Freezing Liquids

Freezing Liquids
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Freezing Liquids
According to Bonat, Ghanem, and Brooks (2016), freezing is the transition of liquids to solids when the temperature of the fluid is dropped below its freezing point. It can also be denoted as solidification. Different fluids have different freezing and melting points while putting at similar temperatures but others have the same transition from liquid to solid temperatures. Various scientists have conducted experiments using different fluids to see how changes in temperature affect their development from fluids to solids. One of the tests used water as the cold liquid and observed the differences during the experiment period. Another experiment involved the pouring of hot water on ice, and the results were recorded (Seetapan, Limparyoon, Fuongfuchat, Gamonpilas and Methacanon, 2016). All these operations explain the freezing of liquids and factors which affect freezing points. The question is therefore relevant to give readers an explanation of how temperatures affect the freezing of fluids.
Steps in the experimental procedure
In the first step, you fill different jars with the same level of water. Do not fill them too much to make them easily portable and put a thermometer in one of the vessels and record the temperature of the clear liquid. The liquids should all have similar starting temperature. In the second step, you should add sodium chloride in the fluid until it becomes saturated (Bonat, Ghanem, and Brooks, 2016). Mix the solution thoroughly to ensure no crystals are left at the bottom of the container.

At the next stage, you add magnesium sulfate in the water solution which is easier to dissolve than sodium chloride.
Then you place all the three jars in the open or inside a freezer. For this experiment to work, the temperature outside should be lower than the freezing point of water. Use a stopwatch to record the time taken for the solutions to freeze (Bonat, Ghanem, and Brooks, 2016). At the fifth step, you should measure and write the temperature at of the freezer or the open-air. Observe the mixture and write the time taken for every water sample to freeze. For the entire mixture to freeze, it will require a lot of time. We can only understand the outcomes by observing the surface of the liquid. Lastly, at the end of the testing, record the measurement of air temperature and ensure no considerable changes have occurred.
Why I chose the experiment
I decided to select the investigation because it gives the reader a chance to compare the freezing of different solutions. It also provides us with a resolution to the reasons for icing of liquid which is our primary purpose. Additionally, the essential parts which indicate that all liquids freeze when placed below their freezing points (Bonat, Ghanem, and Brooks, 2016). After experimenting, the reader can estimate the effects and the interaction of different chemicals with water. The experimental design plan is therefore important because it gives the reader many observations. The process is thus essential and offers essential conclusions.
The sequence of events
The collection of data in the experiment is done using observations and recording of outcomes using a notebook and a timer. The person performing the tests observes the liquids and the changes taking place when placed in the open air or a freezer. The person also measures the temperature using a thermometer and records in a notebook to make it easy for him or her to account for changes.
Tools, technologies and measurement units
The experiment uses about three containers, sodium chloride, water, magnesium sulfite, recording tool and a thermometer. The vessels hold the water used in the operation while magnesium sulfite and sodium chloride act as solvents. The measuring system takes the temperature while the recording toll is the place where you note your observations and measurements.
Variables
The experiment has controllable, independent and dependent variables. The independent variables in the investigation include a quantity of magnesium sulfate, sodium chloride and level of water (Bonat, Ghanem, and Brooks, 2016). Dependent variables comprise of the recordings and the changes in the liquid status. The control variables include the temperature and the time taken to take the records.
Internal validity
Internal validity involves the consistency of the research design. The level of control employed over possible extraneous variables governs the degree of domestic legitimacy (Bonat, Ghanem, and Brooks, 2016). To reduce the threat of internal validity, you should control the potential confounding variables which minimize the possibility of having alternative explanations and provides enhanced confidence when giving the results.
Hypothesis
It is my assumption of that water will freeze at the end of the experiment because it was put at a temperature which was below its freezing point. The addition of different solvents would also lead to different freezing points of water. The pure water will freeze faster than the salty water under the same temperatures. The changes in the environment affect the freezing of liquids, but all them freeze at different rates.
Process of data collection
The person is experimenting records the temperatures and time taken for changes. The temperatures at the different jars should be the same at the start of the experiment to ensure the changes occur uniformly. The person also observes the changes at the surface of the liquid and records the time taken for it to change. He or she witnesses every step to ensure that no variable is left out during the experiment (Seetapan, Limparyoon, Fuongfuchat, Gamonpilas and Methacanon, 2016). The observer should be keen to ensure that he or she accounts for any changes which take place throughout the investigation.
Solution Observations
Pure water The liquids start to freeze before the others.
Magnesium sulfite The surface of the solution changes soon after water freezes.
Table salt Sodium chloride solution takes a longer time to freeze than the other solutions.
Appropriate methods
The experiment has used appropriate data collection data and units of measurements. The analysis recorded time in seconds and temperature in degrees. The process of recording involves observations and recording of measured temperature (Seetapan et al., 2016). The research is also timed to ensure that the time taken for change to take place is recorded. The thermometer is the right tool to use in measuring temperature and containers hold the liquid under investigation. The technology used in the experiment helps in generating a valid outcome without making invalid assumptions about the progress and changes which take place. The collection of quantitative information involves the gathering of data regarding numbers, values, and quantities. The method used in this article is therefore credible because it gives the exact seconds and degrees observed in the experiment.
Results
The pure water froze first then the one with magnesium sulfite froze next (Bonat, Ghanem, and Brooks, 2016). Sodium chloride water takes longer time than the other liquids to freeze, but it also freezes just like the other solutions. Water freezes when you put it in conditions below 0 degrees centigrade ocean water which contains salt freezes at a lower temperature (Seetapan et al., 2016). However, some environmental conditions determine how long it will take for each sample to freeze. The temperature and time affect the changes in all the fluids. As stated, all the liquids freeze, but they all take different times and temperature to freeze. The liquids expand when frozen and will occupy a larger space as thy form a solid mass.
A table showing the results for the experiment
Pure water Magnesium sulfite Table salt
Time (S) 60 80 112
Temperature 0C -0.5C -1.85C

The graph shows that a reduction in temperature leads to the transition of water to ice. The chart also shows that the process of freezing takes a lot of time to complete. It is, therefore, necessary to observe the surface of the liquid because changes start at the top. Watching the changes at the surface saves the time taken for the experiment.
Evaluation and validity
The paper demonstrates that adding impurities to water leads to a reduction in freezing point. But the impurities have different effects, for instance, sodium chloride solution has a lower freezing point that magnesium sulfite solution. The experiment is valid because it gives accurate measurements of the freezing points of the liquid under research.
Conclusion
The results confirm my hypothesis because they all show similar outcomes. In my interpretation, I stated that the different solutions have different freezing points which are identical to the results of the test. The results show that sodium chloride solution takes longer to freeze compared to pure water. The results also show that putting a liquid at a freezing point lower than its own will lead to change in the status of the fluid which confirms to my hypothesis. The use of experimental design gives more outcomes at the end of the test. For example, an individual can observe and verify that change is taking place while conducting the investigation.
An experimental design also helps in designing a graph using actual values for easy comparison of different liquid solutions. Another person can use the same experiment like the one I used provided that he or she follows the procedure stated. The analysis is self-explanatory because it uses simple terms and the primary method of acquiring the measurements is through observation. The operation is thus a valid approach to take for you to obtain exact measurements in any test. The investigation has assisted us in concluding that all liquids freeze if you place them at lower temperatures but they all freeze at different rates.

References
Bonat Celli G, Ghanem A, Su-Ling Brooks M. Influence of freezing process and frozen storage on the quality of fruits and fruit products. Food Reviews International [serial online]. July 2016;32(3):280-304. Available from: Hospitality & Tourism Complete, Ipswich, MA. Accessed January 21, 2018.Seetapan, N., Limparyoon, N., Fuongfuchat, A., Gamonpilas, C., & Methacanon, P. (2016). Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels. International Journal Of Food Properties, 19(7), 1616-1630. doi:10.1080/10942912.2015.1107575