Composition Lab

Topics: Water, Popcorn, Orville Redenbacher Pages: 2 (853 words) Published: October 29, 2014

Introduction
Part 1:
The purpose of this experiment was to determine the quantity of water in several different types of popcorn. Determining the amount of water in the product will determine the likelihood of it popping. More water in a piece of popcorn increases the amount of pressure buildup when it is heated. With the data it will be determined if more expensive popcorn equates to a better, more reliable popcorn. Part 2:

The purpose of this experiment was to create a method of separating a mixture of popcorn, sand, salt, and iron filings. When separated the individual parts were to be divided into their respective percentage composition. Experimental

Part 1:
Three kernels of Orville Redenbacher brand popcorn were weighed individually. They were each placed in sand contained in a beaker. The beaker was then placed on a hot plate until the popcorn popped. The popped kernels were reweighed, determining the amount of weight loss due to lost water vapor. Lastly the results were used to determine percentage weight loss. Part 2:

A beaker was weighed. It was then filled with the mixture and weighed. Subtracting final weight from initial provided the initial weight of the mixture. It was strained to separate the popcorn. The popcorn was put into the original beaker and weighed. Its weight was subtracted from the original weight of the mixture and divided by total weight to produce its percentage. The iron filings were removed with a magnet. They were then placed into the original beaker and weighed. Dividing it by the original weight provided the percentage. The salt/sand mixture was mixed with water and strained into a separate beaker that was weighed previously. The salt water was heated until all the water evaporated. It was then weighed and the weight of the beaker was subtracted from the weight of the beaker with the dried salt to determine the weight of the salt. That measurement was then divided by the original weight of the mixture to determine its...

References: “Lab Website”
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