1. Warm Up: Candy vs. Chocolate

2. Warm Up: Candy vs. Chocolate
We saw that the colored coating of an M&M dissolves in water but the chocolate does not.
Why does this happen?
Hint: The colored coating is made of sugar; the chocolate is made of milk and cocoa butter (fat)

3. Water vs. Milk?
Think about the spicy food taste test with water vs. milk…
Could the observation about M&Ms be related to the explanation of why milk cooled our mouths better than water?

4. Notes: Solubility

5. Solubility
Solubility: the maximum amount of one substance that will dissolve in another (at a given temperature)
Unit = grams/mL

6. Solute
Solute: a substance dissolved in another substance Example: sugar is the solute

7. Solvent
Solvent: a substance that dissolves a solute resulting in a solution Example: water is the solvent

9. Saturation
A saturated solution is a solution that cannot dissolve any thing else.

10. A. Why is there still sugar on the bottom?
Sweet Lemonade
One very hot day, Dalilah decides to set up a lemonade stand. She begins with the following ingredients:
1 cup of sugar
1 liter of water
1/8 liter of lemon juice
After it is mixed, Dalilah decides it is not sweet enough!!
She adds 3 more cups of sugar.
After stirring, she notices that there is still a lot of sugar on the bottom of the pitcher.
A. Why is there still sugar on the bottom?
B. What can she do to fix the problem?

11. Sweet Lemonade
Dalilah decided that she likes lemonade super sweet!!
She wants to make a big batch!
3. How can we find out the maximum amount of sugar that she can she add to 8 liters of water and 1 liter of lemon juice without having any sugar collect on the bottom?

12. Measuring Solubility Lab
Purpose: To determine which substance is more soluble in water – salt or baking soda

13. Wait… Exact solubility values next slide

14. Solubility Baking Soda, sodium bicarbonate: 0.09 g/mL
Salt, sodium chloride: 0.36 g/mL