How do different liquids and solids affect the boiling and freezing point of water?
Name
02/12/12

ABSTRACT There are many different substances that affect the freezing and boiling points of water. This experiment was designed to test the effects of five liquid and five solid substances/mixtures on the freezing and boiling points of water. It was hypothesized that if we tested five liquid and five solid substances/mixtures then the results would show that the solids would have a greater affect. Using these guidelines the experimentation was completed and the data was recorded. It was determined that the hypothesis was supported. Salt had by far the greatest effect on the freezing and boiling point. Baking soda had the next greatest
These controls were the container that the water was boiled and frozen in, the location in which the temperature was measured, the thermometer used to measure the temperature, the amount of water used, and the amount of each substance/mixture used.

Methods
Materials:
1. cinnamon, sugar, salt, flour, baking soda 2. beat juice, lemon juice, orange juice, vegetable oil, molasses 3. digital thermometer 4. plastic cups 5. pot/pan 6. water 7. freezer and stove
Procedure:
1. place 20ml of each substance/mixture in plastic cup filled with 80ml of water
2a. place plastic cup in freezer and wait for the water to freeze
2b. pour the liquid into a pot/pan on stove and boil
3a. take the plastic cup out and wait for it to melt
3b. measure the boiling point with the thermometer and record the data
4a. measure the melting point with the thermometer and record the data

Results The first chart labeled Freezing Point shows the average freezing point recorded from three trials. The results are in negative degrees Celsius. When separating the data based on liquids and solids the data was not significant. However if you compare salt, sugar, baking soda, and molasses to the rest of the mixtures/substances then there is a significant difference in the data. From this chart it can be inferred that the state of matter (liquid or solid) that the mixture/substance is in does not have a significant impact on its effect on the freezing point of