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Experiment1 PDF
Experiment1 PDF
mass determination.
Date : 17/6/2020
Objectives :
1. To study and determine the freezing and boiling point of pure water and of a sodium
chloride-pure water solution.
2. To calculate the molality of sodium chloride based on different values of mass of
solutes added to the solution.
3. To study and analyse how does the mass of solutes added affect the boiling and freezing
point of pure water.
Introduction :
Colligative properties are the properties of solutions which depend on the amounts of
dissolved particles in the solution, not based on the identities of the solutes added. There are
four colligative properties of a solution which include the freezing point depression, boiling
point elevation, osmotic pressure and vapor pressure lowering. In this experiment, only
freezing point depression and boiling point elevation will be studied and observed.
Freezing point depression is the lowering of freezing point of a solution when a certain
solute dissolved in a pure solvent and formed the solution with lower freezing point than the
initial freezing point of the pure solvent. On the other hand, boiling point elevation is the
increasing of the boiling point of a pure solvent by adding a certain concentration of solute and
form a new solution. The boiling point of the new solution will be higher than the boiling point
of the pure solvent. The change in temperature, ∆T in both freezing point depression and
boiling point depression is directly proportional to the concentration of solutes added, based
on:
∆Tf = -i ∙ Kf ∙ m
where ∆Tf freezing point depression, i is the van’t Hoff factor, Kf is the molal freezing point
depression constant for the solvent and m is the molality of the solution.
∆Tb = i ∙ Kb ∙ m
where ∆Tb boiling point elevation, i is the van’t Hoff factor, Kb is the boiling point constant for
the solvent and m is the molality of the solution.
In the experiment, molality is used because it is not affected by the changes in volume caused
by variation of temperatures. The relationship between molality and mol can be shown as :
𝑚𝑜𝑙 𝑜𝑓 𝑠𝑜𝑙𝑢𝑡𝑒
molality, m = 𝑘𝑖𝑙𝑜𝑔𝑟𝑎𝑚𝑠 𝑜𝑓 𝑠𝑜𝑙𝑣𝑒𝑛𝑡
The van’t Hoff factor , i is assumed to be equal to number of ions per formula unit of the
electrolyte. For a salt, the limit of i can be determined from the number of ions per formula
unit. In this experiment, sodium chloride, NaCl is used, the limiting van’t Hoff factor for NaCl
is 2 because NaCl consists of Na+ ion and Cl‾ ion.
In this experiment, firstly the boiling point and freezing point of pure water will be
determined. Next, a certain amount of sodium chloride, NaCl will be added to a certain amount
of pure water to form a new solution. Then, the boiling point and freezing point of the new
solution will be determined. Then, in order to study how the mass of solutes added the
increasing of boiling point and the decreasing of freezing point of a solution, a certain amount
of NaCl is added into the pure water starting from 2g to 10g. A graph will be plotted to study
how the mass of solutes added affect the freezing point and the boiling point of the pure water.
Then, the molality of NaCl is determined.
MATERIALS :
- Computer
- Simulation Software
- Sodium Chloride, NaCl
- Water
- Stirrer
- Test tube
- Water bath
PROCEDURE :
Freezing point depression
Part III : Effect of mass of solutes on the freezing point of sodium chloride-pure water solution
1. The cold bath button was clicked on the simulation screen.
2. Water was selected as the solvent and the mass was set to 100g.
3. Sodium Chloride was clicked as the solute.
4. The mass of the solutes was set to 2g.
5. The ‘Start’ button was clicked.
6. The temperature obtained was recorded.
7. Step 1-6 were repeated by changing the mass of solutes to 4g, 6g, 8g, and 10g.
8. ‘Reset’ was clicked to start new simulation test.
Part III : Effect of mass of solutes on the boiling point of sodium chloride-pure water solution
1. The hot bath button was clicked on the simulation screen.
2. Water was selected as the solvent and the mass was set to 100g.
3. Sodium Chloride was clicked as the solute.
4. The mass of the solutes was set to 2g.
5. The ‘Start’ button was clicked.
6. The temperature obtained was recorded.
7. Step 1-6 were repeated by changing the mass of solutes to 4g, 6g, 8g, and 10g.
8. ‘Reset’ was clicked to start new simulation test.
RESULTS :
Freezing point depression :
1. ∆T = T2 – T1
∆T = - 5.78 ºC – 0.0ºC = -5.78ºC
2.
3.
1. ∆T = T4 – T3
∆T = 101.58ºC – 100.00ºC = 1.58ºC
2. 3.
Comparing the different amount of mol of NaCl added, as the mol of NaCl increases, the
freezing point decreases. When the mass of solvent is constant, but the mol of solutes keeps
increasing, it will increase the molality of the solution. Based on the equation of the freezing
point depression, change of temperature, ∆T is directly proportional with the molality if i and
Kf are constant. Hence, the freezing point of solution decreases when mass of solutes increases.
Comparing the different amount of mol of NaCl added, as the mol of NaCl increases, the
boiling point increases. When the mass of solvent is constant, but the mol of solutes keeps
increasing, it will increase the molality of the solution. Based on the equation of the freezing
point depression, change of temperature, ∆T is directly proportional with the molality if i and
Kb are constant. Therefore, the boiling point increases as the mass of solutes increases.
Reliability
This experiment is done by using simulation software. Therefore, there was no error
made as the software makes precise reading. Hence, there are no systematic error or random
error in this experiment. No percentage error needed to be calculated and the result is reliable.
However, one difficulty faced during the use of the simulation software is software lagging due
to poor connection. The browser was stuck for a few times before it can be accessed.
Based on the objectives of the experiment, which is to study the freezing point
depression and boiling point elevation of a solution, and to calculate the molality of solutes,
the results are completely acceptable as the freezing point and boiling point of the pure water
and sodium chloride-pure water solution are determined and the molality of the solution can
be calculated. In addition, by adding various mass of solutes, NaCl into the pure water, the
graph of temperature vs mass of solutes is plotted for each freezing point and boiling point so
the effect of mass of solutes on the boiling point and freezing point of a solution can be
observed and studied. The micro level reaction also shows the cause of freezing point
depression and boiling point elevation by adding a certain amount of solute into a pure solvent.
Modification
The modification that can be done to ensure no difficulties in conducting the simulation
is to use a LAN cable or stay closer to the wifi router to get a better connection.
QUESTIONS :
1. The van’t Hoff factor can be determined as the number of ions per formula unit. NaCl
consists of ion Na+ and Cl‾, while ethylene is a non-electrolyte. Therefore , the van’t
Hoff factor for NaCl is 2 while ethylene is 1 because the van;t Hoff factor for all non-
electrolyte is 1. Both NaCl and ethylene has the same amount of mol, assuming the
kilograms of solvent is 1kg, therefore the molality for both substances is the same. The
molal freezing point constant is also the same. Hence, considering the equation ,
∆Tf = -i ∙ Kf ∙ m , when Kf is constant and m is constant, when the i is plugged into the
equation, NaCl will have a lower freezing point than ethylene because the value is
multiplied by 2 compared to ethylene which is multiplied by 1.
2. The vapour pressure of the solvent is not affected, because the sodium chloride-pure
water solution only contains one volatile component which is pure water. Hence, based
on the equation of vapour pressure which is Psolution = XsolventP*solvent, the amount of
solute has no effect on the vapour pressure of solvent.
3. For freezing point depression, in the kitchen , we can add salt into water to make the
water take a longer time to freeze than usual. For boiling point elevation, when cooking
something, to prevent overcooked because of too much boiling, salt is added to make
sure the food is cooked with the correct amount of heat without overcooking it.