Fats and Oils Lab Report
Title : The Physical Properties of Water
Aim : 1. To comprehend and learn about the factors that affects the boiling rate and the boiling point of water. 2. To evaluate the moisture content of foods. 3. To observe the relationship of different relative humidities of the surroundings towards the sensory properties of foods.
Results
Table 1: Part a(i) – Heating 200ml of Water Time (s) | Temperature (⁰C) | 0 | 23 | 30 | 24 | 60 | 27 | 90 | 30.5 | 120 | 35 | 150 | 37.5 | 180 | 42 | 210 | 44 | 240 | 49.5 | 270 | 51 | 300 | 54.5 | 330 | 58.5 | 360 | 62 | 390 | 65.5 | 420 | 68.5 | 450 | 72 | 480 | 76 | 510 | 77.5 | 540 | 80 | 570 | 83 | 600 | 85.5 | 630 | 88 | 660 | 90 | 690 | 93.5 | 720 | 94.5 | 780 | 95 | 840 | 96 | 900 | 96 | 960 | 96 | 1020 | 96 | 1080 | 96 | 1200 | 96 | 1320 | 96 | 1440 | 96 | 1560 | 96 | 1680 | 96.5 |
Table 2: Part a(ii) – Heating 150ml of Water Table 3: Part a(iii) – Heating 100ml of Water
Discussion questions 1. The curves in part a(i), a(ii) and a(iii) do have a flat section. These indicate that the boiling point has been reached, as the temperature remains constant until the volume of the water decreases by 50ml. This indicates that the vapour pressure has reached the external pressure thus resulting in water boiling (Vaclavik & Christian, 2008).
The temperature remains constant because the excess energy put in is used to meet the energy requirement for the change between liquid and gaseous state, in which the process is called the latent heat of vaporization (McWilliams, 2008) 2. The boiling point of water does not depend on the amount of water, but in fact remains constant for all volumes. This is due to the fact that the liquid used is the same (water) therefore the particles present in the liquid is the same. Boiling point can only be influenced by exerting external pressure, or adding substances that decreases vapour pressure
Aim : 1. To comprehend and learn about the factors that affects the boiling rate and the boiling point of water. 2. To evaluate the moisture content of foods. 3. To observe the relationship of different relative humidities of the surroundings towards the sensory properties of foods.
Results
Table 1: Part a(i) – Heating 200ml of Water Time (s) | Temperature (⁰C) | 0 | 23 | 30 | 24 | 60 | 27 | 90 | 30.5 | 120 | 35 | 150 | 37.5 | 180 | 42 | 210 | 44 | 240 | 49.5 | 270 | 51 | 300 | 54.5 | 330 | 58.5 | 360 | 62 | 390 | 65.5 | 420 | 68.5 | 450 | 72 | 480 | 76 | 510 | 77.5 | 540 | 80 | 570 | 83 | 600 | 85.5 | 630 | 88 | 660 | 90 | 690 | 93.5 | 720 | 94.5 | 780 | 95 | 840 | 96 | 900 | 96 | 960 | 96 | 1020 | 96 | 1080 | 96 | 1200 | 96 | 1320 | 96 | 1440 | 96 | 1560 | 96 | 1680 | 96.5 |
Table 2: Part a(ii) – Heating 150ml of Water Table 3: Part a(iii) – Heating 100ml of Water
Discussion questions 1. The curves in part a(i), a(ii) and a(iii) do have a flat section. These indicate that the boiling point has been reached, as the temperature remains constant until the volume of the water decreases by 50ml. This indicates that the vapour pressure has reached the external pressure thus resulting in water boiling (Vaclavik & Christian, 2008).
The temperature remains constant because the excess energy put in is used to meet the energy requirement for the change between liquid and gaseous state, in which the process is called the latent heat of vaporization (McWilliams, 2008) 2. The boiling point of water does not depend on the amount of water, but in fact remains constant for all volumes. This is due to the fact that the liquid used is the same (water) therefore the particles present in the liquid is the same. Boiling point can only be influenced by exerting external pressure, or adding substances that decreases vapour pressure