THE INVESTIGATION OF FREEZING POINT OF VEGETABLE

OIL, SALT SOLUTION AND HONEY SOLUTION IN A 35°F (1.6°C)

BY: RAMYRA M. NASALUDDIN
MATERIALS NEEDED:

474 mL (2 cups) of WATER

12.50 g. (1tbsp) of SALT
12.50 g. (1tbsp) of HONEY
237 mL (1 cups) of VEGETABLE OIL
1 Measuring Cup
2 Table spoon
3 Plastic Containers
Freezer at 35°F (1.6°C)

PROCEDURE:
 Fill the 2 containers of the same size with one cup (237 mL) of water each.
 Add on one tablespoon (12.50 g) of salt to one cup;
 Add on one tablespoon (12.50 g) of honey to another cup.
 Add 1 (237 mL) cup of vegetable oil in a same size container.
 Put them in the freezer.
 Check every 30 minutes to see if frozen.

VARIABLES:

 Constants: Temperature of freezer at (35°F or 1.6°C)

 Controlled variables: Salt Solution, Honey Solution and Vegetable Oil.
 Independent (manipulated) variable: Plain water.
 Dependent (measured) variable: Freezing point.

DATA/OBSERVATIONS:

AT 5:30 P.M THE CONTAINERS WERE PLACED IN THE FREEZER

SALT SOLUTION HONEY SOLUTION VEGETABLE OIL

In liquid form In liquid form In its normal form

AT 6:00 P.M THE CONTAINERS WERE PLACED IN THE FREEZER

SALT SOLUTION HONEY SOLUTION VEGETABLE OIL

Ice has formed on the top In liquid consistency Starting to get dense

AT 6:30 P.M THE CONTAINERS WERE PLACED IN THE FREEZER

SALT SOLUTION HONEY SOLUTION VEGETABLE OIL

About 2mm of ice has formed Starting to get dense It is getting denser
on top
AT 7:00 P.M THE CONTAINERS WERE PLACED IN THE FREEZER

SALT SOLUTION HONEY SOLUTION VEGETABLE OIL

About 3mm of ice has formed A thin layer of ice has formed Very dense but almost frozen
on top on top

AT 7:30 P.M THE CONTAINERS WERE PLACED IN THE FREEZER

SALT SOLUTION HONEY SOLUTION VEGETABLE OIL

A thick layer of ice has A thick layer of ice and soft Very dense almost hard
formed and almost frozen slush of ice has formed but not consistency and frozen
frozen

CONCLUSION

Based on the conducted experiment, I observed that the vegetable oil froze first
then the salt solution and lastly the honey solution. I also observed that by adding
salt and honey, the solution will have a lower freezing point. Meanwhile, the
vegetable oil froze first because it hasn’t mixed with any solution mainly because it
is non polar and the solvent that I have used was polar. Then, the honey solution
took much time in freezing and I also noticed that as the temperature become
colder, the viscosity of honey increases. Like most viscous liquids, the honey will
become thick and sluggish with decreasing temperature.