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INDIVIDUAL Sugar Lab Writeup

TITLE The Effect of Mass on Density in a Sucrose Solution (Sugar dissolved in water)

2. ABSTRACT (1 paragraph):
Sugar we will be dissolved in water. Sugar is also called sucrose, and it is sweet, edible, different types,
carbohydrate, white, solid, crystal, and small. How long will it take for water to dissolve it, what temperature does the
water have to be. My hypothesis for this lab is that if I make the water hotter, then the sugar will dissolve faster
because the temperature will dissolve the particles. In this lab, there are 13 steps total until the lab is over., and we are
dissolving three masses of sugar in water, and we will have three densities All of the steps included are necessary in
order to correctly dissolve the sugar, without changing the density.
Results. Leave space for this and complete it after the lab.
Conclusion. Leave space for this and complete it after the lab.

3. INTRODUCTION (1 paragraph): Introduce the topic.

In order to do this lab correctly, we will need to be really careful and correctly calculate everything such as the
temperature of the water, the mass of the sugar, and will will need to make sure we do not change the density of the
sugar and mess everything up. Before doing the lab, there are some formulas we will need to know. For example, we
will need to know that density = mass/volume. This information could be useful if we have questions about density.
Some observations I had before the lab were that sugar appears white, it tastes sweet, it feels like tiny little particles,
and it also smells sweet.

Citations:
- https://www.stevespanglerscience.com/lab/experiments/sugar-cube-magic/
- https://www.statista.com/statistics/191975/sugarcane-production-in-the-us-by-state/
- https://sugaralliance.org/where-is-sugar-produced

4. QUESTION & HYPOTHESIS (2 sentences): This is a critical part of your lab!

Question: One question I have about the lab is, when sugar is added, how does the mass of the entire solution
change?
Hypothesis: My hypothesis for this lab is that if I make the water hotter, then the sugar will dissolve faster but
the mass will stay the same or lower because the temperature will dissolve the particles making the sugar
equal to the weight it started with or making it lower because the sugar has dissolved.

5. MATERIALS (list): What scientific equipment did you use?

4 - 250 mL Beakers Disposable dropper

Beaker tongs 100 mL Graduatedcylinder

Scale Food dye - 4 colors

Hotplate 400 mLs Distilled water

Temperature probe with computer 120 grams Table Sugar (Sucrose)

Spoon
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6. PROCEDURE (list):

1. Label beakers for each mixture of sugar and water:

a. 60 (most sugar), 40 (middle amount), 20 (least amount), water alone
b. Water 100 grams (100 milliliters)
2. Measure different masses of sugar by weighing on the scale.
a. SCALE PROCEDURE
i. Have scale ready to measure.
ii. Place beaker on scale and tare to zero.
iii. Add mass of sugar slowly to equal mass listed in the data table as closely as
you can in one minute or two. Record all masses in the table each time
something is added.
iv. Add the volume of water listed from a measured graduated cylinder and record
the mass.
v. Repeat for each labeled beaker.
3. Dissolve sugar in measured mass of water by gently swirling. This makes what is called an
aqueous solution.
4. Apply heat if need to dissolve the sugar to form a solution in each labeled beaker.
5. Gently swirl the solution to completely dissolve the sucrose.
6. Some heat will be necessary to fully dissolve the sugar.
7. Do not overheat or this will change the density.
8. All solutions must be the same temperature.
9. Measure a beaker of room temperature water with a Vernier probe.
10. Heat can change density because the liquid may expand from the molecules moving faster.
This would increase the volume of the liquid.
11. Once all of your solutions are to room temperature add a drop of die of a different color to
each solution. Gently swirl to mix.
12. Into a 100 milliliter glass graduated cylinder, using a dropper and, carefully drip 20 milliliters
of each solution slowly down the side of the cylinder.
13. Starting with solution 4, then 3, then 2, and last with water to form a density column.
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7. RESULTS: (data table, graph and 2 sentences):

Data Table: Record the data in table form (with labeled columns). Include the units (cm, km, etc.)

TARE TARGE MEASURED VOLUME MASS OF DENSITY OF

BEAKER T MASS OF OF WATER SUGAR + SOLUTION
MASS IN MASS SUGAR IN In milliliters WATER You calculate
GRAMS OF GRAMS IN MASS/VOLUME
SUGAR GRAMS

112.2 60 g. 60 100 159 1.59 cm^3

111.2 40 g. 40 100 137.7 1.377 cm^3

118.5 20 g. 20 100 117.8 1.178 cm^3

0 g. 0 100 99.3 .993 cm^3

Graph:

Pattern Statement: The graph above shows the relationship of the mass of sugar in grams to the density of the
water + sugar solution.
Evidence: In the graph, the highest point is (60,1.59). In our experiment, this means that when the mass of the
sugar was 60 grams, the density was 1.59 cm^3. In the graph, the lowest point besides (0,0) was (20,1.178) In
our experiment, this means that when the mass of sugar was 20 grams, the density was 1.178 cm^3.
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8. CONCLUSION (2 paragraphs):

My hypothesis was that if I make the water hotter, then the sugar will dissolve faster but the mass will stay the
same or lower because the temperature will dissolve the particles making the sugar equal to the weight it started with
or making it lower because the sugar has dissolved. I believe my hypothesis was accepted because the mass of the
water was 100 grams and when we calculate the total mass of water and sugar, it is 100 and a little less than the total
amount of sugar. One error my lab partners or I could have made was incorrectly measure the sugar making the entire
mass of the sugar and water solution totally different from the results we should be getting. Another error my lab
partners and I could have made was not zero our scale when measuring the sugar. If we had not zeroed the scale
we would get a number that is nowhere near the amount of sugar in the beaker. I think the results my group and I
collected were pretty accurate because our data always fell in between the ranges for any given category, given to us
by our learning facilitator. We did collect enough data because we were able to completely fill in out chart, and we
were also able to calculate the density for each given water and sugar solution. I do not think we made any errors,
because we were all checking in with each other, and actively listening to the directions.

I think that no matter the mass of the sugar, the density of the water and sugar solution will always be in the
100s if there is 100 ml. of water in the beaker. I also infer that if the water has 200 ml. of water then the density of
the solution will be in the 200s no matter the amount of sugar. Although my group did not get to add all of our
dye-colored solutions into a separate beaker because of time, we were starting to see that although the solutions had
the same ingredients, they would not mix. As I was looking around the room, I saw that people had beakers with some
parts that were yellow, or green, or red, and the liquids inside would not mix. I wonder why this happens, I would
have thought that they would instantly mix because of the 2 simple things the solution is made of. In conclusion, I
think this was a great learning experience for us all, because it got to show us the basics of science while also having a
bit of fun.

9. CITATIONS: Cite the resources you used in your lab write up.

Colorful Sugar Water Density Tower | Science Experiments | Steve Spangler Science. The Lab,
www.stevespanglerscience.com/lab/experiments/colorful-sugar-density-tower/.