by: emily nagle grade 9. introduction do you ever cook pasta? to me it seems like it takes the water...
TRANSCRIPT
Salt, Sugar, or Baking Soda?
By:Emily Nagle
Grade 9
IntroductionDo you ever cook pasta? To me it
seems like it takes the water forever to boil.
That’s why I choose this for my experiment.
To put the old myth to the test.
Problem Does adding salt to water make it boil faster than other chemicals?
ResearchReceived information from the sites: http://wiki.answers.com
andhttp://answers.yahoo.com/question
They both stated that when salt is added to the water it makes the time to reach the boiling point faster
These aren't trusted sites. Therefore I wanted to find out for my self if they were really true.
HypothesisSalt does make water boil faster than other solutes.
Experimental DesignExperiment Variable:
Adding Solutes to water
Experimental DesignExperimental Group:
Arm and Hammer baking soda
Morton Iodized SaltDomino Sugar
Experimental Design Control Group:
Water without any solute.
Preparing the WaterLabel each metal pot with the
numbers 1-3 (1=salt, 2=sugar, 3= baking soda)
Measure out 230 ml of the water into a measuring cup
Pour the 230 ml of water into the pot
Adding the soluteMeasure out 15 grams of salt, sugar, or baking soda and place it into the pot of water
Take the temperature of the water with a thermometer and make sure the water starts at 21 degrees Celsius
At the start and finish
• Turn the dial for the right stove burner to High
• Start the stopwatch as soon as the dial lands on the High heat
• When the water reaches the 100 ⁰ C, turn off the stove
Recording the InformationStep 10: Stop the stopwatchStep 11: Record the time
Cleaning up materialsClean up the materials safely and with
cautionMake sure that you check to see if the
stove isn’t hot anymoreWhen it’s not warm anymore, remove
the pot and pour it into a sink.Wipe down the stove and put away
materials you don’t need.
Repeating StepsThe next day at the same time, place
a new numbered pot on the stoveRepeat for 3 trails of each solute
and for the control variable
Experimental DesignControl Variables:
Amount of water usedThe starting water temperatureThe size of the cooking potsBrand of the dry ingredients usedAmount of each dry ingredient addedTime of day
My Data: Times to Boiling
Event: Water Salt Baking soda
Sugar
Trial 1 169 173 167 233
Trial 2 175 171 163 236
Trial 3 172 165 181 226
Average 172 170 170 232
* The time is in seconds*
My Data: Trial Results
* The time is in seconds*
ConclusionMy data does support my hypothesis that salt does make water boil faster than other methods.
Next time I would…End the experiment when the water
begins to boil, not at 100 c. Add more or less of the dry
ingredient to the water so it would make the water boil faster.The amounts of solutes (salt and
baking soda) used, only increased boil time by 1 percent.
The End By: Emily Nagle
Experimental ProcedureStep 1: Gather materials
Deer Park bottled waterStopwatchMorton Iodized saltDomino sugarArm and hammer baking soda3 round metal cooking pots each 16.5
centimeters insideOven with stove top (electric/newer model)Pencil or pen
Experimental ProcedureStep 1: Gather materials continued..
Liquid measuring device (holds at least 230 ml)
Standard set of measuring spoons (holds at least 15 grams)
Pampered Chief digital thermometer
My Sourceshttp://answers.yahoo.com/question/index?qid
=20090718115652AAnvaHhMy grandmother, Jean BeeryHome Economics teacher, Mrs. O’Connorhttp://wiki.answers.com/Q/Does_adding_salt_t
o_water_make_it_boil_faster
Pasta Recipes (a cooking book)