Beverage Density Lab I PURPOSE Find the sugar

Beverage Density Lab

I. PURPOSE • Find the sugar content (%sugar) in 4 commercial beverages by computing their densities and interpreting a calibration curve.

II Procedure (Summary of steps) • The mass and volumes of 4 commercial beverages and 5 standard sugar solutions were taken. The masses were taken on a centigram balance and the volumes came from a volumetric pipet. • *Insert pictures of a unique piece of equipment or a unique process or technique*

III Data Collection (observed Data) • Insert your data chart here • Sample calculation if appropriate • D= m/V 10. 07 g/10. 00 m. L = • WATCH THE PRECISION (SIG FIGS) • Pipets are precise to the 0. 01 m. L

DON’T SAY THIS • • It was due to “human error” It skewed my results It threw off my results This lab was amazing! No opinion comments. • BE SPECIFIC when discussing errors.

IV Data Analysis (Organized Data) • This is where the graphs, calculations, and lab questions will go • Graph using Excel or Create a Graph or graph paper. • Calibration curve. Density on the Y and % sugar on the X. • Rank order the commercial beverages sugar content

QUESTIONS (Q and A format) 1. Explain why the value for the density of water differed at room temp. Room Temp = 22 C D=m/v As temp increase, density decreases and volume increases. Density decreases due to the H 20 molecules moving faster and the expanding the volume.

2. What assumption is made about other ingredients in the beverages? We assumed that these ingredients did not affect the beverages mass or volume and thus its density.

3. What makes a pipet precise? Why does it have its shape? Its thinness make it precise. Drawing up a small amount of liquid causes a large volume change. The bulge in the pipet contains most of the liquid.

4. Making a 10% by mass sugar solution. % = g sugar/g solution X 100 2000. 0 g solution x 10. g sugar X 100 = 100 g solution 200. 00 g sugar Grams of water needed 2000. 0 g solution-200. 0 g sugar = 1800. g water

5. What is the % by mass of sugar in coke? V coke= 355 m. L m= Dxv Dcoke=1. 044 g/m. L m=1. 044 g x 355 m. L= m coke= ? g m. L m sugar= 39. 0 g m= 370. g coke % Sugar= 39. 0 g/370. g x 100 = 10. 5% Wow! Dats a lot of sugar!

6. Calculate the % error. % Error= │Accepted - Experimental│ Accepted Actual sugar content: Grape Juice 15. 7% Sugar Cola 11. 4% Sugar Powerade 6. 1% Sugar X 100

V. CONCLUSION The conclusion is where you state your findings, discuss the significance of your results, discuss important graphs or reactions, equations etc. State any generalization based on patterns or regularities. Tie it all together in a closing statement. It should take a paragraph or two to do this.

State your findings. Rank order the beverages. Restate that you used a physical property, density, a calibration curve to find the density of the commercial beverages. Generalization: The higher the sugar content, the higher the density.

VI. Error Analysis • Document all errors and state the direction of the error. How did the error affect the final result or final calculation? Up? Or down? and why? • Example: source or error-Drawing liquid into the pipet and overshooting the meniscus. More than 10. 00 ml is delivered into the beaker. D=m/V density increases % sugar increases

Other sources of error include: Air bubbles in the pipet (especially the Coke) Not re-zeroing the balance in between samples

% Error Calculations • You were given the true or accepted densities of the commercial beverages. Calculate the percentage error got each commercial beverage based on your experimental % s and the accepted values. • *** Note: Whenever you are doing a calculation, SHOW THE FORMULA USED FIRST. Then do the calculation. Show all UNITS, cancellations, Sig figs etc.