8.03 solutions lab report. i can’t do the experiment at home so i just need with the chartssolutions lab reporttitle: solutions labobjective(s): find out how temperature, agitation, particle size, and dilution affect a drinks tastehypothesis: 1. write a hypothesis that predicts how each solubility factor will affect the solution. does it make it sweeter, watery, murky, or grainy? how does it compare to the control drink made according to the powdered drink mix package? the solubility factors to test are heating the solvent, stirring the solvent, and decreasing the particle size before dissolving the drink mix in the solvent. an example hypothesis could be: heating up a solvent increases the sweet taste of a powdered drink mix. i think that the drinks that get heated will taste the better since the solution will mix better and give it a better taste compared to a room temperature or cold drink that won’t mix with the sugar as well.2. list your controlled variables, independent variable, and dependent variable for each test of the experiment. control variable – temperature, particle size and volumeindependent variable – taste, texture and colordependent variable – particle size, stirring and temperaturematerials: 13 plastic cups (12 oz)permanent marker for labelingmeasuring sticktablespoon and teaspoonkitchen scale that measures in grams (optional)watersource of heat granulated sugarsugar cubes spoon for stirring sugar-free powdered drink mix (enough to make approx. 6 cups) procedures: 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. label one cup “control.” label three cups for each molarity (1.0 m and 0.5 m).label one cup for each molarity with the solubility factor being tested. labels are listed below: 1.0 m with sugar1.0 m with sugar cubes1.0 m without heat1.0 m with heat1.0 m without stir1.0 m with stir0.5 m with sugar 0.5 m with sugar cubes 0.5 m with heat0.5 m without heat0.5.m with stir0.5 m without stirmix the fruit powdered drink according to the recipe on the package to make up to 6 cups in a jug/pitcher. once complete, pour the fruit drink into all the cups to the 2.5 cm line. using the mass values from your pre-lab, create the 1.0 m and 0.5 m solutions of fruit drink mix for your 1.0 m and 0.5 m cups by add the appropriate amount of sugar. 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. 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. (you can warm the heat cups drink solution in a glass cup and return it to the plastic, just a few seconds is enough in a microwave/ a few minutes on a range top, warm not boiling hot)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 teaspoontime 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. data and observations: table 1 texture color tastecontroltable 2create a data table for your observations for taste, color, and texture for each solution. taste texture color-temperature(heated)-no 1.0 m 0.5 myes 1.0 m 0.5 m-agitation(mixed)- 1.0 mno 0.5 myes 1.0 m 0.5 m -particle size-powder 1.0 m 0.5 mcube 1.0 m 0.5 m

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8.03 solutions lab report. i can’t do the experiment at home so i just need with the chartssolutions lab reporttitle: solutions labobjective(s): find out how temperature, agitation, particle size, and dilution affect a drinks tastehypothesis: 1. write a hypothesis that predicts how each solubility factor will affect the solution. does it make it sweeter, watery, murky, or grainy? how does it compare to the control drink made according to the powdered drink mix package? the solubility factors to test are heating the solvent, stirring the solvent, and decreasing the particle size before dissolving the drink mix in the solvent. an example hypothesis could be: heating up a solvent increases the sweet taste of a powdered drink mix. i think that the drinks that get heated will taste the better since the solution will mix better and give it a better taste compared to a room temperature or cold drink that won’t mix with the sugar as well.2. list your controlled variables, independent variable, and dependent variable for each test of the experiment. control variable – temperature, particle size and volumeindependent variable – taste, texture and colordependent variable – particle size, stirring and temperaturematerials: 13 plastic cups (12 oz)permanent marker for labelingmeasuring sticktablespoon and teaspoonkitchen scale that measures in grams (optional)watersource of heat granulated sugarsugar cubes spoon for stirring sugar-free powdered drink mix (enough to make approx. 6 cups) procedures: 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. label one cup “control.” label three cups for each molarity (1.0 m and 0.5 m).label one cup for each molarity with the solubility factor being tested. labels are listed below: 1.0 m with sugar1.0 m with sugar cubes1.0 m without heat1.0 m with heat1.0 m without stir1.0 m with stir0.5 m with sugar 0.5 m with sugar cubes 0.5 m with heat0.5 m without heat0.5.m with stir0.5 m without stirmix the fruit powdered drink according to the recipe on the package to make up to 6 cups in a jug/pitcher. once complete, pour the fruit drink into all the cups to the 2.5 cm line. using the mass values from your pre-lab, create the 1.0 m and 0.5 m solutions of fruit drink mix for your 1.0 m and 0.5 m cups by add the appropriate amount of sugar. 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. 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. (you can warm the heat cups drink solution in a glass cup and return it to the plastic, just a few seconds is enough in a microwave/ a few minutes on a range top, warm not boiling hot)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 teaspoontime 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. data and observations: table 1 texture color tastecontroltable 2create a data table for your observations for taste, color, and texture for each solution. taste texture color-temperature(heated)-no 1.0 m 0.5 myes 1.0 m 0.5 m-agitation(mixed)- 1.0 mno 0.5 myes 1.0 m 0.5 m -particle size-powder 1.0 m 0.5 mcube 1.0 m 0.5 m

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beta decay is the answer