salt, sugar, or baking soda?

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Salt, Sugar, or Baking Soda? By: Emily Nagle Grade 9

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Salt, Sugar, or Baking Soda?. By: Emily Nagle Grade 9. Introduction. Do 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. - PowerPoint PPT Presentation

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Page 1: Salt, Sugar, or Baking Soda?

Salt, Sugar, or Baking Soda?

By:Emily Nagle

Grade 9

Page 4: Salt, Sugar, or Baking Soda?

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.

Page 9: Salt, Sugar, or Baking Soda?

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

Page 10: Salt, Sugar, or Baking Soda?

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

Page 11: Salt, Sugar, or Baking Soda?

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

Page 12: Salt, Sugar, or Baking Soda?

Recording the InformationStep 10: Stop the stopwatchStep 11: Record the time

Page 13: Salt, Sugar, or Baking Soda?

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.

Page 14: Salt, Sugar, or Baking Soda?

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

Page 15: Salt, Sugar, or Baking Soda?

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

Page 16: Salt, Sugar, or Baking Soda?

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*

Page 17: Salt, Sugar, or Baking Soda?

My Data: Trial Results

* The time is in seconds*

Page 19: Salt, Sugar, or Baking Soda?

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.

Page 20: Salt, Sugar, or Baking Soda?

The End By: Emily Nagle

Page 21: Salt, Sugar, or Baking Soda?

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

Page 22: Salt, Sugar, or Baking Soda?

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

Page 23: Salt, Sugar, or Baking Soda?

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)