PROCEDURE
1. If you have not already done so, put on your splash
goggles, gloves, and protective clothing.
2. Weigh about 10.0 g of dry sand and about 10.0 g of
sucrose and add both of them to a beaker. Record the
masses on lines A and B of Table.
3. Stir the mixture or swirl the beaker until the sucrose
and sand are thoroughly mixed.
4. Add about 25 mL of water to the beaker, and stir
thoroughly to dissolve the sucrose.
5. Weigh a piece of filter paper and record the mass in
Table.
6. Weigh the second beaker and record the mass in
Table.
7. Set up your filter funnel over the second beaker, using
the filter paper you weighed in the preceding step.
8. Swirl the contents of the first beaker to keep as much
sand as possible suspended in the liquid, and pour the
liquid through the filter funnel.
9. Use the wash bottle to rinse the beaker with a few
mL of water and pour that water with any remaining
sand through the filter funnel, collecting the filtrate
(the liquid that passes through the filter paper; the
solid remaining in the filter paper is called the filtrand)
in a second beaker. Repeat if necessary until all of the
sand has been transferred from the first beaker to the
filter funnel.
10. Remove the filter paper from the funnel, being careful
not to lose any of the sand. Place the filter paper on a
watch glass, as shown in Figure 6-1, and heat it gently
under a heat lamp or in a microwave or conventional
oven until all moisture is driven off.
11. Weigh the filter paper and record the mass of the
filter paper plus sand in Table. Calculate the mass
of the sand.
12. Place the second beaker on the hot plate and bring
it to a gentle boil. Continue boiling the solution until
nearly all of the water has been vaporized. As the
volume of the solution is reduced, the sugar begins to
crystallize. Use the stirring rod to break up any large
masses of crystals as they form. Reduce heat and
continue heating gently until the sucrose remaining in
the beaker appears dry. Be careful not to overheat the
sucrose and char it.
13. After allowing it to cool completely, weigh the second
beaker and record the mass of the beaker plus sucrose
in Table . Calculate the mass of the sucrose.
