Lexington High School Science Crystal Klein, Science Teacher

## Freezing Points

Background Information

`I did my experiments on which substance would freeze the fastest: water,salt water, sugar water, oil, and soap. Each of this substance has its ownfreezing point. Even the three waters have their own freezing point. The freezing point of water is 32 degrees Fahrenheit. If additives areadded to pure water the freezing point changes. The freezing point ofsalt water depends on the amount of salt your water has, the more saltyou have the low the freezing point is. Pure water and salt water aredifferent substances and they also have different chemical properties.Salt „gets in the way‰ of interactions between H and O, making it harderfor the H and O to bond as ice which is another reason the freezing pointis lower. Sugar water also depends on how much of the sugar is in the water. Likeif you put a few sugar crystals into the water the freezing point will be32 degrees Fahrenheit or some where near the temperature. As to when youput a lot of sugar the freezing point goes way down.Vegetable oil doesn‚t really have a freezing point, because it won‚t forma crystalline solid. You could say oil does have a freezing pointconsidering when the molecules in a liquid line up into a very regularpatter (a crystal) it is known to be frozen. Oil does not sharply definedfreezing point, but the molecules get stuck.Soap won‚t freeze because like oil is also forms a crystalline solid. Itwould just harden up and stay at that state. The soap and oil will form anamorphous solid in which the particles do not form a regular pattern.`

`  PURPOSEMy purpose was to see what would freeze the fastest: water, salt water,sugar water, oil, and soap.HypothesisThe three waters are going to freeze before the oil and soap because thesubstances are thicker then the water. The three waters will also freezeabout the same time.Materials-	Five cups-	Measuring cup of 1/3-	Water-	1 tsp of salt-	1 tsp of sugar-	Hand soap-	Vegetable oilMethodsEach cup was filled with 1/3 cup of the substance. I took the five cupsand filled three of them with water. The first cup was plan water, thesecond cup had 1 tsp of salt added and the third cup had 1tsp of sugaradded. The other two cups were filled with oil and soap.Results/Observation11:05 I put the additives in the freezer and checked them every half an hour.11:35Water-The top of the water was frozenSalt water-The salt water wasn‚t frozen but had ice floating around.Sugar water The sugar water only had ice on the edges not anywhere else.Vegetable Oil-The oil turned cloudy and was semi solidSoap-The soap was about the same except a little bit of ice on the edge12:05Water-The top of the water was a little bit thickerSalt water-The color of the water looked a little gray and there was moreice.Sugar water-Frozen all around but water in the middle.Vegetable Oil-it was still cloudy and was a soft solid.Soap-there wasn‚t a big difference just a little more ice on the edges.12:35Water-Frozen except about a dime size in the middleSalt water-The water is frozen expect a small part in the middle. Like thesugar water.Sugar water- The water was frozen but is still breakable there is also alittle bit of water in the middle.Vegetable Oil-It is completely solid.Soap-Looks like ice clumps inside1:05Water- The water is frozen but it is still breakable.Salt water- Kind of slushy with a small amount of water remaining.Sugar water- Completely frozen with sweat of water at the top.Vegetable Oil-The bottom of the oil is a darker color then the top half.Soap- The soap is mushy with flakes of ice on top.ConclusionMy hypothesis was incorrect because the oil froze before the three waters.BibliographyWalters, Deron. „Freezing point of water.‰  March 21, 2007.http://www.madsci.org/posts/archives/dec98/913733647.Ph.r.htmlCounter Benison, Kathy. „Pure water verses salt water.‰ March 21, 2007http://www.madsci.org/posts/archives/mar98/890115623.Ch.r.html„Freezing Point of salt water.‰ March 21, 2007http://van.physics.uiuc.edu/qa/listing.php?id=4303Devon.  „Freezing point of oil.‰ March 21, 2007 	http://van.physics.uiuc.edu/qa/listing.php?id=1600„Salt and the freezing point of water‰ March 21, 2007http://www.worsleyschool.net/science/files/saltandfreezing/ofwater.htmlCreditsMrs. Rogers was a big help because with out her I believe I wouldn‚t ofgot my project done because I needed a refrigerator and she let me useher.Ms. Klein let me use some of her supplies to complete me project, and shewas a big help through out the whole process.Mrs. Holding Eagle was also nice enough to give our class constructionpaper for our boards.`

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