Solutions Lab Report
Objective(s): I will determine how Temperature, agitation, particle size, and dilution will affect
the taste of a drink.
Hypothesis:
1.0 M with sugar: I imagine that it will taste like regular juice
1.0 M with sugar cubes: This might be grainy
1.0 M without heat: with no heat applied it will most likely taste like test 1
1.0 M with heat: This one might be sweeter than the others
1.0 M without stir: this will be grainy
1.0 M with stir: this also might taste like test one
0.5 M with sugar: Might be grainy since there is less solution but same amount of solute
0.5 M with sugar cubes: very grainy
0.5 M with heat: might not be grainy but will be very sweet
0.5 M without heat: might taste the same as test 7
0.5.M with stir: might taste the same as test 7
0.5 M without stir: will be grainy and not very sweet
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Controlled variables:size of cups, the brand of sugar, and the flavor of juice
Independent variables:The type of sugar, whether to add heat or not, and whether to stir the solution or
not.
Dependent variables: the taste, texture and color of the solution.
● 13 plastic cups (12 oz)
● permanent marker for labeling
● measuring stick
● tablespoon and teaspoon
● kitchen scale that measures in grams (optional)
● water
● source of heat
● granulated sugar
● sugar cubes
● spoon for stirring
● 3–4 packages of powdered drink mix (6.6 ounces per package)
Procedures:
1. Measure 2.5 cm from the bottom of each plastic cup and draw a line. Filling to this line will
represent approximately 100 mL for each cup.
2. Label one cup "Control." Label three cups for each molarity (1.0 M and 0.5 M).
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3. Label one cup for each molarity with the solubility factor being tested. Labels are listed below:
● 1.0 M with sugar
● 1.0 M with sugar cubes
● 1.0 M without heat
● 1.0 M with heat
● 1.0 M without stir
● 1.0 M with stir
● 0.5 M with sugar
● 0.5 M with sugar cubes
● 0.5 M with heat
● 0.5 M without heat
● 0.5.M with stir
● 0.5 M without stir
4. Mix the fruit mix according to the recipe on the package. Once complete, pour the fruit drink
into the cup labeled "Control" to the 2.5 cm line.
5. Using the mass values from your pre-lab, create 1.0 M and 0.5 M solutions of fruit drink mix for
your 1.0 M and 0.5 M cups. If you do not have a kitchen scale that measures in grams, use 1
tablespoon = 12.5 g and 1 teaspoon = 4 g as approximate measurements.
6. Test each solubility factor for each molarity but not your control solution. See procedures
below.
Test one—Temperature: Mix 1 teaspoon of sugar in the room temperature drink solution in the 1.0 M
without heat and 0.5 M without heat cups. Mix 1 teaspoon of sugar in hot drink solution in the
1.0 M with heat and 0.5 M with heat cups.
Test two—Agitation: Mix 1 teaspoon of sugar in the 1.0 M with stir, 1.0 M without stir, 0.5 M with stir,
and 0.5 M without stir cups. Stir the solution in the 1.0 M with stir and 0.5 M with stir cups for
30 seconds. Leave the other solutions unstirred.
Test three—Particle size: Mix 1 teaspoon of sugar in the 1.0 M with sugar and 0.5 M with sugar cups.
Drop 1 sugar cube in the 1.0 M with sugar cubes and 0.5 M with sugar cubes cups.
1 sugar cube = 1 teaspoon
7. Time to taste test. Record your observations of taste, color, and texture for each solution in the
data tables. Be sure to drink water between taste tests to clear your palate. 
 Write one paragraph describing what happened in the experiment and whether your hypothesis was
supported by your data 
 If you were working for a beverage company, which molarity would you recommend and what directions
for mixing would you create for the drink package? Support your claims using the data you collected. 
 What do you think would happen to the solute in your heated solution if you cooled it? Explain your
answer.