Goose Egg
Daniel H. Perry
Procedures of Measurement and Density of Sugar in Soda
Introduction
The main focus of this lab was to acquire a basic understanding of how to properly use measuring devices in order to determine properties of a liquid. These properties are volume, mass, and density. The following measurements were obtained in the lab: density of water, both density and concentration of aqueous sugar solutions, and density of various soft drinks with respect to sugar. Additional experience was obtained by using specific formulas to accurately calculate percent error and percentage of sugar in different sodas. Lastly, familiarity with graphing aspects of Microsoft Excel was attained.
Materials
Graduated Cylinder
Volumetric Pipette
Beaker(s)
Measuring Scale
Burette
Procedure
1. Determine mass (g) of an empty beaker
2. Determine mass (g) of the same beaker with water
3. Subtract the mass (g) of the beaker when empty from the mass (g) of the beaker and water to determine the mass (g) of the water
4. Estimate the bottom of the meniscus to determine the volume (mL) of water
5. Determine the density (g/mL) of the liquid in the beaker (d=m/v): Divide the mass (g) of the water by the volume (mL)
6. Determine percent error (Actual value – estimated value/actual value) x 100: Subtract estimated value from actual value. Then divide by the actual value and multiply the answer by 100
7. Repeat the previous 1-6 steps while performing an additional two trials to ensure accuracy. Record results
8. Determine the averages for the three previous trials
9. Results for the first measuring device (beaker) is noted in Table 1a
10. Repeat the previous steps 1-8 using different measuring devices (burette, measuring scale, graduated cylinder, pipette)
11. Record the remaining data in Tables 2a-4a
-----------------------------------------------Part II----------------------------------------------
12. Conduct the density of the prepared solutions of 0%, 5%, 10%,
Procedures of Measurement and Density of Sugar in Soda
Introduction
The main focus of this lab was to acquire a basic understanding of how to properly use measuring devices in order to determine properties of a liquid. These properties are volume, mass, and density. The following measurements were obtained in the lab: density of water, both density and concentration of aqueous sugar solutions, and density of various soft drinks with respect to sugar. Additional experience was obtained by using specific formulas to accurately calculate percent error and percentage of sugar in different sodas. Lastly, familiarity with graphing aspects of Microsoft Excel was attained.
Materials
Graduated Cylinder
Volumetric Pipette
Beaker(s)
Measuring Scale
Burette
Procedure
1. Determine mass (g) of an empty beaker
2. Determine mass (g) of the same beaker with water
3. Subtract the mass (g) of the beaker when empty from the mass (g) of the beaker and water to determine the mass (g) of the water
4. Estimate the bottom of the meniscus to determine the volume (mL) of water
5. Determine the density (g/mL) of the liquid in the beaker (d=m/v): Divide the mass (g) of the water by the volume (mL)
6. Determine percent error (Actual value – estimated value/actual value) x 100: Subtract estimated value from actual value. Then divide by the actual value and multiply the answer by 100
7. Repeat the previous 1-6 steps while performing an additional two trials to ensure accuracy. Record results
8. Determine the averages for the three previous trials
9. Results for the first measuring device (beaker) is noted in Table 1a
10. Repeat the previous steps 1-8 using different measuring devices (burette, measuring scale, graduated cylinder, pipette)
11. Record the remaining data in Tables 2a-4a
-----------------------------------------------Part II----------------------------------------------
12. Conduct the density of the prepared solutions of 0%, 5%, 10%,