( Log In ) Log In is for TREC Teachers & Researchers only

Reply to this topicStart new topic
> Suspension and Solution Part 1
post Jul 2 2005, 04:33 PM
Post #1

TREC Teacher

Group: TREC Team
Posts: 84
Joined: 27-April 05
Member No.: 6

As I talked about in my journal, the Mackenzie River in the Northwest Territories of Canada has a lot of sediment in it due to the erosion of the banks of the river. This gives the water a real brown look. Many of Alaska’s rivers contain large amounts of river silt as well. In fact many of the islands and riverbanks are made of sediment that has been carried downstream for thousands and thousands or years.

When a substance is dissolved in a liquid, like sugar in coffee, the substance remains in the liquid. It is called a solution. When a substance is floating around in a liquid, held there by a current of turbulence, it is a suspension. It will eventually settle if the water is still. Here are some experiments on solutions and suspensions:

Question: Does the heat of the water affect how much sugar can be dissolved in water?


Procedure: Materials: Glass Pyrex Container, Sugar, Water, Heat Source.
1. Heat water in the Pyrex Container.
2. Pour in measured amounts of sugar while stirring until the water can hold no more sugar. It is now saturated with sugar.
3. Pour the liquid into another container that you can see through.
4. Allow the sugar water to cool, observe what happens as it cools.
5. Design a good way to record Results
6. Complete Conclusions. Using your observations as proof answer the question “Does the heat of the water affect how much sugar can be dissolved in the water?”
User is offlineProfile CardPM
Go to the top of the page
+Quote Post

Fast ReplyReply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:


- NSF Acknowledgment & Disclaimer Time is now: 28th February 2017 - 05:31 AM
IPS Driver Error  

There appears to be an error with the database.
You can try to refresh the page by clicking here.

Error Returned

We apologise for any inconvenience