Scribd
Upload
136 views

Boiling Point Elevation

Boiling point elevation is the process where adding a non-volatile solute raises the boiling point of a solvent. The experiment measured the boiling points of water alone and water with various solutes added. As more salt was added to water, the boiling point increased by 3°C for 1 tbsp of salt and 5°C for 2 tbsp. However, adding sugar initially raised the boiling point 2°C for 1 tbsp, but lowering it 3°C when 2 tbsp was added, showing the effect is inconsistent between solutes. The results support the theory that solutes increase a solvent's boiling point by taking up space and reducing vapor pressure.

Uploaded by

John Gil Peñas Odsinada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
136 views

Boiling Point Elevation

Boiling point elevation is the process where adding a non-volatile solute raises the boiling point of a solvent. The experiment measured the boiling points of water alone and water with various solutes added. As more salt was added to water, the boiling point increased by 3°C for 1 tbsp of salt and 5°C for 2 tbsp. However, adding sugar initially raised the boiling point 2°C for 1 tbsp, but lowering it 3°C when 2 tbsp was added, showing the effect is inconsistent between solutes. The results support the theory that solutes increase a solvent's boiling point by taking up space and reducing vapor pressure.

Uploaded by

John Gil Peñas Odsinada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

BOILING POINT ELEVATION

Group 3

Angelo Rojo

Gia Bañas Delacruz

Jamaica Solleza Poblete

Jean Hycinth Babiera Torrerit

John Cedric Peñas Odsinada

Joshua Atilano

Karl Justin Foliente

Sean Grai

May 29, 2023


A. Introduction

Boiling point elevation is the process by which the addition of a non-volatile solute raises
a solvent's boiling point. The temperature at which a solvent's vapor pressure reaches
atmospheric pressure is known as the boiling point of the solvent. The vapor pressure of a
solvent lowers when a non-volatile solute is added to it. This is because certain solvent
molecules can't escape into the gas phase since the solute particles take up space in the
solvent. In order for the vapor pressure to match the ambient pressure, the solvent must
therefore be heated to a higher temperature.

In this lab report, we looked at how various solutes affected the boiling point of water.
The boiling points of each solution were determined by varying the amounts of each solute
added to water. We discovered that as more solute was added, the boiling point of water rose.
This supports the elevation of the boiling point theory.

B. Materials

Sodium Water Beaker Thermometer

Chloride Denatured Stirring Rod Alcohol Lamp

Sucrose Alcohol Wire Gauze Tripod

Note: Also bring/wear proper protective equipment to ensure the safety of each and everyone.

C. Procedure and Setup (diagram with label)


A. Boiling Water
1. Measure 50 mL of water using beaker.
2. Bring it to boil.
3. Measure the temperature. (Note: make sure the thermometer will not touch the bottom of the
beaker to avoid measuring the wrong temperature.)
B. Boiling water with Salt.
1. Weight 5 grams of salt and dissolve it in 50 mL water.
2. Bring it to boil.
3. Measure the temperature.
4. Repeat the steps with 10 grams of salt.
C. Boiling water with Sugar
1. Weight 5 grams of sugar and dissolve it in 50 mL water.
2. Bring it to boil.
3. Measure the temperature.
4. Repeat the steps with 10 grams of sugar.

According to the procedure, we will measure the temperatures of two different types of
solutions, with water serving alone as the solvent in the other. We must measure 50 mL of water
according to the instructions, and for the solution, 5 g of salt and sugar must be dissolved in each
individual beaker. We must then repeat the process with 10 g measures. The 10 grams repetition
of it will be 2 tablespoons of both solutes because we changed the measurement from 10 mL of
water to 150 mL and the 5 grams of salt and sugar to 1 tablespoon.

Diagram with label

First, we prepared all the tools we would need and reviewed


how to use each one.

We start by lighting the Alcohol lamp after filling it with


denatured alcohol, setting it underneath the tripod, and covering
the top with wire gauze.
Our chemistry teacher already started to boil water and said that
we can measure it when it starts to boil. So, she permits us to
proceed to the next part which is boiling water with salt. We
then prepared the rest of the procedure while waiting for the
water and salt solution to boil.

After everything has settled and the solutions and water have
begun to boil, we take their temperatures and watch the
thermometer to see how each solution's boiling point has altered
as a result of the addition of different solutes to the solvent.

D. Results and Discussion/ Data Analysis

According to our observation and thermometer measurements, the water only had a 91°C
boiling point; thus, when the solute was added to the water and it was brought to a boil, the
temperature of the water changed. It raises the temperature by 3°C for 1 tbsp of salt and by
5°C for 2 tbsp. Salt and water solutions have a boiling point between 94 and 96 degrees
Celsius.
Like the salt and water solution, the temperature of the water and sugar solution increased
when 1 tbsp of sugar was added to the water, although the rise was only 2°C. The boiling point
of the initial solution was 93°C; however, when 2 tbsp of sugar were added to the water, it
reduced, and consequently, from 93°C to 90°C, it decreased by 3°C. See the line graph below for
more information and a simple understanding:
100

99

98

97

96
Temperature

95

94

93

92

91

90
Water w/ Salt (1 tbsp) w/ Salt (2 tbsp) w/ Sugar (1 tbsp) w/ Sugar (2 tbsp)
Solution

E. Conclusion

According to our observations, the amount of a solute does affect the temperature of the
solution, but the amount of solute does not imply that the elevation of the solution's
temperature would also rise. As a result, the elevation of the solutions is inconsistent.

A new solution or solute may have caused a change in the temperature or boiling point, but
the preparation method and procedure remain necessary. Additionally, a liquid's boiling point
is influenced by the pressure of its surroundings, which explains why water boils at lower
temperatures than 100°C at high elevations with low atmospheric pressure.
F. References

Boiling Point Elevation. (2020, May 20). Retrieved from Byjus: https://byjus.com/chemistry/elevation-
boiling-point/.

Chang, H. (2007). When water does not boil at the boiling point. Endeavour, 31(1), 7-11. Retrieved 5 29,
2023, from https://ncbi.nlm.nih.gov/pubmed/17336380

Melting Point, Freezing Point, Boiling Point. (n.d.). Retrieved 5 29, 2023, from
http://chemed.chem.purdue.edu/genchem/topicreview/bp/ch14/melting.php

Tang, T. D. (2006). Boiling Point Elevation. CALIFORNIA STATE SCIENCE FAIR, 1.

You might also like