Chemistry Investigatory Project - Lodhi

KENDRIYA VIDYALAYA
DONGARGARH,RAIPUR
2023-24
---CHEMISTRY INVESTIGATORY PROJECT---
Topic: TO DETERMINE THE ADDITION

OF SALTS AFFECT THE FREEZING POINT
OF WATER.
GUIDED BY:
SUBMITTED BY:
MR WASIM KHAN BHARGAV
LODHI
PGT CHEMISTRY XII A
(SCIENCE)
CONTENT
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Requirements
6. Procedure
7. Observation
8. Calculations
9. Inference
10.Result
11.Precautions
12.Bibliography
CERTIFICATE
This is to certify that BHARGAV LODHI
of class 12 A, Kendriya Vidyalaya
Dongargarh has successfully completed
the project on the topic “Effect of salt on
ice and water” under the guidance of
Mr. Wasim Khan, PGT CHEMISTRY in
session 2023-24.
Internal examiner Principal External examiner
SIGNATURE SIGNATURE SIGNATURE

ACKNOWLEDGEMENT
I would like to thank the CBSE, for
providing me the opportunity to carry
out the investigatory project.
I also take this opportunity to express
my sincere gratitude to my chemistry
teacher, Mr. Wasim Khan sir for guiding
me and improving a sound base of
knowledge pertaining to this project
which ensures the successful completion
of this project.
I wish to express my great thank to my
principal, Mr. S R KUJUR who helped me
to accomplish this project by providing
me all necessary facilities and support.
OBJECTIVE
 To determine addition of salt
affects the melting/freezing point of
ice/water.
INTRODUCTION
Salt is a common substance used for de-icing
road during the winter months. Understanding
how salt affects ice and water is essential for
improving safety and efficiency in cold
weather. This project aims to investigate the
impact of salt on the melting process of ice
and the freezing point of water.
Salt molecules block water molecules from
packing together when temperature is
lowered. It then prevents them from
becoming ice. More water molecules leave the
solid phase than the ones entering into the
solid phase.
Freezing point depression occurs when the
freezing point of the liquid is lowered by
addition of solute.
If the salt concentration is increased, then
the freezing point of the water will
decrease more.
REQUIREMENTS
1.ICE CUBES
2.ELECTRICAL KITCHEN BALANCE
3.IDENTICAL PLATES
4.SUGAR
5.SAND
6.TABLESALT
7.TIMER
8.MEASURING CUPS
PROCEDURES
- TAKE A CLEAN PLATE AND SEVERAL ICE CUBES
FOR EACH OF THE SUBSTANCES TO BE TESTED.
- NOTE THE STARTING TIME, THEN CAREFULLY

SPRINKLE ONE TEASPOON OF SUBSTANCE TO
BE TESTED OVER THE ICE CUBES (SAY SALT).
-AFTER A FIXED AMOUNT OF TIME (10 MIN)

POUR OFF THE MELTED WATER INTO A
MEASURING CUP, AND USE THE BALANCE
MACHINE TO MEASURE THE MASS.
-SUBTRACT THE MASS OF THE EMPTY CUP
FROM THE MASS OBSERVED AND YOU’LL HAVE
THE MASS OF THE MELTED WATER.REPEAT THE
SAME FOR EQUAL INTERVAL OF TIME.
-MEASURE THE REMAINING MASS OF ICE

CUBE.
-REPEAT THREE TIMES FOR EACH SUBSTANCE

TO BE TESTED.
-USE THE SAME PROCEDURE TO MEASURE THE

MELTING RATE FOR ICE CUBES WITH NOTHING
ADDED.
-FOR EACH TEST, CALCULATE THE PERCENTAGE OF

THE ICE CUBE THAT MELTED.
-FOR EACH TEST, CALCULATE THE PERCENTAGE OF

ICE CUBE REMAINING.
-FOR EACH SUBSTANCE YOU TESTED, CALCULATE

THE AVERAGE AMOUNT OF MELTED WATER
PRODUCED (AS A PERCENTAGE OF INITIAL MASS),
AND THE AVERAGE REMAINING ICE CUBE MASS(AS
A PERCENTAGE OF INITIAL MASS).
OBSERVATION
Mass of the cup =40 gm
Room temperature = 25 degree
Initial weight of ice =10 gm
MIXTURE WEIGHT OF WEIGHT OF WEIGHT OF THE

THE MELTED THE MELTED MELTED
WATER(WM1) WATER(WM2) WATER(WM3)
T=10 min T=20 MIN T=30 MIN
ICE 2.62 GM 1.08 GM 1.18 GM

ICE+SAND 2.92 GM 1.28 GM 1.47 GM
ICE+SUGAR 3.35 GM 1.76 GM 1.62 GM
ICE+SALT 4.93 GM 2.05 GM 0.15 GM
CALCULATIONS
% OF MELTING = MASS OF MELT WATER/INITIAL MASS
OF ICE CUBE*100
ICE + SALT 
% OF (ICE +SALT MELTED)1=WM1/W1*100 = 49.3%
AVERAGE % (ICE + SALT) = %1+%2+%3
=23.78%
ICE + SAND 
% OF (ICE +SAND MELTED)1=WM1/W1*100 = 29.1%
AVERAGE % (ICE + SAND) = %1+%2+%3
=18.9%
ICE + SUGAR 
% OF (ICE +SUGAR MELTED)1=WM1/W1*100 = 33.5%
AVERAGE % (ICE + SUGAR) = %1+%2+%3
=22.43%
INFERENCE
WE KNOW THAT THE MELTING AND FREEZING
POINT OF WATER ARE IN EQUILIBRIUM.WE
ALSO KNOW THAT MORE IS THE % OF MELTING
OF A SUBSTANCE MORE WILL BE THE RATE OF
MELTING. AND IF THE RATE OF MELTING
INCREASES AFTER ADDING THE SOLUTE THEN
THERE IS A DEPRESSION IN THE FREEZING
POINT.
SO THIS SOLUTION IN WHICH THE RATE OF
MELTING WILL BE THE HIGHEST WILL SHOW
HIGHEST DEPRESSION IN FREEZING POINT .
THIS PHENOMENON CAN BE USED TO
DETERMINE THE SOLUTE TO BE MIXED WITH
ICE IN SNOWY AREA SO THAT IT MELTS EVEN
IN NEGATIVE TEMPERATURE AND WILL HELP
TO MAKE THE ROADS IN THESE AREAS SNOW
HERE.
RESULT
-THE SOLUTION OF ICE AND SALT
SHOWS MAXIMUM INCREASE IN % OF
MELTING MEANING THAT SOLUTION OF
ICE AND SALT WILL MELT FASTEST.
-THE ORDER IN WHICH THEY SHOE

DEPRESSION IN FREEZING POINT IS:
(ICE+SALT)>(ICE+SUGAR)>(ICE+SAND)>I
CE
PRECAUTIONS
-READING FROM THE MEASURING CUP
SHOULD BE DONE CAREFULLY.
-DIFFERENT CUBES FOR DIFFERENT

MATERIALS SHOULD BE USED AND AVOID
MIXING OF THE ICE CUBES.
BIBLIOGRAPHY
 OUR CHEMISTRY TEACHER
 NCERT CLASS 12, PART 1
 WIKIPEDIA.COM
-------------------------X-------------------------

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KENDRIYA VIDYALAYA

Topic: TO DETERMINE THE ADDITION

Internal examiner Principal External examiner

SIGNATURE SIGNATURE SIGNATURE

- NOTE THE STARTING TIME, THEN CAREFULLY

-AFTER A FIXED AMOUNT OF TIME (10 MIN)

-MEASURE THE REMAINING MASS OF ICE

-REPEAT THREE TIMES FOR EACH SUBSTANCE

-USE THE SAME PROCEDURE TO MEASURE THE

-FOR EACH TEST, CALCULATE THE PERCENTAGE OF

-FOR EACH TEST, CALCULATE THE PERCENTAGE OF

-FOR EACH SUBSTANCE YOU TESTED, CALCULATE

MIXTURE WEIGHT OF WEIGHT OF WEIGHT OF THE

ICE 2.62 GM 1.08 GM 1.18 GM

ICE+SUGAR 3.35 GM 1.76 GM 1.62 GM

ICE+SALT 4.93 GM 2.05 GM 0.15 GM

-THE ORDER IN WHICH THEY SHOE

-DIFFERENT CUBES FOR DIFFERENT

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