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Abstract Lab 2 - percent of sugar increases the density of...

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General Chemistry laboratory, Chem18 Experiment # 2 Date of Experiment: 9/20/2011 Date of Submission: 9/27/2011 Abstract: This lab allows for the establishment of a relationship between the weight percent of sugar in a commercial beverage and the density of that beverage. The theoretical density of sugar solutions at 4.0%, 8.0%, 12%, and 16% sugar in the solution were determined, followed by the density of Snapple Peach Tea according to the label and by experimentation. The 4.0% solution had a density of 1.01010 g/mL while the 16.0% solution had a density of 1.0590 g/mL, showing an increase of 0.0489 g/mL. After graphing and calculation, it was clear that the weight percent of sugar and the density of the solution share a positive correlation. This means that as the weight
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Unformatted text preview: percent of sugar increases, the density of the sugar solution increases as well (with a standard deviation of 0.03 g/mL). The weight percent of sugar based on the label information of the Snapple Peach Tea came out to 8.0%, which should have had a density close to 1.02411 g/mL based on measurement. The measured weight percent of sugar was 9.4%, with a density of 1.007 g/mL, which showed that the measured weight was slightly skewed from the weight calculated from the label. This inconsistency could be due to experimental error, but the main purpose of the lab is fulfilled and in line with the data. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Name Liz Zharovsky Bench C19 Lab day and section Tuesday 2 TA Ramyaa Mathialagan Partner N/A Title: Sugar in Beverages...
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