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This Experiment looks at the affect of Temperature on the Speed of Molecules in Water
6, 7, 8
Title – HOT COLORS
By – Judy Schneider
Primary Subject – Science
Secondary Subjects – Science
Grade Level – 6 – 8 (adaptable)
SCIENCE PROJECT OF THE WEEK
PROBLEM: How does temperature affect the speed of molecules in water?
RESEARCH: Look up heat in a science textbook. Find out what causes something to become hot.
HYPOTHESIS: Do you think the color will spread faster in hot water or cold water?
6 plastic glasses
1. Divide the glasses into three groups. Mark one group A, one group B, and one group C.
2. Fill two glasses from group A with water from the tap. Put them in the freezer and leave them for 30 minutes. Do not wait more than 30 minutes or the water will freeze.
3. Fill two glasses from group B with water from the tap and leave them on the counter for 30 minutes.
4. After the 30 minutes, fill the remaining two glasses from group C with very hot water from the tap.
5. Place all six glasses together on the counter.
6. Add one tablespoon of salt to one glass from each group and stir until all the salt dissolves.
7. Let the glasses sit undisturbed for one minute.
8. Add 2 drops of food coloring to all six glasses and observe the way the food coloring is distributed through the glass.
DATA: Make a data table to record your observations and inferences. Be sure to note any differences you may observe in the way the food color acted with the salt water.
CONCLUSION: This is not optional. You must explain what you learned by doing this activity.
Remember that you must answer the question you asked in your original problem statement.
NOTE: BE SURE TO HAVE YOUR PARENT OR GUARDIAN SIGNS YOUR WORK. PARENTS: YOUR SIGNATURE SHOWS YOUR STUDENT HAS DONE THE WORK.
POSSIBLE HYPOTHESIS: The molecules of food color will spread out faster in the glasses that are room temperature and hot.
POSSIBLE CONCLUSION: Because the water molecules in the hot water are moving faster, the food color will spread out faster than the glasses where the water is cooler. The faster moving water molecules move the food color faster.
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