Course:VANT149/2025/Capstone/Science/Team32

Abstract

This project investigates how common household substances like coffee grounds, vinegar, and sugar affect the de-icing performance of salt. While salt is widely used to melt ice on roads and sidewalks, its overuse can lead to serious environmental issues, including soil damage, water contamination, and harm to ecosystems. By combining salt with these additives, the study aims to determine whether their presence can enhance melting efficiency and reduce the amount of salt required. The experiment involves applying each mixture to ice cubes and measuring the time it takes for them to melt under controlled indoor conditions. The results showed that the salt and coffee grounds mixture melted the ice fastest compared to the mixtures with vinegar or sugar. These findings suggest that coffee grounds may improve the de-icing performance of salt while potentially offering a way to reuse organic waste. The ultimate goal is to contribute to safer winter conditions while minimizing ecological impact.

Biographies

Yuejia Li is a first year student in Science program at UBC. Her research focuses on how certain organic compounds may influence the freezing point of water by disrupting intermolecular interactions—an approach that aims to identify sustainable alternatives to conventional de-icing chemicals. She is personally interested in this topic because it bridges chemistry with environmental impact and real-world application

Bao Lee is a first-year student in Science at the University of British Columbia. Her research focuses on enhancing the de-icing performance of salt by testing the effects of common additives like coffee grounds, vinegar, and sugar. She is personally interested in this topic because of its potential to reduce environmental harm caused by excessive salt use in winter.