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 [Link]
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.
