Explain The Determination Of Temperature Of The Mass Of Water In A Calorimeter
INDEPENDENT VARIABLES:
• The number of carbon atoms in the molecule.
DEPENDENT VARIABLES:
• Mass of alcohol burnt
CONTROLLED VARIABLES:
• The length of the wick coming from the spirit burner
• Distance of the wick from the bottom of the aluminium can
• Temperature change of the water in the aluminium can
• Can used as calorimeter
• Mass of water in calorimeter
• The room temperature (environment)
It is important that the controlled variables are all kept the same because it makes the experiment more reliable and accurate. Ways to ensure that the controls are kept the same is to record the measurements of the equipment and substances being used such as the distance from the top of the wick to the bottom of the can and the mass of the water inside the can. The use of a control …show more content…
Observations:
- The colour of the flame when burning with different alcohols. - Methanol was a blue coloured flame which was slightly orange at the top of the flame. This is because there is a high amount of complete combustion and the carbon atoms are not becoming a waste product. - Ethanol burnt with a blue flame that was a more intense bright orange colour towards the top of the flame and more orange flame than methanol. - Propanol burnt a small amount of blue at the base of the flame but the majority of the flame was orange - Butanol burnt as an orange flame and little to no blue flame. This is due to the larger amounts of incomplete combustion produced from the higher number of carbon atoms.
- The amount of black soot on the bottom of the aluminium can depended on which alcohol was being burnt and the observation recorded was that with the increase in carbon atoms, the increased amount of soot was produced. This is due to the incomplete combustion that the alcohols with more carbons undergo.
- The pungent smell that came from the alcohols were slightly musty
• The number of carbon atoms in the molecule.
DEPENDENT VARIABLES:
• Mass of alcohol burnt
CONTROLLED VARIABLES:
• The length of the wick coming from the spirit burner
• Distance of the wick from the bottom of the aluminium can
• Temperature change of the water in the aluminium can
• Can used as calorimeter
• Mass of water in calorimeter
• The room temperature (environment)
It is important that the controlled variables are all kept the same because it makes the experiment more reliable and accurate. Ways to ensure that the controls are kept the same is to record the measurements of the equipment and substances being used such as the distance from the top of the wick to the bottom of the can and the mass of the water inside the can. The use of a control …show more content…
Observations:
- The colour of the flame when burning with different alcohols. - Methanol was a blue coloured flame which was slightly orange at the top of the flame. This is because there is a high amount of complete combustion and the carbon atoms are not becoming a waste product. - Ethanol burnt with a blue flame that was a more intense bright orange colour towards the top of the flame and more orange flame than methanol. - Propanol burnt a small amount of blue at the base of the flame but the majority of the flame was orange - Butanol burnt as an orange flame and little to no blue flame. This is due to the larger amounts of incomplete combustion produced from the higher number of carbon atoms.
- The amount of black soot on the bottom of the aluminium can depended on which alcohol was being burnt and the observation recorded was that with the increase in carbon atoms, the increased amount of soot was produced. This is due to the incomplete combustion that the alcohols with more carbons undergo.
- The pungent smell that came from the alcohols were slightly musty