SCI-PRO

Question 1

Background Information

Answer 1

Freezing point depression is a colligative property. Salt breaks down into sodium and chloride ions, disrupting water molecules. Sugar binds with water molecules, slowing their movement. Baking soda produces heat to melt ice.

Question 2

Method

Answer 2

We made water into 4 ice cubes filled with 3/4 teaspoons of salt, sugar, and baking soda into each cup respectively. We set the control variable and put all of them into the freezer for 1 hour. After 1 hour, we checked the amount the water that melted using a graduated cylinder and recorded the changes.

Question 3

Conclusion

Answer 3

My hypothesis is right because salt contains more molecules than sugar and baking soda due to its chemical composition.

Question 4

Significance

Answer 4

It is significant because it shows how different substances may affect the melting rate of ice. We can use this information in many scenarios where it can be helpful for food preservation and environmental science.

Question 5

New Problem

Answer 5

The new problem that we look forward to hearing is how different environmental temperatures affect the rate at which the ice will melt.