How Sugar and Salt Affect the
Boiling Temperature of Water
GROUP 4
TLSAMP SUMMER SCIENCE
ACADEMY
GROUP 4 MEMBERS
1. ASHLEY ARMSTRONG
2. JOHN COLLINS
3. COREY TAYLOR
HYPOTHESIS:
WE BELIEVE WATER THAT CONTAINS
MORE SALT OR SUGAR WILL TAKE THE
LEAST AMOUNT OF TIME TO COME TO
A BOIL.
OBJECTIVES:
To Discover How Salt Affects the Boiling
Point of Water.
Materials Used:
Salt
Sugar
Water (100 ml)
Beaker
Thermometer
Brunson Burner
Methods:
We used a Brunson burner to boil several
amounts of sugar and salt and recorded the
temperature and the amount of time each
one took to start boiling.
We used a hot plate to boil several amounts
of sugar and salt and recorded the
temperature and the amount of time each
one took to start boiling.
Data
0 grams
2 grams
4 grams
8 grams
10 grams
Salt
Group 1
6 mins
4 mins
6 mins
4 mins
5 mins
Group 2
4 mins 24 sec
5 mins 8 sec
4 mins 24 sec
4 mins 43 sec
4 mins 50 sec
Standard Diviation
Sugar
4.280446498
Salt
0.843274043
Sugar
Group 3
9 mins
7 mins
7 mins
10 mins
16 mins
Group 4
16 mins
13 mins
11 mins
10 mins
20 mins
Average Boiling Time
Salt
Sugar
0 grams
5
12.5
2 grams
4.5
10
4 grams
5
9
8 grams
4
10
10 grams
4.5
18
RESULTS
Average Boiling Time
18
16
14
12
10
8
6
4
2
0
Average Boiling Time Salt
Average Boiling Time
Sugar
0 grams2 grams4 grams8 grams
10
grams
CONCLUSION
The salt boiled faster then the sugar,
and the water that contained more salt
boiled quicker than the sugar.
The water that contained more salt
boiled faster.
The more sugar the water contained
the slower it boiled.