Chloride)

Solute
 Table
Sugar

C12H22O11

Solute
 Water
H2 O
The volume of each
beaker of water
was 250 mL
Solvent
 Process of Creating the Saltwater Solution

Before: Temperature of boiling water Salt dissolving into boiling water After: Temperature water with salt
 Process of Creating the Sugar and Water Solution

Before: Temperature of boiling water Sugar dissolving into boiling water After: Temperature of water with sugar
Conclusion
-
-
Mass of salt: 16.6g
Mass of sugar: 11.0g Any
- Table Salt: NaCl
-
-
Table Sugar: C12H22O11
Water: H2O
Questions?
- Boiling water: 100.0C
- Boiling water after addition of salt: 101.0C
- Boiling water after addition of sugar: 96.0C