Investigation 4
Dissolving Sugar
Abstract
The aim of this investigation is to examine how change in temperature affects the ability of sugar to
dissolve in water. Sugar cubes were placed into the same measurement of water at various
temperatures to ascertain if heat changed sugar’s ability to dissolve. It was found that as the
temperature of the water increased, the sugar cubes dissolved faster and in larger quantities.
Introduction
This investigation will provide information regarding the effects of heat on sugar. These results are
pertinent for understanding the cooking process of foods containing sugar, manufacturing ,
packaging and storage of foods and the handling of bulk sugar effectively.
Method
This investigation will require water, white sugar cubes, a digital thermometer, a small measuring
jug, an electric kettle, a teaspoon, stop watch and a glass container.
Place ¾ of a cup of cold tap water in glass then add one sugar cube. Stir sugar cube until completely
dissolved in the water. Use stopwatch to time how long each cube takes to dissolve. Repeat with
further cubes one at a time and stir until dissolved. Stop adding sugar cubes when a minute residual
amount of sugar is left undissolved in the bottom of the container. Record the length of time the
sugar cubes took to dissolve and how many cubes dissolved in the water.
Place ½ cup of cold tap water and ¼ cup of boiled water in glass then add one sugar cube. Stir sugar
cube until completely dissolved in the water. Use stopwatch to time how long each cube takes to
dissolve. Repeat with further cubes one at a time and stir until dissolved. Stop adding sugar cubes
when a minute residual amount of sugar is left undissolved in the bottom of the container. Record
the length of time the sugar cubes took to dissolve and how many cubes dissolved in the water.
Place ¼ cup of cold tap water and ½ cup of boiled water in glass then add one sugar cube. Stir sugar
cube until completely dissolved in the water. Use stopwatch to time how long each cube takes to
dissolve. Repeat with further cubes one at a time and stir until dissolved. Stop adding sugar cubes
when a minute residual amount of sugar is left undissolved in the bottom of the container. Record
the length of time the sugar cubes took to dissolve and how many cubes dissolved in the water.
Place ¾ cup of boil water in glass then add one sugar cube. Stir sugar cube until completely dissolved
in the water. Use stopwatch to time how long each cube takes to dissolve. Repeat with further cubes
one at a time and stir until dissolved. Stop adding sugar cubes when a minute residual amount of
sugar is left undissolved in the bottom of the container. Record the length of time the sugar cubes
took to dissolve and how many cubes dissolved in the water.
Joanne Houtzager s0201764
Page 1
Investigation 4
Results
Table of investigation observations;
Water
Temperature
Dissolving
Time (sec)
Number
of cubes
¾ cup tap water
21.6˚C
150
3
½ cup tap water
¼ cup boiled water
37.1˚C
120
4
¼ cup tap water
½ cup boiled water
61.3˚C
90
6
¾ cup boiled water
81˚C
40
10
Water
Number of
Sugar Cubes
12
10
8
21.6˚C
6
37.1˚C
4
61.3˚C
2
81˚C
0
Water Temperature
Dissolving Time
Time in seconds
Dissolving Sugar
Cubes
160
140
120
100
80
60
40
20
0
21.6˚C
37.1˚C
61.3˚C
81˚C
Water Temperature
Discussion
The results of the investigation show that sugar dissolves faster and in larger quantities, as the water
temperature increases.
Prior to conducting the investigation I predicted that the sugar would dissolve faster and in larger
quantities, as the water temperature increased. However the actual quantity of sugar cubes that
dissolved in each sample of water far exceeded my expectations.
As water is heated its molecules move faster. When sugar is exposed to heat the sucrose molecules
also begin to vibrate faster. When sugar is added to heated water, the water is moving faster and
attaches to the sucrose molecules. The vibrating water has enough energy to pull the sucrose
molecules away from each other resulting in the sugar dissolving.
Joanne Houtzager s0201764
Page 2
Investigation 4
During the investigation the same quantity of water was placed in each glass container. Sugar cubes
were used to ensure a controlled portion of sugar was applied at each step. The digital
thermometer provided accurate readings for the water temperature.
Whilst conducting this investigation I was unable to maintain the water temperature as each cube
was added and this would have resulted in the heated water losing some of its warmth over the
course of the time taken to dissolve each sugar cube. This could have slightly affected the final
result.
Conclusion
This investigation confirms that applying heat to sugar increases its ability to dissolve in water faster
and in larger quantities.
The results of this investigation would be significant in everyday experiences when handling,
manufacturing,preparing and cooking foods that include sugar.
References (For investigation 4 only)
Citing or referencing electronic sources of information. (2012). Writing in science: The science
report. Retrieved from http://www.monash.edu.au/lls/llonlin/writing/science/7.xml
Citing or referencing electronic sources of information. (2012). Does temperature affect
dissolving? Retrieved from http://www.middleschoolchemistry.com/lessonplans/
chapter5/lesson6
Joanne Houtzager s0201764
Page 3