AIM A digital thermometer is used as opposed to an analog thermometer to

improve accuracy of data collection.

4. Using a retort stand, boss head and clamp suspend the Thermometer tip 1 cm
To explore how the amount of salt (NaCl) impacts the temperature at which water (H2O)
above the base of the beaker.
boils.
To support the thermometer and to reduce the risk of broken glass.
5. Set the hot plate thermostat to 150oC.
The maximum temperature of hot plate to obtain results in timely
HYPOTHESIS manner.
6. Monitor the beaker and record temperature at which water boils (this
As the amount of salt added to the water increases, the temperature at which the water temperature will be taken when large bubble at the surface of the water begin
to appear)
boils will increase.
Large bubbles indicate that water in liquid state is transitioning to
gaseous state (boiling).
7. Remove the beaker and allow the hot plate to cool.
8. Turn off the thermometer.
9. Turn off the burner and let it cool.
MATERIALS 10. Repeat steps 1 to 9 by first preparing mixtures of:

 2.5g NaCl / 100mL water

 5g NaCl / 100mL water

 7.5g NaCl / 100mL water

 10g NaCl / 100mL water

Previous research suggests that 58g of dissolved salt per 1L of water will raise the
temperature at which water boils by 0.5 degrees Celsius (insert reference).
METHOD Therefore 5.8g of salt per 100ml of water should raise the temperature at which
water boils by 0.5 degrees Celsius. However, 10g of NaCl per 100mL of water may
possibly alter the taste of any food that is prepared. Therefor this spread was
1. Fill a 250ml beaker with 100ml of deionised water.
chosen as it is expected to reveal a slight increase in the boiling point of 100ml of
This volume is practical for a high school laboratory setting and can easily be applied
water and also is a practical range that could potentially be applied to cooking.
to any calculations that utilise 1L of water as a standard.
2. Place beaker on hot plate.
A hot plate supplies a more consistent flow of heat as apposed to a
Bunsen burner. DEPENDENT AND INDEPENDENT VARIABLE
3. Turn on the thermometer, and place into water.
CONTROLLED VARIABLES

RISK ASSESMENT

POSSIBLE RESULTS TABLE

JUSITIFICATION OF BOTH

SALT AND WATER BOILING POINT RANGE TO LOW

SALT 108

WATER 100

ETHANOL AND WATER RANGE IS HIGHER

ETHANOL 78

WATER 100