Saturated Solutions: Measuring Solubility *
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Abstract
A solution consists of a solute dissolved in a solvent. A solution is saturated when no additional solute will dissolve in it. You'll need a gram balance, a 100 ml graduated cylinder, three beakers or glass jars, three saucers, water, 50 g non-iodized salt (NaCl), 50 g Epsom salts (MgSO4) and 250 g sugar (sucrose). Method 1: Measure 100 ml water and pour into an empty beaker or jar. Weigh out the suggested amount of the solute to be tested. Add a small amount of the solute to the water and stir until dissolved. Repeat this process, always adding a small amount until the solute will no longer dissolve. Weigh the amount of solute remaining to determine how much was added to the solution. Save your saturated solutions for the second method. Method 2: Label the underside of each saucer with tape, one for each solution. Weigh the empty saucer and record the weight. Pour in some of the saturated solution (corresponding to the label), weigh the saucer + solution and record the weight. Do this for each of the three solutions. Put the saucers in a warm place and allow the water to evaporate. Re-weigh the saucers + dry crystals. (Make sure all the water has evaporated by weighing each saucer several times, with an interval in between, to make sure the weight is no longer changing.) You now have the mass of the solid, and the mass of the original solution. You can calculate the mass of the water that evaporated. You should also be able to calculate how much solid would dissolve in 100 ml (= 100 g) of water. Compare the results of the two methods. (Gardner, 1999, 16–17, Stretton, 2004)Share your story with Science Buddies!
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Last edit date: 2013-01-10
Bibliography
- Gardner, R., 1999. Science Projects About Kitchen Chemistry. Berkeley Heights, NJ: Enslow Publishers.
- Stretton, T., 2004. "Solubility of Compounds," Tom Stretton's Chemistry Pages, Upper Canada District School Board [accessed January 17, 2006] http://www.ucdsb.on.ca/tiss/stretton/CHEM2/compound_solubilities.html.
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