Procedure:Test melting point. Put about 1/4 teaspoon of salt, a small piece of plastic, and a small piece of chalk in the tin can and set over the burner, and assure that you have good ventilation. (You may generate a little smoke.) DO NOT TOUCH THE CAN WHEN IT IS HOT! As soon as you see the first item begin to melt, remove from the heat, using tongs or hot pads. Record the temperature, the amount of time that it took for each item to melt, and which item melted first.
1. Put about 2 tablespoons of water into one of the containers. Add about half a teaspoonful of salt to that container and swirl until you can see the salt has dissolved, recording the amount of time that it takes to completely dissolve.
2. Again, in the other container put about 2 tablespoons of water. Add about half a teaspoonful of sugar into that container and swirl until you can see the sugar has dissolved, recording the amount of time that it takes to completely dissolve.
3. Put BOTH containers in a warm place (not hot) and allow the water to evaporate out of each container. You can ask your instructor for ideas if you need additional help. As the water evaporates, notice the patterns in the crystals that form when the water is gone in the container with the salt and the container with the sugar (this will take awhile).
Record the dissolving time and add your comments about the similarity or difference you notice between salt and sugar. Does the type of bond affect either dissolving time? Discuss the type of bond and how it affects the physical properties of salt and sugar based on the ability to dissolve.
What type of bond holds sugar together and what type holds salt together?
Describe what the salt and sugar crystals looked liked after the water evaporated. Record your comments about the similarities or differences you notice between salt and sugar crystalline patterns.
Does the type of bond affect the crystalline pattern? Discuss the type of bond and how it affects the crystalline pattern (crystals) of salt and sugar. Again, you should have identified the bond type for sugar and for salt to help answer the questions.