Comparison of Heat Absorption and Retention Capacity in Fresh Water and Sugar Water Solutions

Abstract

The effect of solute on freezing, melting, boiling and cooling rate on sugar water solution at different concentrations as well as on fresh water were investigated. Two methods were employed to determine the heat absorption and retention of freshwater, and of sugar solution of three different concentrations. Measured (5g, 10g and 15g) sugar samples were dissolved in a 100 ml of water in polypropylene beaker and kept in a freezer simultaneously till the solutions attained freezing point, with the temperature drop recorded. The beakers were removed simultaneously from the freezer and the temperature rise recorded till room temperature was attained. Fresh water and sugar solution were also heated to boiling point and time taken for each sample to reach boiling point was recorded. The results show that sugar solution has higher heat absorption capacity than fresh water and increases with concentration of sugar. The heat retaining capacity of sugar solution was also higher than that of fresh water and increases with the concentration of sugar solution. The result shows that addition of solute lowers the specific heat capacity of water which in turn increases the heat absorption capacity and decreases the heat retention capacity of water.