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Colligative Properties

The document discusses the solubility and colligative properties of solutions, including how concentration affects boiling point elevation and freezing point depression. It explains factors influencing solubility such as temperature, polarity, pressure, molecular size, and stirring. Additionally, it covers calculations for molar mass and osmotic pressure, as well as Raoult's Law for vapor pressure in solutions.

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2 views

Colligative Properties

The document discusses the solubility and colligative properties of solutions, including how concentration affects boiling point elevation and freezing point depression. It explains factors influencing solubility such as temperature, polarity, pressure, molecular size, and stirring. Additionally, it covers calculations for molar mass and osmotic pressure, as well as Raoult's Law for vapor pressure in solutions.

Uploaded by

iohjefhji
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Solubility and Colligative Properties

of Solution
Describe the effect of concentration on the colligative
properties of solutions;

Calculate boiling point elevation and freezing point


depression from the concentration of a solute in a solution

Calculate molar mass from colligative property data


Solubility is the amount of a
substance that can be dissolved
on a given amount of solvent at
equilibrium.
- Depicted by the Le Châtelier’s
principle: the effect of a stress
upon a system in chemical
equilibrium can be predicted in
that the system tends to shift
in such a way as to alleviate
that stress
1. Temperature
➢ Solid
- Directly proportional relationship
- Depends on the type of reaction: endothermic vs
exothermic

➢ Gas
- Inversely proportional relationship
2. Polarity
- “Like dissolves like”

3. Pressure
- Has an effect on the solubility of gases in a gas-liquid
solution, but not evident in solids and liquids
- Directly proportional relationship
4. Molecular size
- Larger molecules are more difficult to dissolve
- Smaller particles are more soluble

5. Stirring
- Increases speed of dissolving as movement of particles is
increased
Solutions that depend on the number of solute particles
in a solution

• Solutions also depend on the nature of their


components:
- Electrolytic vs non-electrolytic
- Has effects on other colligative properties
- Change in the freezing point that occurs when solute
dissolves in solvent.
- Presence of solute lowers the freezing point
depending on how many particles are present

TFP = - (Kf)(m)
What will be the freezing point of a solution of 180 g
of ethylene glycol (MM = 62 g/mol) in 600 g of water?

How to solve?
1. Get the molality
2. Use the equation: TFP = - (Kf)(m)
1. Calculate the boiling and freezing point of a
solution prepared by dissolving 68g of glucose
in 800g of water.
- Directly proportional to the number of solute particles
in a solution

➢ Boiling point elevation constant


- Normal elevation of boiling point of liquid by 1 molal of
dissolves substance
ΔTb = (Kb)(m)
Calculate the boiling point of 1.25 m table sugar
solution.

Kb of H2O: 0.52 °C/m

ΔTb = (Kb)(m)
Which solution has a higher BP? Why?

a. 10.0 g of CH3OH in 100 g of H2O


b. 20.0 g of CH3CH2OH in 200 g of H2O
Calculate the FP and BP of a solution containing
4.27 g of sucrose and 50.0 g of water.

MM sucrose: 342 g/mol


Kf water: 1.86 °C/m
Kb water: 0.52 °C/m
1. What are the boiling and freezing point of a
solution that contains 5 g of glucose and 20 mL
of water?
- Amount of pressure required to stop osmosis
- Related to the vapor pressure and is proportional to
the concentration of solute in a solution
- Expressed as
A solution is made by dissolving 13.0 g of sucrose
(C12H22O11) in 117g of H2O, producing a solution with a
volume of 125 mL at 20 °C. What is the expected
osmotic pressure at 20 °C?
- When a solute is added to a
solvent, the vapor pressure
of the solvent becomes
lower than the vapor
pressure above the pure
substance.
- Expressed by Raoult’s Law
Psolvent = xsolvent P°
Psolvent = vapor pressure of the solvent
Xsolvent = mole fraction of solvent in a solution
P ° = vapor pressure of pure substance
Calculate the vapor pressure of a solution containing
600 g of sugar and 1000 g of water at 25 °C. The P°
of water at 25 °C is 23.6 torr.

MMsugar = 324 g.mol


MMwater = 18.0 g/mol
Assuming Raoult’s law applies, calculate the VP of a
solution of 45 g of glucose in 95 g of water at 25 °C.
Calculate the vapor pressure of water at 90 °C for a
solution prepared by dissolving 5.0 g of glucose in
100 g of water. The vapor pressure of pure water at
90 °C is 524 Torr.

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