Aim:
To find how long it takes for certain liquids to freeze.
Hypothesis:
The water would freeze the fastest due to the fact that it does not have any added chemicals and ingredients.
Background research:
Water expands upon freezing causing icebergs to float. Water reaches a maximum density at about 4°C causing bodies of water to freeze on the top first. The expansion is part of the phase that changes the ice floating with some 8% of its mass above the surface.The expansion upon freezing comes from the fact that water crystallizes into an open hexagonal form. This hexagonal lattice contains more space than the liquid state.When water freezes, the water molecules arrange themselves into special patterns,this is why we can sometimes see neat patterns in water crystals. If there is something like sugar mixed into the water (an 'impurity'), then it is harder for the water molecules to form the proper patterns. The sugar molecules are not the same shape or size as the water molecules are so they don't fit into the ice crystals, even though they do fit nicely into the liquid water. Because of this, it's actually harder to freeze liquids like juice or soda than plain water you have to get them colder before they will freeze. This is why these 'impure' liquids do not freeze as quickly as plain water. In chemistry, this is called 'freezing point depression’.Vegetable oil consists of molecules in long chains called lipids, usually with a mixture of molecules of different sizes and shapes. This makes it hard for the oil to form a regular crystal, suppressing ordinary freezing.Cooling down oil does make it resist flow . Eventually, if you get it cold enough, the oil will seem to be quite solid, as the molecules lose the energy needed to move around. In that sense, you can say that oil does in fact freeze, but it has no sharply defined freezing point, like water.
Method :
I poured my liquids into each ice tray section making sure there was an equal amount of liquid in each section Then i stuck them in the fridge, checking every 10 minutes.The independent variables i used was the lemon juice, soda, water and vegetable oil. The time it takes the water to freeze is the dependant variable. The constant variable used were the same amount of liquid and in the same place. The experimental control for the investigation is the the different liquids used.The experiment is a safe experiment with no hazards. To ensure validity i poured the liquid into 2 sections. To ensure reliability i used a stopwatch and checked every 10 minutes.
To find how long it takes for certain liquids to freeze.
Hypothesis:
The water would freeze the fastest due to the fact that it does not have any added chemicals and ingredients.
Background research:
Water expands upon freezing causing icebergs to float. Water reaches a maximum density at about 4°C causing bodies of water to freeze on the top first. The expansion is part of the phase that changes the ice floating with some 8% of its mass above the surface.The expansion upon freezing comes from the fact that water crystallizes into an open hexagonal form. This hexagonal lattice contains more space than the liquid state.When water freezes, the water molecules arrange themselves into special patterns,this is why we can sometimes see neat patterns in water crystals. If there is something like sugar mixed into the water (an 'impurity'), then it is harder for the water molecules to form the proper patterns. The sugar molecules are not the same shape or size as the water molecules are so they don't fit into the ice crystals, even though they do fit nicely into the liquid water. Because of this, it's actually harder to freeze liquids like juice or soda than plain water you have to get them colder before they will freeze. This is why these 'impure' liquids do not freeze as quickly as plain water. In chemistry, this is called 'freezing point depression’.Vegetable oil consists of molecules in long chains called lipids, usually with a mixture of molecules of different sizes and shapes. This makes it hard for the oil to form a regular crystal, suppressing ordinary freezing.Cooling down oil does make it resist flow . Eventually, if you get it cold enough, the oil will seem to be quite solid, as the molecules lose the energy needed to move around. In that sense, you can say that oil does in fact freeze, but it has no sharply defined freezing point, like water.
Method :
I poured my liquids into each ice tray section making sure there was an equal amount of liquid in each section Then i stuck them in the fridge, checking every 10 minutes.The independent variables i used was the lemon juice, soda, water and vegetable oil. The time it takes the water to freeze is the dependant variable. The constant variable used were the same amount of liquid and in the same place. The experimental control for the investigation is the the different liquids used.The experiment is a safe experiment with no hazards. To ensure validity i poured the liquid into 2 sections. To ensure reliability i used a stopwatch and checked every 10 minutes.
Results: