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 own
freezing point. Even the three waters have their own freezing point.
 The freezing point of water is 32 degrees Fahrenheit. If additives are
added to pure water the freezing point changes. The freezing point of
salt water depends on the amount of salt your water has, the more salt
you have the low the freezing point is. Pure water and salt water are
different substances and they also have different chemical properties.
Salt „gets in the way‰ of interactions between H and O, making it harder
for the H and O to bond as ice which is another reason the freezing point
is lower.
 Sugar water also depends on how much of the sugar is in the water. Like
if you put a few sugar crystals into the water the freezing point will be
32 degrees Fahrenheit or some where near the temperature. As to when you
put a lot of sugar the freezing point goes way down.
Vegetable oil doesn‚t really have a freezing point, because it won‚t form
a crystalline solid. You could say oil does have a freezing point
considering when the molecules in a liquid line up into a very regular
patter (a crystal) it is known to be frozen. Oil does not sharply defined
freezing point, but the molecules get stuck.
Soap won‚t freeze because like oil is also forms a crystalline solid. It
would just harden up and stay at that state. The soap and oil will form an
amorphous solid in which the particles do not form a regular pattern.

  PURPOSE
My purpose was to see what would freeze the fastest: water, salt water,
sugar water, oil, and soap.

Hypothesis
The three waters are going to freeze before the oil and soap because the
substances are thicker then the water. The three waters will also freeze
about the same time.


Materials
-	Five cups
-	Measuring cup of 1/3
-	Water
-	1 tsp of salt
-	1 tsp of sugar
-	Hand soap
-	Vegetable oil

Methods
Each cup was filled with 1/3 cup of the substance. I took the five cups
and filled three of them with water. The first cup was plan water, the
second cup had 1 tsp of salt added and the third cup had 1tsp of sugar
added. The other two cups were filled with oil and soap.

Results/Observation

11:05 I put the additives in the freezer and checked them every half an hour.

11:35
Water-The top of the water was frozen

Salt 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 solid

Soap-The soap was about the same except a little bit of ice on the edge

12:05

Water-The top of the water was a little bit thicker

Salt water-The color of the water looked a little gray and there was more
ice.

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.

12:35

Water-Frozen except about a dime size in the middle

Salt water-The water is frozen expect a small part in the middle. Like the
sugar water.

Sugar water- The water was frozen but is still breakable there is also a
little bit of water in the middle.

Vegetable Oil-It is completely solid.

Soap-Looks like ice clumps inside

1:05

Water- 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.


Conclusion
My hypothesis was incorrect because the oil froze before the three waters.


Bibliography

Walters, Deron. „Freezing point of water.‰  March 21, 2007.
http://www.madsci.org/posts/archives/dec98/913733647.Ph.r.html

Counter Benison, Kathy. „Pure water verses salt water.‰ March 21, 2007
http://www.madsci.org/posts/archives/mar98/890115623.Ch.r.html

„Freezing Point of salt water.‰ March 21, 2007
http://van.physics.uiuc.edu/qa/listing.php?id=4303

Devon.  „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, 2007
http://www.worsleyschool.net/science/files/saltandfreezing/ofwater.html



Credits

Mrs. Rogers was a big help because with out her I believe I wouldn‚t of
got my project done because I needed a refrigerator and she let me use
her.
Ms. Klein let me use some of her supplies to complete me project, and she
was a big help through out the whole process.
Mrs. Holding Eagle was also nice enough to give our class construction
paper for our boards.

This Page was last update: Thursday, March 22, 2007 at 4:26:30 PM
This page was originally posted: 3/22/07; 4:26:30 PM.
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