Abstract
The freezing point of a liquid is the point at which a liquid freezes. This experiment was designed to figure out if the density (mass divided by volume) of a liquid affects its freezing point. The outcome may help explain why some liquids take a longer time to freeze than others.
Exactly 118.3 milliliters of 8 different liquids were pored into separate cups. I put all 8 cups into a freezer and measured the time that it took for each liquid to freeze individually checking in on them every 15 minutes to record any change.
I found that out of the 8 liquids (diet coke w/lime, milk, dish washing detergent, canola oil, water, bleach, maple syrup, and hydrogen peroxide) water froze the fastest. The densities of all of the liquids are: Diet coke w/lime: .979 milk:.974 dish washing detergent:.973 canola oil: .841 water: .977 bleach: 1 maple syrup: 1.14 hydrogen peroxide: 1.04. They froze in this order: water, diet coke w/lime, milk, bleach, dish washing detergent, hydrogen peroxide, and canola oil and maple syrup did not freeze. There was no pattern with smaller or larger densities and freezing time, therefor i concluded that density does not affect the freezing time of a liquid.
Purpose:
The purpose of this experiment was to find out whether or not density affects the freezing point of a liquid. This is an interesting experiment to me because when freezing things, I have always felt like some liquids have taken longer than others. I was interested to see if the density of the liquid was a cause of this.
