[Skippy99]

In the near future, I will conduct an experiment on the evaporation rate of water based on the type of solute ( i.e. sugar, salt) and am slightly puzzeled as to how I will measure the evaporation rate. I know I could guess based on what I "see" but I was wondering if there was a more accurate/ scientific way to obtain that info.

Also, are there more common solutes other than sugar and salt that can dissolve well into water?

-Thanks  

[kevins]

A standard method that we used to calibrate the evaporation rate of the 100C oven. The procedures are as follow:
1. weight a empty dish, as M1.
2. put ~ 300mL of water to the dish and weight, as M2.
3. put it in the oven and note down the time, t1
4. after a period of time, t2, take out the dish to cool and weight again, M3.

The rate = loss of water/ time escape.

NaHCO3, Na2CO3, CaCl2,...are quite common and obtainable from store.