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3596005-128270Unit 3: Measuring up Matter: Scientific Measurement00Unit 3: Measuring up Matter: Scientific MeasurementName ________________________________________ Period ________ Due Date ______________________Beverage Density Lab: Sugar Content Analysis Data SheetWhat laboratory equipment should be used to measure the volume of the sugar solution? _______________How many decimal places should your volume measurements have? ________________________Where on the meniscus is the proper place to read the volume? _______________________________What laboratory equipment should be used to measure the mass of the sugar solution? _________________How many decimal places should your mass measurements have? __________________________Data Table A: Density of Reference Solution (Don’t forget your units and significant figures!)Assigned Sugar Solution: #1: _________% Sugar#2: _________% SugarMass of empty graduated cylinderMass of graduated cylinder plus sugar solutionMass of sugar solutionVolume of sugar solutionDensity of sugar solutionCalculations: (Show your work and use the correct number of significant figures!)Are the measurements in Data Table A qualitative or quantitative? Explain.Data Table B: Density of Reference Solutions Class Data (Don’t forget your units and significant figures!)SolutionDensity0% Sugar5% Sugar10% Sugar15% Sugar20% SugarCalculations: (Show your work and use the correct number of significant figures!)Data Table C: Beverage Densities (Don’t forget your units and significant figures!)BeverageMass of Empty Graduated CylinderMass of Graduated Cylinder plus BeverageMass of BeverageVolume of BeverageDensity of BeveragePost-Lab Calculations and Analysis:Use the instructions provided at your lab table to plot density versus % sugar for the five reference solutions on a graph. The % sugar is the independent variable (x-axis) and the density is the dependent variable (y-axis). Use the instructions provided to draw the “best-fit” straight line or linear regression through the data points. Print out a copy of your graph and staple it to the back of this packet. Initial when complete. ____ Why is it not appropriate to “connect the dots” when drawing a line through the data points?Is the relationship between the percent sugar in a solution and density indirect or direct? Why? What is another name for an indirect relationship? Use the graph to estimate the unknown percent sugar in the first beverage. To do this, locate the point on the y-axis that corresponds to the density value of the beverage. Follow that point on the y-axis across horizontally to where it meets the “best-fit” straight line through the data. Now read down vertically from this point on the “best-fit” line to the x-axis. The point where this vertical “line” meets the x-axis equals the percent of sugar in the beverage solution. Record the density of the beverage and the estimated percent sugar in Data Table D below. Repeat the above for the second beverage and record below.Data Table D: Percent Sugar of Densities from Graph (Don’t forget your units and significant figures!)BeverageDensity of BeverageExperimental % Sugar (from graph)Accepted % Sugar(from nutritional label – your instructor will provide)% ErrorIn Question #3, you estimated a value for a point on a plotted curve that was between actual data points. What is this process called?A new soda, Sugar High, just came on the market boasting to contain 40% sugar. What would be the density of this solution? In Question #7, you estimated the value of a point on a curve that was outside the range of the original data points. What is this process called? Obtain the actual or accepted value of the percent sugar of your beverages from your instructor. Use the following equation to calculate the percent error in your experimental determination of the sugar content in each beverage. Enter the percent error in Data Table D below Question #5. Remember to use the correct number of significant figures!38100095250 |accepted percent sugar – experimental percent sugar|Percent Error (%) = X 100 accepted percent sugar00 |accepted percent sugar – experimental percent sugar|Percent Error (%) = X 100 accepted percent sugar17164057366000This lab looks at the relationship between the density of a beverage and its sugar content. What assumption is made concerning the other ingredients in the beverage and their effect on the density of the solution? Do you think this is a valid assumption? Explain. ................
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