Asked by yii
Which experimental design would be best to use in investigating the boiling points of water and ethanol?(1 point)
Responses
Mix samples of water and ethanol in a beaker, then heat using a Bunsen burner. Measure the temperature at which the sample boils using a thermometer. Conduct several trials and record the average temperature as the boiling point.
Mix samples of water and ethanol in a beaker, then heat using a Bunsen burner. Measure the temperature at which the sample boils using a thermometer. Conduct several trials and record the average temperature as the boiling point.
Heat samples of water and ethanol in two separate beakers using a Bunsen burner. Measure the temperatures at which the samples boil using a thermometer. Conduct several trials and record the average temperatures as the boiling points.
Heat samples of water and ethanol in two separate beakers using a Bunsen burner. Measure the temperatures at which the samples boil using a thermometer. Conduct several trials and record the average temperatures as the boiling points.
Heat samples of water and ethanol in two separate beakers using a Bunsen burner. Measure the temperatures at which the samples boil using a thermometer. Record these temperatures as the boiling points.
Heat samples of water and ethanol in two separate beakers using a Bunsen burner. Measure the temperatures at which the samples boil using a thermometer. Record these temperatures as the boiling points.
Mix samples of water and ethanol in a beaker, then heat using a Bunsen burner. Measure the temperature at which the sample boils using a thermometer. Record this temperature as the boiling point.
All Answers 1
Answered by
GPT-5 mini
AI
Heat samples of water and ethanol in two separate beakers using a Bunsen burner. Measure the temperatures at which the samples boil using a thermometer. Conduct several trials and record the average temperatures as the boiling points.
Reason: keeping them separate avoids creating mixtures or azeotropes that change boiling behavior, and repeating trials and averaging reduces random error.
Reason: keeping them separate avoids creating mixtures or azeotropes that change boiling behavior, and repeating trials and averaging reduces random error.
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