Introduction: This term we have been learning about chemistry.This week Brynn and I conducted an experiment on the viscosity of liquids. The stranded we were focusing on was exploring the way solids, liquids and gases change under different situations such as heating and cooling. To see Brynn’s blog post click here! When repeating our experiment make sure you’re careful around the Bunsen burner and you have a licensed adult with you and have fun!
Aim: To see if the viscosity of a liquid effects the rate of evaporation.
Hypothesis / Prediction: I think the higher viscosity, the longer it takes to evaporate because it’s thicker and more like a solid.
Observations: At 3 minutes on the Bunsen burner the honey mix started to bubble. At 4 mins the honey formed froth on top and the honey and water separates and the water starts to evaporate. At 5 minutes the chocolate syrup does the same as the honey at 4 minutes. At 8 minutes the honey boils and over flowed the container and chocolate syrup forms froth. At 9 mins chocolate syrup boils and overflowed container.
This is our diagram of what happens at 8 minutes
Discussion: All our observations seemed like normal things that would happen before a liquid reaches boiling point. Boiling occurs before the evaporation because boiling is evaporating/giving off the gas at the bottom of container (closer to heat) causing the bubbles.
Conclusion: Our prediction wasn’t correct because we thought that the honey would evaporate last, when in fact it evaporated/boiled first. Some future experiments we could conduct would be, ones with bigger beakers so we could see what happens when it has stopped bubbling. Then we can really see which one evaporates the quickest. If we left it on the heat longer, the water in the honey will evaporate but the solid sugar will burn at about 121°C and a similar thing will happen with the chocolate syrup too.
Colored links guide:
Orange: Brynn’s blog
Purple: word definitions.
Yellow: word documents.
Blue: bibliography links.