Beverage Density Lab

Introduction: Have you ever been to the ocean? Does it seem that you can float or swim much easier in the ocean than in a swimming pool? Seawater is denser than freshwater due to the presence of dissolved salt in the ocean. As a result, our buoyancy ability to float is greater in salt water than in plain water. What factors determine the density of a solution? Can the density of a solution be used to determine how much of a particular substance is dissolved in it?

Jackie Taylor October 5th , 2013 Period 5

Background: The density of a pure substance is a characteristic physical property that can be used to identify the substance. Density is defined as the ratio of mass per unit volume. It is an intensive property, that is, it does not depend on the amount of the substance. The density of any material is determined by measuring its mass and volume and then dividing the mass of the volume. The mass of a substance can be measured directly using a balance. The volume of a liquid can also be measured directly using special laboratory glassware, such as a graduated cylinder, a buret, or a pipet. In this experiment, liquid volumes will be measured using a graduated cylinder. The density of a solution depends on its concentration, that is, how much solute (solid) is dissolved in the solvent (liquid). The higher the concentration of solute, the greater the density of the solution. A convenient way to express concentration is in units of weight percent, which corresponds to the number of grams of solute that are present in 100 g of solution. A 20% salt solution is prepared by dissolving 20 g of sodium chloride in 80 g of water. (Notice that the final mass of the solution is 100 grams.) If the density of a solution is plotted on a graph against the concentration of solute, a regular patten is evident. Density is directly proportional to concentration. A 20% salt solution, for example, has a greater density than a 10% salt solution. If the densities of several solutions of known concentration are determined experimentally, a calibration curve (graph) can be constructed that shows a straight-line relationship between the density of a solution and the concentration of solute. The calibration curve can then be used to find the concentration of solute in an unknown solution.

Hypothesis: If a beverage has more sugar than another beverage, then it will have a greater density.

Materials: For this lab, I used a balance, small beaker, 5 sugar solutions, a graduated cylinder, 4 beverages plus an unknown beverage. Procedure: 1. Complete the Pre- Lab Questions 1. If the following mass and volume data are used to calculate the density of solution, how many significant figures are allowed in the calculated density? Mass of solution = 12.53 g; volume of solution = 8.27 mL. A: 3 Sig Figs 2. Calculate the density of the solution described in Question #1. A: 1.043 g/mL 3. According to its nutrition label, orange soda contains 49 g of sugar per 355mL serving. If the density of the beverage is 1.043 g/mL, what is the percent sugar concentration in orange soda? Hint: This is a 2 step problem. First, use the density to convert the 355-mL serving size to grams. Then calculate percent sugar in the beverage. A:13% 2.Tare (Zero) your scale with the weight of a graduated cylinder on top of the scale. 3. Measure 10 mL of each liquid into a graduated cylinder and record the mass in grams (g). 4.Calculate the density by dividing the mass by the given volume (10 mL). 5. Repeat for all of the liquids listed. 6.Record Data in Data Table 2. 7.Repeat steps 2-5 for Data Table B. 8.Complete the Post- Lab Report Results Table by filling in the beverage densities you found in Table B, filling in the amount and percent of sugar found on each liquids nutrition label in the appropriate boxes on the table. 9.Create a Calibration Curve (Graph) to calculate the percent error (sugar). To make Calibration Curve: Plot Points on a graph based on beverage densities Construct a line through the points as best you can Create a Key for each beverage used Draw dashed line from each beverages density (horizontally) and as soon as the dashed line hits the line you drew previously, you draw the dashed line vertically

10. Input data from Calibration Curve into the box marked Percent sugar (experimental) in Post-Lab Results Table. 11. Calculate the Percent error by using this formula: Experimental value- True Value X 100 = % Error True Value

12. Fill in Results Table by entering the liquid names and experimental % error in the correct slots. 13. Complete Post- Lab Calculations & Analysis Questions.
1.

What was your measured density for pure water (0% sugar solution)? The density of water is usually quoted as 1.0 g/mL, but the precise value is for 4oC. Comment on why your measured density might be higher or lower than 1.00 g/mL. A: My density could be higher or lower than 1g/mL because the amount of water was not correctly measured or the scale was off its calibration.
2.

This lab looks at the relationship between the density of a beverage and its sugar content. What assumption is made concerning the other ingredients in the beverage and their effect on the density of the solution? Do you think this is a valid assumption? Explain A: The assumption that can be made about the other ingredients in a

solution could be that they do not affect the density as much as the sugar does. I believe that that is valid because the other ingredients may not have as great of a density that sugar has. Sugar is more dense than water, thus making making it a bigger contributor to the solutions density. When plotting data such as that obtained in this experiment, why is it not appropriate to connect the dots? If you were to repeat the lab, do you think you would get exactly the same results? Comment on the sources of error in this experiment and their likely effect on the results. A: You cannot connect the dots because they are not linear. I do not believe that if you repeated the lab you would get the exact same results. Some sources of error in this lab were systematic errors of the students and of the scale. This makes your answers different every time.
3.

My Independent variables are the solutions and drinks I used for this lab. My dependent variables are the amount of sugar. Results: Data Table A: Density of Reference Solutions

Solution 0% Sugar 5% Sugar 10% Sugar

Mass, g
9.69 9.76 10.12

Sample Volume, mL 10.00 10.00 10.00

Density, g/mL
0.969 0.976 1.012

15% Sugar 20% Sugar

10.32 10.50

10.00 10.00

1.032 1.050

Data Table B: Beverage Densities

Beverage Pepsi Diet Pepsi Lemonade Powerade Apple Juice Unknown ____?_

Mass, g
10.03 9.71 10.28 9.90 10.22 10.21

Sample Volume, mL 10.00 10.00 10.00 10.00 10.00

Density, g/mL
1.003 0.971 1.028 0.99 1.022 1.021

Post-Lab: Results Table Measured Percent sugar density, (experimental) g/mL

0.99 0.971 1.022 1.003 1.028 27 4 13 10.5 15

Beverage Powerade Diet Pepsi Apple Juice

Pepsi

Amount of Percent sugar sugar (calculated (Nutrition from Nutrition label) label)
21g 0g 27g 41g 31g 7% 0% 9% 14% 11%

Percent error
285.71 100 44.44 25 36.36

Lemonade
Results Table:

Beverage
Powerade Diet Pepsi

Experimental % sugar
27 4

Apple Juice Pepsi Lemonade

13 10.5 15

Observations: -Can Diet Pepsi actually have 0% sugar?? -Powerade and Lemonade have the highest amount of experimental % sugar. -The beverages (or solutions) that have more sugar in them have a greater density.

Analysis: Previously, I had stated that If a beverage has more sugar than another beverage, then it will have a greater density. My hypothesis was correct. All of the beverages that had more sugar in them, such as Pepsi, Lemonade, and Powerade had a greater percent of sugar, thus making their densities greater. My percent error seemed to be WAY off in the table. Some may be able to ask Can Diet Pepsi actually have 0% sugar content? or What was the unknown liquid? I learned how to calculate density of liquids, find a percent error, and construct a calibration curve. My error in this experiment was obtaining more than 100% on the percent errors of Diet Pepsi and Powerade. There was no reason I should have gone past 100.