Effects of impurities on the heat absorption and retention capacity of freshwater:

Abstract

The effect of impurities on the heat retention and absorption of freshwater was investigated with a view on identifying which impurity gave freshwater the best heat retention and absorption ability. The effect of concentrations of impurities on the heat absorption and retention capacity of water was also investigated. Two methods were used each for the determination of both heat retention and absorption of freshwater. Measured values (10g, 20g and 30g) of sugar samples was dissolved in a 100ml polypropylene beaker of water and kept in a freezer simultaneously till the solutions attained freezing point, with the temperature drop recorded at intervals of fifteen minutes with a digital thermometer. The beakers were removed simultaneously from the freezer with the temperature rise recorded till room temperature was attained. Measured values (10g, 20g and 30g) of sugar were each added to 100ml of water, and the solution heated to boiling point. This was done for samples of Salt. Time taken for each sample to reach boiling point was also recorded. A cooling system was setup with the aid of a copper calorimeter and stirrer, to enable uniform temperature during the cooling process. A digital thermometer was used to record temperature drop at each fifteen-minute interval till room temperature was attained. Graph of temperature against time was plotted using Microsoft Excel Spreadsheet, in which the rate of heat retention and absorption of impurity solutions and freshwater was determined. The results showed that salt water has the highest capacity to retain and absorb more heat than sugar water and fresh water respectively, and generally the concentration of impurities in solution also determines the rate of heat retention and absorption ability.