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Lab 2. Sweet Tooth. Solubility and Colligative Properties of Solutions: Candy, Soda, and Ice Cream

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Lab 2. Sweet Tooth. Solubility and Colligative Properties of Solutions: Candy, Soda, and Ice Cream Lab 2. Sweet Tooth. Solubility and Colligative Properties of Solutions: Candy, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Objectives (i) describe the molecular basis of the solution process (ii) relate solute amount to a colligative property of a solution (iii) determine the solubility of a gas with temperature and pressure Introduction Your mid-morning ritual: a little sugar for a pick-me-up. You will make candy, look at how sugar composition determnes candy texture, and see how boiling point is related to sugar composition to make different types of candy. Your afternoon pick-me-up: your favorite soda. You like the whoosh sound when you open the car, the sugar, caffeine, the tart taste, and the bubbles. Where do the bubbles come from? How do I keep my soda from going flat? You will look at what makes soda go flat. Your special dessert: ice cream. How do you make home-made ice cream? You can use the freezing point depression colligative property of solutions to lower the freezing point of ice to make ice cream. Materials Part A: Make sugar glass Students: bring some table sugar (sucrose), corn syrup, a cooking pot, a spoon, and cooking thermometer (measures to 350oF/180oC)) hot plate Al foil Vegetable oil Caution: hot plates get hot. Part B: THREE bottles or cans of carbonated water or soda Students: bring in 3 small bottles or cans of soda Balloon 500 ml or 1 l graduated cylinder Part C: Make Candy Students: bring some table sugar (sucrose), corn syrup, milk, a cooking pot or pan, spoon, and cooking thermometer (measures to 350oF/180oC)) hot plate Al foil Vegetable oil Part D: Freezing Point Depression and Ice Cream We will supply: You (Students) need to bring: large ziplock baggie (gallon size) Ingredients to make ice cream, e.g., small ziplock baggie (quart size) half-half milk/cream mixture crushed ice sugar coarse rock salt vanilla flavoring, e.g., chocolate or strawberry syrup English/Metric Conversions: 1 pint = 2 cups, 4 cups = 1 quart, 4 quarts = 1 gallon 1 cup = 8 ounces = 240 ml Part A. Sugar solution composition behavior. Making Sugar Glass Prelab Spend 5 minutes doing the following activity. Assign a notetaker. Report to class. 1. You add sugar (sucrose) to water. The sugar ____. a. Draw structures of sucrose and water. b. Identify the chemical forces between sucrose and water. 22 c. Sucrose is a disaccharide that contains two monosaccharides: glucose and fructose. Draw the structures of glucose and fructose. d. Look up solubility of sucrose in water at 25oC in g sucrose/100 ml of water. e. You dissolve this mass of sucrose in 100 ml of water. A ____ solution forms. f. Look up solubility of sucrose in water at 50oC in g sucrose in 100 ml of water. g. Does the solubility of sucrose in water change with temperature? h. You heat up your solution from 1e from 25oC to 50oC. Is the warm sugar solution still a saturated solution? 2. You want to make a 50% sugar (sucrose) by mass solution. a. Calculate the mass of sugar in g and mass of water in g to make 100 g of this solution. b. A solution consists of a solute and solvent. One definition of a solvent is the substance present in the greatest amount. Another definition of a solvent is the substance in which a solute dissolves to form a solution. What is the solvent in this solution? Which definition are you using? c. Molality units are moles of solute/kg of solvent. Calculate the molality of the 50% sugar solution. d. Molarity units are moles of solute/liter of solution. 100 g of 50% sugar solution is not equal to 100 ml of solution because ____. Calculate the Molarity of the 50% sugar solution. The density of a 50% sugar solution is 1.23 g/ml. e. The boiling point of water is 100oC. Will the boiling point of this sugar solution be higher, lower, or 100oC? 3. We humans love sweets, especially candy. The type of candy depends on the sugar concentration, which can be determined from boiling point. Table 1 shows the sugar concentrations, the boiling points of sugar solutions, and sugar syrup behavior for different candy types. You will make sugar glass in lab. For each blank, predict the syrup behavior and candy type. Syrup behavior choices: Soft ball, Firm ball, Soft crack, Hard crack Candy type choices: fudge, caramel, taffy, sugar glass Table 1. Sugar concentration, boiling point, and cold water test behavior. (adapted from https://www.craftybaking.com/) % sugar Syrup b.p., oC Syrup behavior in cold water test Candy type by mass (oF) 60-80 102-113 Thread: forms spider web in air Syrups (215-235oF) 85 113-116 _____: forms in cold water but flattens in your hand (235-240) when removed from water 87 118-121 _____: will flatten when squeezed after removing from (245-250) water 92 121-130 Hard ball: retains shape after removing from water Marshmallows (250-265) 95 132-143 _____: Syrup dropped into ice water separates into (270-290) hard but pliable threads. They will bend slightly before breaking. 99 149-154 _____: Syrup dropped into ice water separates into brittle (300-310) hard, brittle threads that break when bent. 4. a. Read the Procedure for Part A. List the data you will collect for this experiment. What instrument will you use to collect each piece of data? b. Identify the result you want to determine from this experiment. Procedure DO NOT use any of the equipment in your locker. Use the pot you brought from home. 1. Prepare a cold water test and greased Al foil. a. Add cold water to two containers. Keep the water cold. You will use the cold water for a cold water test. The cold water test was used by confectioners (before themometers) to determine the candy type. In this test, a sample of hot sugar syrup is cooled quickly by dropping it into cold water. The composition (% 23 sugar) of the syrup determines the behavior of the syrup; the behavior tells the candy maker the type of candy that can be made from the syrup. Use one cold water container for Step 4. Use the other cold water container for Steps 5(ii) and 6(ii) fast cooling of your sugar glass. b. Prepare a piece of 1 square foot Al foil. Coat the Al foil lightly with vegetable oil. You will use this Al foil to make sugar glass in Steps 5 and 6. 2. Calibrate your cooking thermometer by measuring the ____ of _____. Measure 100 ml of water and pour the water into your pot or pan. Heat your water to boiling. Thermometer reading = ___ oC at b.p. of water. If your cooking thermometer reads xoC greater than the standard temperature, should you add or subtract xoC to get the actual temperature? 3. Prepare a 50% by mass sugar solution. USE YOUR COOKING POT FOR THIS PART. a. Measure 100 g of sucrose (1/2 cup) and add it to ___ g of water to make a 50% by mass sugar solution. Calculate the mass of water and volume of water to make this solution. Add you calculated mass or volume of water to the 100 g of sucrose. Make sure all of the sugar is dissolved. The mass of this solution is ____ g. The volume of this solution is ____ ml. The density of this solution is ____ g/ml. Compare this density to the density value given in Prelab Question 2d. Identify the chemical forces between water molecules. Identify the chemical forces between sugar and sugar molecules. Identify the chemical forces between water and sugar molecules. Sugar is soluble in water because sucrose disrupts the ___ between water molecules and water is able to break the ____ between sucrose molecules. Fill in the blanks. b. Attach your cooking thermometer to a ring and ring stand. Insert your thermometer in your sugar solution. Make sure the thermometer tip is NOT touching the bottom or sides of your pot. 4. Test the behavior of sugar syrup at different compositions. Identify the forces between solute and solvent. a. Start heating your 50% sugar solution. When it starts to boil, measure the temperature. This temperature is called the ____ of this solution. Fill in the blank. What substance is removed from the solution? Which substance is more volatile, sugar or water? As you continue to heat this solution, what happens to the sugar concentration of the solution? As ___ is removed from the solution and the concentration ____, the boiling point of the solution _____. Fill in the blanks. When water boils, water molecules have sufficient energy to escape from the liquid. When an aqueous solution boils, such as this sugar solution, the boiling point INCREASES because it is ___ (easier or harder?) ___ for water molecules to escape. Fill in the blank. Explain the role of the solute to make the boiling point increase. b. When the temperature reaches 105 oC (remember your thermometer calibration), take a small amount of your sugar solution (syrup) in a spoon, hold it about 2 inches above the syrup, and drop back into pot. Did you see a thread (spider web) form? When the thread is cool, touch the solidified sugar. Does it feel hard or soft? What kind of candy (syrup, fudge, caramel, taffy, hard candy) could you use this sugar for? Record your observations in Table 2.
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