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Are physical properties that depend upon the quantity or concentration of the solution They do not depend upon the identity of the solute
Volatile liquids are easily evaporated and nonvolatile liquids do not evaporate easily. Examples of volatile liquids are acetone and gasoline Examples of nonvolatile liquids oils and glycerin
A volatile liquid is mixed with a non- volatile substance The nonvolatile liquid or particles will get in the way of the evaporation of the liquid This action lowers the vapor pressure since less gas is formed Raoult’s law is used to predict the vapor pressure of a system
Problem
Glycerin, C 3 H 8 O 3 , is a nonvolatile nonelectrolyte with a density of 1. g/mL. Calculate the vapor pressure of 25°C of a solution made by adding 50. mL glycerin to 500.0 mL of water. The vapor pressure of pure water at 25°C is 23.8 torr.
1 st^ determine the mole fraction
1.26 g/ml *50ml = 63 g glycerin
63g glycerin* (1mol/92.09g) = 0.684mol
glycerin
500.0 g H 2 O * (1mol/18.01 g) =
0.684 glycerin/ (0.684 +27.76) = 0.024 Xglycerin
2 nd^ plug in numbers and solve
23.8 torr *.024 = 0.57 torr
PA = Xglycol P°A 1.0 atm = 760 torr
760 torr = Xglycol * 1070 torr 760 torr/1070 torr = Xglycol Xglycol = 0.71 Xglycol
By adding a solute to a liquid, the boiling temperature is increased
4.7 m solution of NaCl
How many ions formed? And how does that change the molality?
2
4.7 * 2
9.4 m is plugged into the formula
0.7 m of CaCl 2
How many ions formed? And how does that change the molality?
3
0.7m * 3 = 2.1 m
Freezing point depression
The lowering of the freezing point by adding solute
Tf = kf * m
Tf = change in freezing point
kf = molar freezing-point depression constant (solvent dependent)
m = molality of solution
Step 1: determine the molality of solution
Assume 100g, we have 25g of ethylene glycol
and 75 g of solvent (water)
Convert 25 g of ethylene glycol to mol
25g*(1 mol/ 62.07g)= 0.403mol ethylene glycol
The density of water is about 1g/mL with means
we have 75ml or 0.075L
0.403 mol / 0.075 L = 5.37m
Step 2: Plug into freezing point formula then
subtract from normal freezing point of water
5.37m * 1.86°C/m = 9.99°C
0°C-9.99°C = -9.99°C
Step 3: plug into boiling point formula then
add to normal boiling point of water
5.37m*0.52°C/m = 2.79°C
100°C + 2.79°C = 102.8°C