The purpose of this lab was to show students that solutes can raise the boiling
point or lower the melting point of a solution. This is why salt melts ice
in the winter and is how ice cream is made. In this lab, only boiling
point elevation was investigated. Salt and sugar were used as the solutes.
Students boiled a measured amount (100, 200 ml) of water with no solute and
measured the temperature it boiled at. The procedure was then repeated
with 2 g of solute and 4 g of solute and results were recorded.