Question

A student was testing soup to see if the length of time it was heated affected the salt saturation of the soup. The student heated the soup in a pan on the burner for two minutes, five minutes and 10 minutes. The student measured the salt saturation after each of the three intervals. Which of the following could be concluded based on the design of the student’s experiment and her observations?(1 point)

Stirring the soup decreased the salt saturation.

The type of material the pan was made of had an impact on the salt saturation.

Applying heat would never have an impact on the salt saturation.

Liquid evaporation increased the salt saturation.

Answer 1

The probable conclusion from the student's experiment is that as the soup was heated for longer times, the water evaporated leading to an increased salt concentration, which correlates with the principle that liquid evaporation increases salt saturation.

Step-by-step explanation:

Based on the experimental design described, where a student tests whether the length of time soup is heated affects its salt saturation, one possible conclusion is that liquid evaporation increased the salt saturation. Heating the soup will cause some of the water to evaporate, leaving the remaining liquid with a higher concentration of salt. This is due to the evaporation of the solvent (water) while the solute (salt) remains dissolved in the lesser volume of liquid. The student's observations would likely show that as the soup is heated for longer periods, the salt saturation increases, assuming no additional salt is added during the heating process.

It's important to note that the conclusions about the material of the pan, the impact of heat on salt saturation, or the effect of stirring are not supported by the experiment as described, as these variables were not tested or altered.