GROUP 4 COMPLETE GUIDE

Freezing Point Depression Experiment

Investigation: Freezing Point Depression

Water Type: Mineral Drinking Water (your daily brand)
Group Members: Rosita, Tobey • Viterbo, Ellah Marie
Canones, Jamaica • Estrella, Juliana
TABLE OF CONTENTS

1. Things You Need (Materials) ..................... Page 3

2. Step-by-Step Procedure ............................ Page 4
3. Data Collection Table ............................... Page 6
4. Calculations (with Examples) ................... Page 6
5. Video Structure .......................................... Page 8
6. One-Page Report Requirements ............... Page 9
7. Safety Reminders ....................................... Page 9
8. Common Mistakes to Avoid ...................... Page 10
9. Final Checklist ............................................ Page 10
1. THINGS YOU NEED (MATERIALS)
Essential Items:
• Mineral drinking water - at least 350 mL total (NOTE THE BRAND - e.g., Nature's Spring, Absolute, Wilkins,
Summit, etc.)
• Solute (choose ONE): Table salt (NaCl) - at least 50g OR White sugar (sucrose) - at least 50g
• Kitchen scale - must measure grams accurately
• Three identical plastic containers - NOT glass (can crack in freezer)
• Thermometer - reads -10°C to +10°C (digital kitchen thermometer preferred)
• Measuring cup or graduated cylinder (100 mL)
• Stirring spoon
• Freezer - home refrigerator freezer
• Stopwatch or phone timer
• Notebook and pen for recording
• Camera or smartphone for filming
• Labels or masking tape to mark containers

Optional but Helpful:

• Safety goggles
• Permanent marker
• Ruler (to help read thermometer)
2. STEP-BY-STEP PROCEDURE
PREPARATION (Before Filming)
Step 1: Choose your solute
Decide: Salt OR Sugar (recommend salt - clearer freezing point depression). Stick with this choice throughout
the experiment.

Step 2: Prepare your workspace

Clear a table/counter space. Gather all materials. Check that freezer has space for 3 containers. Test your
thermometer in ice water (should read close to 0°C).

Step 3: Label your containers

Container 1: '0g solute (pure water)'
Container 2: '10g solute'
Container 3: '20g solute'

EXPERIMENTAL PROCEDURE (Film This Part)

Step 4: Measure the water
Measure exactly 100g (100 mL) of mineral water into each of the three containers. FILM the scale showing
each measurement.

Step 5: Add solute to containers 2 and 3

Container 1: Add NOTHING (pure water control)
Container 2: Weigh and add exactly 10.0g of your chosen solute
Container 3: Weigh and add exactly 20.0g of your chosen solute
FILM the scale showing solute mass.

Step 6: Dissolve the solute

Stir Container 2 until solute completely dissolves. Stir Container 3 until solute completely dissolves. FILM the
stirring process.

Step 7: Insert thermometers

Place one thermometer in each container. Make sure thermometer bulb/sensor is fully immersed in liquid. Don't
let thermometer touch the bottom or sides.

Step 8: Record initial temperatures

Read and record the starting temperature of each solution. Write this in your data table.

Step 9: Place in freezer

Put all three containers in the freezer at the SAME TIME. Space them apart so they freeze evenly. Note the
time you put them in. FILM placing containers in freezer.

Step 10: Monitor temperatures

Check temperatures every 15-20 minutes. Record temperature and time for each container. Continue until
solutions show signs of freezing (ice crystals forming). The freezing point is the temperature where it stays
constant while ice is forming. Film at least 2-3 temperature readings.

Step 11: Identify freezing points

Pure water: should freeze around 0°C (may be slightly different due to minerals)
10g solute: should freeze at lower temperature (maybe -1 to -2°C)
20g solute: should freeze at even lower temperature (maybe -2 to -4°C)
FILM the containers showing ice formation and final temperatures.
3. DATA COLLECTION TABLE
Create this table in your notebook and show it in the video:

Mass Mass Moles ∆T

Molality Measured
Trial solute solvent solute observed
(mol/kg) FP (°C)
(g) (kg) (mol) (°C)

1 (pure) 0.0 0.100 0 0 [measure] 0

2 10.0 0.100 [calculate] [calculate] [measure] [calculate]

3 20.0 0.100 [calculate] [calculate] [measure] [calculate]

4. CALCULATIONS (Show in Video)

If Using NaCl (Salt):
For 10g NaCl:
1. Molar mass NaCl = 58.44 g/mol
2. Moles = 10.00 ÷ 58.44 = 0.171 mol
3. Mass of water = 0.100 kg
4. Molality (m) = 0.171 ÷ 0.100 = 1.71 mol/kg
5. i = 2 (NaCl splits into Na+ and Cl-)
6. Kf = 1.86 °C·kg/mol
7. ∆Tf = i × Kf × m = 2 × 1.86 × 1.71 = 6.36°C
8. Expected freezing point = 0.00 - 6.36 = -6.36°C

For 20g NaCl:

1. Moles = 20.00 ÷ 58.44 = 0.342 mol
2. Molality = 0.342 ÷ 0.100 = 3.42 mol/kg
3. ∆Tf = 2 × 1.86 × 3.42 = 12.7°C
4. Expected freezing point = -12.7°C

If Using Sugar (Sucrose):

For 10g Sugar:
1. Molar mass C12H22O11 = 342.30 g/mol
2. Moles = 10.00 ÷ 342.30 = 0.0292 mol
3. Molality = 0.0292 ÷ 0.100 = 0.292 mol/kg
4. i = 1 (sugar doesn't split)
5. ∆Tf = 1 × 1.86 × 0.292 = 0.543°C
6. Expected freezing point = -0.54°C

For 20g Sugar:

1. Moles = 20.00 ÷ 342.30 = 0.0584 mol
2. Molality = 0.584 mol/kg
3. ∆Tf = 1 × 1.86 × 0.584 = 1.09°C
4. Expected freezing point = -1.09°C
5. VIDEO STRUCTURE (4-6 minutes)
0:00-0:30 - Introduction
• State group name and members
• 'We are investigating freezing point depression using [mineral water brand]'
• 'Our hypothesis: Adding solute will lower the freezing point'
• Show variables (independent: mass of solute; dependent: freezing point)

0:30-1:30 - Materials & Setup

• Show all materials on table
• State brand of mineral water clearly
• Show the three containers labeled

1:30-3:00 - Procedure
• Film weighing water and solute
• Show dissolving process
• Show placing in freezer
• Show 2-3 temperature checks

3:00-4:30 - Results & Calculations

• Show your data table on screen
• Do ONE complete calculation on camera (step-by-step)
• Show comparison: pure water vs 10g vs 20g

4:30-5:30 - Conclusion & Reflection

• State whether results support hypothesis
• Discuss errors (thermometer accuracy, freezer temperature fluctuations, incomplete dissolution)
• Mention safety precautions followed
• Suggest improvements

5:30-6:00 - Accountability
• EACH MEMBER appears on camera and says:
• 'I am [NAME] and my role in this investigation was [STATE YOUR ROLE]'

Example roles: Materials gatherer, Data recorder, Thermometer reader, Calculator/analyst, Video editor,
Presenter
6. ONE-PAGE REPORT REQUIREMENTS
• Title: Freezing Point Depression of [Mineral Water Brand]
• Data Table (as shown in Section 3)
• Sample Calculation (show work for one concentration)
• Graph (optional but good): Temperature vs Time for all three solutions
• Conclusion (2-3 sentences): Did results match theory?
• Reflection Paragraph: Sources of error, safety precautions, what you learned

7. SAFETY REMINDERS
✓ Use plastic containers only (no glass in freezer)
✓ Handle cold containers carefully
✓ Keep freezer organized to prevent spills
✓ Don't taste solutions
✓ Dispose solutions down drain with plenty of water
✓ Wash hands after handling chemicals
✓ Get adult supervision
 8. COMMON MISTAKES TO AVOID
■ Using different amounts of water in each container
■ Not stirring enough (solute not fully dissolved)
■ Thermometer touching container bottom
■ Not recording temperatures frequently enough
■ Forgetting to note the mineral water BRAND
■ Not showing calculations step-by-step in video
■ Missing the accountability clip at the end

DIVISION OF WORK SUGGESTIONS

Rosita, Tobey Materials gathering, setup, filming operator

Viterbo, Ellah Marie Data recording, thermometer reading
Canones, Jamaica Calculations, graph making
Estrella, Juliana Video editing, report writing

(Adjust based on each member's strengths)

9. FINAL CHECKLIST BEFORE SUBMISSION

■ Video is 4-6 minutes long
■ Brand of mineral water is clearly stated
■ Three concentrations tested (0g, 10g, 20g)
■ Data table shown in video
■ At least ONE complete calculation shown step-by-step
■ Freezing point depression observed and measured
■ Conclusion addresses hypothesis
■ Each member appears in accountability clip
■ One-page report completed
■ Peer evaluation forms filled out

Good luck, Group 4! Remember to work together, film clearly, and show your work step-by-step!