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Effect of Salt and Sugar to Basic Fluid Properties of Water

CHAPTER 1

THE PROBLEM AND ITS SETTING

Introduction

In all types of fluids, water is the common mixing agent that can be mixed in a
compound. Change of properties may occur when adding of other substances. Adding
other substances means change in properties of the new solution. In this research a
huge impact may be experienced in getting the volume, specific gravity, density,
buoyancy, unit weight and viscosity once the adding of salt and water take place.

Specific gravity is the ratio of the specific weight y or density p of a fluid to the
specific weight ys or density ps of the standard substance

y p
=
s= y s ps

The specific weight (also known as the unit weight) is the weight per unit volume
of a material.

W
γ=
v

Density the degree of compactness of a substance or the mass of the fluid per
unit volume. These substances of the fluid both drop its properties when temperature
increases. Particularly with the demand of pressure which increases the amount of
particles in the fluid, specific weight and density of the fluid may also increase.

m
ρ = v

Viscosity is the fluids’ measure of resistance. It tackles the internal friction of


fluids in motion. A fluid with high consistence of viscosity resists motion because its
molecular makeup gives it a lot of internal friction. A fluid with low viscosity flows easily
because its molecular makeup results in very little friction when it is in motion.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

τ = μ dc / dy

Objectives of the Research

This experiment aims to identify the possible effects of salt and sugar to the fluid
properties of water such as; Volume, Density and unit weight, Specific gravity, Buoyancy
and Viscosity.

Significance of the Research

This research conveys how to calculate the different properties of fluids when salt
and sugar will be added in to the water through conducting experiments and
computations. This research is an overall practice above all experiments we conducted
in this course.

Scope and Delimitations

The research concentrates on the results in the properties of water with salt and
sugar added in it. The research experiment also restricts the researchers to use other
experiment tools. This experiment should only be performed in the hydraulic laboratory
in TIP QC campus.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

CHAPTER 2

REVIEW OF RELATED LITERATURE

Introduction: The study of fluids is important in numerous fields of science and


engineering. Physicians, nurses and veterinarians have to deal with various fluids in the
body, life support systems and drug delivery systems. Engineers encounter fluids on a
daily basis – from hydroelectric dams to bridges to HVAC systems, automobiles and
many, many other applications. Theory Fluids consist of large number of atoms or
molecules that generally move together and behave similarly. As individual masses,
they are subject to Newton's Laws. However, it is not practical (nor possible) to analyze
the motion of each water or air molecule so it is more useful to consider the behavior of
groups of particles. Below is a summary of some of the relationships and laws of Fluid
Statics and Dynamics, many of which you have may have already covered in lecture:
ρ =M/V (Density = Mass/Volume)

P=F / A (Pressure = Force/Area)

P=P0+ ρ g h (Pressure = Atmospheric Pressure + Density x Gravitational


Acceleration x Depth)

Fbuoyant= ρ g Vsubmerged (The buoyant force experienced by an object in a liquid =


the density of the liquid x Gravitational Acceleration x The object's submerged volume)

P1+ 1/2 ρ v 12 + ρ g y 1 = P2+ ¿ 1/ 2 ρ v 22 + ρ y 22 (Bernoulli's Equation)


Bernoulli's Equation is a conservation equation in which the total quantity on the left
remains same as the total quantity on the right. It is actually a restatement of the Work-
Energy theorem, with each quantity on both sides ( P , 1 2 v 2 ,  g y ) having the
units of Energy per Volume.

http://www.physics.rutgers.edu/ugrad/205/manuals/fluids.pdf

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Abstract: In this lab, we tried to analyze and measure by repetition of experiments three
major properties of fluids – Density, Viscosity, and Pressure

Introduction: In the first part of this experiment, we made use of a density bottle and
beam balance to determine the density of our fluids, Vegetable Oil and Motor Oil. The
relation between mass, density and volume is essential to the completion of this
experiment and the calculation of density in the second part of this experiment, we used
the Rotational viscometer and Falling Ball Viscometer setups to analyze and measure
the viscosity of our fluids, Vegetable Oil and Motor Oil.

https://www.coursehero.com/file/7515390/Experiment-1/

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Effect of Salt and Sugar to Basic Fluid Properties of Water

CHAPTER 3

RESEARCH METHODOLOGY

In this chapter, the researchers discuss the methodology of the conducted design
experiment.

Analytical Framework

Planning and
Researching

Preparation of Materials

Making of Salt and Sugar


Solutions Samples

Determining of the Mass,


Volume, Density, Unit Weight
and Specific Gravity

Determining of the Buoyancy

Determining of the Absolute


and Kinematic Viscosity

Data Gathering, Computations


and Analysis of Results

Figure 3.1 Analytical Framework

Materials

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Effect of Salt and Sugar to Basic Fluid Properties of Water

This experiment is to compare the effect to some of the fluid properties of water
when sugar and salt is mixed with it. Water, as our main material, was acquired from the
laboratory faucet. The researchers prepared an ample amount of brown sugar and table
salt which are easily obtained on the market. The sugar and salt were dry and kept
inside a waterproof plastic pack.

Resources and Laboratory Apparatuses

5 – Beakers

5 – Graduated Cylinders (100 mL)

1 – Weighing Scale

1 – Stirring Rod

1 – Funnel

1 – Hydrometer

1 – Cylindrical rubber (buoyant object)

1 – Marble Sphere

1 – Scale / Ruler

Preparation of Samples

There will be five (5) samples with the same volumes of water filled into the
graduated cylinders. Among the samples, two (2) samples will be added with varying
mass of salt and sugar each. To compare the effect of the quantity of the solutes in the
would-be solutions, we take the 0%, 25% and 50% mass proportion of water to be the
mass of the solutes. So if the mass of the water at a certain volume is x, the mass of the
sugar and salt will be 25% and 50% of x. This will yield to different masses among the
samples and different new volumes as well. The mass percentage distribution of the
samples is shown in Figure 3.2.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

100%

90%

80%

70%

60%
Sugar Content
50% Salt Content
Water Content
40%

30%

20%

10%

0%
Sample 1 Sample 2 Sample 3 Sample 4 Sample 5

Figure 3.2 Mass Percentages of the Sample Solutions

The samples were orderly labeled as ‘Sample 1 – pure water’, ‘Sample 2 – 25%
salt’, ‘Sample 3 – 50% salt’, ‘Sample 4 – 25% sugar’ and ‘Sample 5 – 50% sugar’. For
convenience, the solution samples are expressed as ‘Sample 1’ up to ‘Sample 5’

Mass

The mass, density and unit weight are some of the most important quantitative
property of a liquid. Thus, it is important to acquire them when water is added with
solutes such as salt and sugar. Gathering the individual weight of the graduated
cylinders and their weight after the 75 mL of water was added, we would get the mass
of water by getting their difference. This mass will be the main factor of how many mass
of salt or sugar should be added. We placed the water from the cylinders to the beakers
for easier stirring process. For sample 2, the mass of the salt added to the beaker is the
25% of the mass of water. Thus, the new mass of the sample solution will be 125% of
the original mass. This procedure concept would be the case for samples 3, 4 and 5
with different fractions for salt and sugar. After properly mixing the solutions in the
beaker, we will transfer it back to the cylinder and record its new mass and volume.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Volume

For uniformity and scientific comparison, the volume of the water in all the
graduated cylinders initially is 75 mL. After the addition of salt or sugar, we will get the
new volumes of the fluids.

Density and Unit Weight

Density defined is a qualitative manner as the measure of the relative


"heaviness" of objects with a constant volume. Computed by the ratio of the mass to its
volume, we can get the density of each sample. The unit weight on the other hand is the
weight of the object per one cubic meter. We can compute for their respective unit
weights by multiplying the density to the acceleration due to gravity.

Specific Gravity

Specific gravity of a fluid is the dimensionless ratio of the unit weight or density of
a fluid to the unit weight or density of the standard substance which is water. To get the
specific gravity, we divide of the density of the sample to the density of water or the unit
weight of the sample to the unit weight of water. But to approximate their specific
gravity, we used the hydrometer and permitted it to float freely. Operation of the
hydrometer is based on “Archimedes Principle” that a solid suspended in a fluid will be
buoyed up by a force equal to the weight of the fluid displaced by the submerged part of
the suspended solid. Thus, the lower the density of the substance, the farther the
hydrometer will sink.

Buoyancy

The researchers also seek the effect of the salt content (salinity) and sugar
content to the fluid’s buoyancy. Buoyancy is an upward force exerted by a fluid that
opposes the weight of an immersed object. To test the effect in buoyancy, we let a
buoyant object float and recorded its draft. Due to the unexpected absence of the block
of wood in the laboratory, we made use of a cylindrical rubber cutting and made it as our
buoy. The researchers observed and computed for the buoyancy in each sample for
comparison.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Absolute and Kinematic Viscosity

Viscosity is the property of the fluid which determines the amount of its
resistance to shearing forces. It is easily described as the thickness of the fluid. In this
study, we seek to determine the viscosity change in water when added with salt and
sugar. To get the viscosity of the liquids, we utilize the falling ball viscometer
experiment. This type of viscometer consists of a circular cylinder containing the fluid
and a smooth ball, in our case, a marble. The sphere is dropped in the fluid and the time
that it takes to fall the length of the cylinder is to be recorded and the velocity is to be
computed. Using the formulae for viscosity, we could get the absolute viscosity and
kinetic viscosity of the solutions which is only the ratio of the viscosity to the density.

Qualitative Description

It is also important to determine some of the qualitative physical properties of the


solutes and the solutions produced such as color, odor and solubility. It’s just an
educated description of the samples after mixing, while doing the experiments and
afterwards.

CHAPTER 4

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

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Effect of Salt and Sugar to Basic Fluid Properties of Water

In this chapter, the researchers expose the data, results, computations and
analysis of the conducted design experiment.

Mass (m)

Table 4.1 shows the computation of the mass of water inside the graduated
cylinder with 75 mL of pure water. The mass of water is just the difference between the
mass of cylinder with water and the mass of the cylinder.

Sample 1 2 3 4 5
Mass of
Graduated 94.7 g 95.3 g 95.1 g 94.7 g 94.9 g
Cylinder
Mass of
Graduated
169.7 g 169.6 g 169.7 g 169.7 g 167.5 g
Cylinder and
Water
Mass of
75 g 74.3 g 74.6 g 75 g 72.6 g
Water
Table 4.1 Mass of Water Inside the Cylinders

Basing on the computed mass of water in each cylinder, we allotted the 25% and
50% of its mass as the mass of the salt or sugar to be added as shown in Table 4.2.

Percentage
of solute 0% salt and
+25% salt +50% salt +25% sugar +50% sugar
added to sugar
water
Sample 1 2 3 4 5
Mass of
75 g 74.3 g 74.6 g 75 g 74.6 g
water
Mass of
0g 18.7 g 37.3 g 18.8 g 36.3 g
Salt/Sugar
Mass of
75 g 92.5 g 111 g 93.6 g 110.6 g
Solution
Table 4.2 Mass of the Solvent, Solute and Solution

From Table 4.2, the law of conservation of mass is observed. When the solutes
(salt and sugar) are added to the solvent (water), the mass of the solution is just the

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Effect of Salt and Sugar to Basic Fluid Properties of Water

sum of the mass of the solute and the solvent. However, there is a small discrepancy on
the result but that barely matters in this study.

We also noted how easily it is to dissolve the sugar than the salt. The salt
particles, especially with sample 3 are difficult to mix with water. The particles just settle
down on the bottom of the cylinder until the end of the experiment. Even though we
applied fast stirring, under controlled constant temperature on an air-conditioned room,
the salt apparently reached the maximum mass that the certain volume of water can
dissolve.

Volume (V)

The difference in change in mass and the change in volume is very noticeable as
well. The volume increase is shown in Table 4.3 shows a lesser increase than that of
mass. It is due to the solubility property of the salt and sugar wherein they just dissolve
in the water and does not occupy the volume they used to have. The greater increase in
volume of the sugar solution than the salt solution is also noticeable.

Sample 1 2 3 4 5
Initial
75 mL 75 mL 75 mL 75 mL 75 mL
Volume (mL)
Final
75 mL 83 mL 91 mL 86 mL 97 mL
Volume (mL)
Volume
Increase 0 mL 8 mL 16 mL 11 mL 22 mL
(mL)
Table 4.3 Initial and Final Volumes and Volume Increase of Samples

Density (ρ) and Unit Weight (γ)

The density of the fluid is computed by the ratio of the mass to the volume of the
samples (p=m/V). Then multiplying it by the acceleration due to gravity, g=9.81m/s 2, we
acquire the unit weight (γ =pg). We have converted the values into kilograms and cubic
meters for easier reference. The data is tabulated as shown in Table 4.4.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Density (kg/m3) Unit Weight (kN/m3)


Sample 1 1000 kg/m3 9.81 kN/m3
Sample 2 1114.458 kg/m3 10.933 kN/m3
Sample 3 1219.780 kg/m3 11.966 kN/m3
Sample 4 1088.372 kg/m3 10.677 kN/m3
Sample 5 1140.206 kg/m3 11.185 kN/m3
Table 4.4 Density and Unit Weight of Samples

It was observed that there is an increase to the density and unit weight of water
as an effect of salt and sugar. Furthermore, the salt solution is denser and heavier than
the sugar solution.

Specific Gravity (SG)

Specific gravity of the fluids is directly proportional to density or unit weight.


Using the data on either density or unit weight we gathered on Table 4.4, the specific
gravity can be expressed by dividing them by the standard value for such of water
(SG=p/pw or SG=y/yw) as shown in Table 4.5. Also, the hydrometer readings are also
included.

Computed Specific Gravity Hydrometer Reading


Sample 1 1.00 1.00
Sample 2 1.11 -
Sample 3 1.22 -
Sample 4 1.09 -
Sample 5 1.14 -
Table 4.5 Specific Gravity of Samples

As noticed from the table, we could not get the hydrometer readings of the salt
and sugar solutions. The main reason is that the hydrometer has markings of less than
1.00. This explains the principle of Archimedes that the lower the density of the
substance, the farther the hydrometer will sink. This limitation of using hydrometer is
what makes it imprecise and faulty. However, concerning less dense fluids such as oil,
the use of hydrometers in determining or approximating the specific gravity is
convenient.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Also, if we notice the standard specific gravity of seawater to our salt solutions
(SGseawater=1.03), it is comparably smaller. Therefore, the buoyancy expected from the
salt solutions should be greater than that of seawater’s.

Buoyancy

This study aims to know the effects of salt and sugar content on the water on
some properties and characteristics of water particularly studied in Fluid Mechanics.
The determining of buoyancy, therefore, is a good measure of this goal.

In this test, the buoyant object is a small rubber cutting which is cylindrical in
solid shape. When it floats in the water, its longitudinal axis is parallel to the liquid’s
surface. It is only 9 mm long with a diameter of 6 mm. With a mass of 0.2 g, this rubber
buoy is very lightweight. Its volume in cubic meter is 2.544 x 10 -7 m3. Computing for its
density and unit weight, the density is 785.95 kg/m 3 and its unit weight is 7.710 kN/m 3. It
is obviously less dense than any of the liquid and should float freely on the surface.
Also, the rubber’s specific gravity is 0.79.

Upon placing the rubber, the buoyancy of each liquid is different as observed by
the rubbers draft or the submerged height is different. A ruler was used to measure draft
and the formula D=(SGbody/SGliquid)xL was also used. The tabulated measured and
computed draft is presented on Table 5.6.

Sample Measured Draft (mm) Computed Draft (mm)


Sample 1 5 mm 4.74 mm
Sample 2 4 mm 4.27 mm
Sample 3 4 mm 3.89 mm
Sample 4 4.5 mm 4.35 mm
Sample 5 4 mm 4.16 mm
Table 4.6 Drafts of the Buoyant Rubber on the Samples

The measured draft is inaccurate since there are no lines in between each
millimetre reading. The measure was just approximation so it is not a suitable mean to

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Effect of Salt and Sugar to Basic Fluid Properties of Water

get the draft especially on a very small object such in this case. However, it is very near
the computed draft.

The draft from Sample 3 is distinguishably the smallest. On layman’s term, the
rubber floats better on it. This illustrates the relation of salinity of seawater and its
buoyant capability. The Dead Sea, which is said to be the lowest point on Earth is so
salty that a person will float even without effort. This is also the case in our study, only
that the salt content related to buoyancy can also apply to sugar content because they
exhibit similar results.

The buoyant force in this experiment is just equal to the difference of the object’s
weight in air and weight in water. However, due to the object’s almost negligible mass
and significant figures limitations of the digital weighing scale, no significant difference
can be obtained. Thus, we made use of the other formula for buoyant force which is the
unit weight of liquid multiplied by the volume submerged (BF=yVD)

To get the volume displaced V D, we get the ratio of the specific gravities of the
rubber to the liquid and multiply it by the total volume of the rubber (V D=SGrubber/SGliquid x
Vrubber) Tabulated computed data can be seen on Table 5.7.

Specific Specific
Gravity Gravity Volume of Volume Buoyant Force
Sample
of of Rubber (m3) Displaced (m3) (kN)
Rubber Liquid
Sample 1 0.79 1.00 2.544 x 10-7 m3 2.010 x 10-7 m3 1.9718 x 10-6 kN
Sample 2 0.79 1.11 2.544 x 10-7 m3 1.811 x 10-7 m3 1.9720 x 10-6 kN
Sample 3 0.79 1.22 2.544 x 10-7 m3 1.648 x 10-7 m3 1.9724 x 10-6 kN
Sample 4 0.79 1.09 2.544 x 10-7 m3 1.844 x 10-7 m3 1.9718 x 10-6 kN
Sample 5 0.79 1.14 2.544 x 10-7 m3 1.763 x 10-7 m3 1.9716 x 10-6 kN
Table 4.7 Buoyant Force on Samples

Though quantitatively small, we could still assess that the buoyant force is
greater on the salt solutions.

Absolute Viscosity ( µ )

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Effect of Salt and Sugar to Basic Fluid Properties of Water

The sphere used in the viscosity experiment is a marble with data as shown in
Table 5.8. Then, after dropping it in the cylinders, we recorded their time and computed
for the velocity (v=distance/time) and absolute viscosity from the equation: Weight-
Buoyancy-Drag=0. The formula for absolute viscosity is

4 4
π R3 ps g− π R 3 pg−6 µvR=0
3 3
Table 5.9 shows the data on viscosity kept at constant room temperature.

Sphere Diameter (mm) Volume (m3) Weight (g) Density (g/m3)


2,797,645.484
Marble 16 mm 2.145 x 10-6 m3 6g
g/m3
Table 4.8 Sphere Data

Specifi Average
Sampl Distance Velocity Viscosity
c Trials Time (s) Viscosity
e (cm) (m/s) (Pa-s)
Gravity (Pa-s)
0.000315
1 9 cm 0.009 s 10 m/s
Pa-s 0.000315
1 1.00
0.000315 Pa-s
2 9 cm 0.009 s 10 m/s
Pa-s
0.000320
1 12 cm 0.013 s 9.231 m/s
Pa-s 0.000320
2 1.11
0.000320 Pa-s
2 12 cm 0.013 s 9.231 m/s
Pa-s
0.000328
1 13.5 cm 0.016 s 8.438 m/s
Pa-s 0.000328
3 1.22
0.000328 Pa-s
2 13.5 cm 0.016 s 8.438 m/s
Pa-s
0.000369
1 13 cm 0.016 s 8.125 m/s
Pa-s 0.000392
4 1.09
0.000415 Pa-s
2 13 cm 0.018 s 7.222 m/s
Pa-s
0.000458
1 14.6 cm 0.023 s 6.348 m/s
Pa-s 0.000428
5 1.14
0.000398 Pa-s
2 14.6 cm 0.020 s 7.3 m/s
Pa-s
Table 4.9 Absolute Viscosity Data

By observation, regardless of its content on the solution, sugar when added with
water produces a more viscous fluid than salt. It is also perceived that the viscosity of
pure water is very similar to that of the other samples especially with the salt ones.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

Kinematic Viscosity (ν)

The kinematic viscosity is the ratio of the absolute viscosity to the fluid’s mass
density (v=µ/ρ). Table 5.10 shows the data on each sample.

Absolute Viscosity Density Kinematic Viscosity


Sample
(Pa-s) (kg/m3) (m2/s)
1 0.000315 Pa-s 1000 kg/m3 3.15 x 10-7 m2/s
2 0.000320 Pa-s 1114.458 kg/m3 2.871 x 10-7 m2/s
3 0.000328 Pa-s 1219.780 kg/m3 2.689 x 10-7 m2/s
4 0.000392 Pa-s 1088.372 kg/m3 3.602 x 10-7 m2/s
5 0.000428 Pa-s 1140.206 kg/m3 3.754 x 10-7 m2/s
Table 4.10 Kinematic Viscosity Data

The kinematic viscosity of water, salt solutions and sugar solutions are relatively
dissimilar. Samples 2 and 3 (salt solutions) yield the least value for kinematic viscosity,
samples 4 and 5 (sugar solutions) yield the greatest value for kinematic viscosity while
sample 1 (pure water) is in between the values.

Physical Descriptions

Sample 1 is pure water so no change was observed. For sample 2, when a


equivalent quarter of water’s mass of salt is mixed with the original volume, the
transparency of water was dimmed. This is true for sample 3 as well only that it is much
thicker and more prominent. If the salt solution’s color is almost white, samples 4 and 5
adapted the color of the brown sugar. The fluids in the cylinders are still translucent but
the color on sample 5 is thicker.

CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

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Effect of Salt and Sugar to Basic Fluid Properties of Water

This chapter summarizes the findings in the research study and experiment and
presents the conclusion based on the analysis and the interpretation of the data
gathered in this study.

Summary of Findings

This case study seeks to determine the effect of salt and sugar to basic fluid
properties of water. The project was done through rigorous research and design
experiments. To assess the would-be effects to water when salt or sugar of varying
quantity is added to water, we examined five (5) samples and recorded the data
gathered on some of the basic fluid properties of water such as mass, volume, density,
unit weight, specific gravity, effect in buoyancy, absolute viscosity and kinematic
viscosity. The samples’ compositions were partitioned by the amount of mass of the
solvent (water) as the multiplying factor to acquire the amount of mass of the solutes
(salt and sugar). For standard sampling, we allotted the mass of the salt and the sugar
to be one-fourth or one-half of the mass of the water and mixed them well. The
methodology of this research will show the best way to attain excellent results in the
experiments. The actual procedures contribute to optimize the resources available.

After the solutes dissolved in the solvent and a homogeneous mixture was
attained, the researchers conducted the following tests and data gathering and yield
these results:

a. the mass increase in the samples is just the sum of the masses of water and solutes.

b. a greater increase in volume was observed in the sugar solutions than the salt
solutions

c. for the density and unit weight, the salt solutions is denser and heavier than water
and the sugar solutions

d. the specific gravity of water was also increased when added with salt or sugar.
Furthermore, the salt solutions are particularly greater in SG than those of the sugar
solutions.

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Effect of Salt and Sugar to Basic Fluid Properties of Water

e. the effect of salt and sugar in buoyancy of water is a greater floating ability to it. A
buoyant object’s draft is slightly smaller in the salt solutions than those of the sugar
solutions.

f. water is non-viscous but when salt or sugar is added to it, the absolute viscosity is
changing directly proportionally. Sugar makes water more viscous than salt.

g. and, sugar raises the kinematic viscosity of water while salt reduce it.

Conclusion

The determining of the basic properties of fluids is important in the study of Fluid
Mechanics. Water, as the most common fluid and as the universal solvent, is a standard
reference of fluid properties of any other liquids. The fluid properties of water are some
of the most used in studying the said subject. In this study, we investigated the effect of
everyday simple solutes in salt and sugar when they are added to water. The
experimented mixed solutions show that there is a differential effect to the properties of
water. After the addition of salt and sugar, its mass and volume also augmented. The
density, unit weight and specific gravity, which are the properties that is characteristically
important in the study of fluids, are also increased in a direct proportionality. This is
profoundly described in the effect of the salt and sugar content in water to buoyancy. A
floating object will float better on a denser fluid. Thus, since the addition of salt or sugar
in water increases its density, consequently, the buoyancy observed is superior to that
of pure water. When it comes to viscosity, the added solutes when dissolved with water
mixes its original chemical components and makes the water texture thicker. This claim
is supported by the falling sphere test of viscosity conducted in the experiment. Overall,
there is a significant effect to the properties of water when salt and sugar is added to it.

Recommendations

The researchers recommend this study to all students who studies Fluid
Mechanics and to those who seek the supply their curious and scientific mind with
answers to hypothetical questions such as in this paper. Further researches and

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Effect of Salt and Sugar to Basic Fluid Properties of Water

advancement on this topic may be done, and the following recommendations are
offered to broaden the knowledge of the effects of different solutes when added to
water:

1. For future researchers to have more samples for more accurate results in improving
the study, and studied mix may be studied or tested also in different parameters of the
determining of the fluid properties.

2. To have more tests and experiments and to go the extra mile for better results and
findings.

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