Record the amount of solute left after one minute of stirring. Beaker Amount of Solute at Start (g) Amount of solute at End (g) Solution with Compound A 50 Solution with Compound B 50 Plain water in Beaker C 0 (control group) Data Table 2 Record the boiling point for each solution. Beaker Temperature at Start (°C) Temperature at Boiling Point (°C) Solution with Compound A 23 Solution with Compound B 23 Plain water in Beaker C 23 which compound is in the sugar

After 1 minute there is 0g of compound A left 2.Then measure 50 grams of unknown compound B into beaker B and stir for one minute. Measure the amount of undissolved solute and record this in Table 1. There is about 15g of compound B left undissolved Control group C hasnt changed Next, we will test the boiling point of each solution. Place each beaker onto a hot plate. 3.When the solution boils, use a thermometer to record the temperature. Record the boiling point for each solution in Table 2. Solution A boils at: 102.8 C Solution B boils at: 108.7 C Solution C (control group) boils at: 100 C Data Table 1 Record the amount of solute left after one minute of stirring. BeakerAmount of Solute at Start (g)Amount of Solute at End (g)Solution with Compound A50 0 Solution with Compound B50 15 Plain water in Beaker C0 (control group) No change  

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