20/22

Title: LR 1.2 Introduction to Measurement

Objective: To test and record the temperatures of water when it was placed in a beaker and
on a hot plate as well as record any observations which may have happened during the
experiment or when food coloring was added to hot versus cold water.

Procedures:
1. Obtain hot plate and plug it in and turn dial to “high”. While this heats continue
experiment.
2. Measure 80.0 mL of water into a graduated cylinder.
3. Indirectly mass the water by using the balance and measuring the weight of the
graduated cylinder and the graduated cylinder with the water.
4. Use pH paper to determine waters pH and record it.
5. Heat water with the hot plate while measuring and recording the temperature in 2
ways, with a standard thermometer and with a temperature probe.
6. Set hot water down and fill another beaker with the same amount of water and
some ice, stir for 2 minutes and then remove ice. Add a drop of food coloring into
each beaker and observe what happens.
Data:
Volume Mass pH Observations

Water 80 mL 78.17 g 6.5 Food coloring spread quickly in hot water

but not in the ice water.

Beaker --- 98.69 g --- Gathered condensation with water in it on

the hot plate.

Time (seconds) Manual Temperature Computer Temperature

(celsius) (celsius)

0 25.1 25.2

60 43.2 41.7

120 58.2 57.8

180 71.0 70.3

240 85.6 86.0

 300 94.8 98.4

360 96.3 100.0

420 96.8 99.9

Analysis:

Lab questions:
1. The mass of our water was 78.17 g.
2. Raleigh water is mostly neutral but somewhat acidic.
3.
Gastric acid Lemon juice Urine Milk Raleigh water Water Blood Ammonia
|-----------------------------------------------------------|----------------------------------------------------
-------|
Acid Neutral
Basic
 4. The temperature of the water steadily increased over time as it was boiling until it got to
around 100 degrees where the increase stopped and it stayed relatively the same.
5. The manual temperature reading was slightly higher in the beginning of the readings and
this was probably caused by us waiting too long when checking the thermometer so it
was slightly off. When the temperature climbed to high 90 degrees it's possible the
thermometer wasn't equipped to take readings that high.
6. When we put the food coloring into the 2 types of water it moved more quickly in the hot
water rather than the cold because the molecules in the hot water have less space between
them and are bouncing around while the cold water molecules are tight and more
compact.

Conclusion: After completing this lab we learned about how the hot plate could affect water
temperatures by boiling it. We also observed the differences between manual temperature
readings and automatic and the measurements for liquids. In addition we observed how food
coloring spread in waters of different heat levels.