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Colligative Properties Final
Colligative Properties Final
Consider three beakers: 50.0 g of ice 50.0 g of ice + 0.15 moles NaCl 50.0 g of ice + 0.15 moles sugar (sucrose)
What will the temperature of each beaker be? Beaker 1: Beaker 2: Beaker 3:
Colligative Properties
The reduction of the freezing point of a substance is an example of a colligative property: A property of a solvent that depends on the total number of solute particles present There are four colligative properties to consider: Vapor pressure lowering (Raoults Law) Freezing point depression Boiling point elevation Osmotic pressure
A solvent in a closed container reaches a state of dynamic equilibrium. The pressure exerted by the vapor in the headspace is referred to as the vapor pressure of the solvent. The addition of any nonvolatile solute (one with no measurable vapor pressure) to any solvent reduces the vapor pressure of the solvent.
Nonvolatile solutes reduce the ability of the surface solvent molecules to escape the liquid. Vapor pressure is lowered.
The extent of vapor pressure lowering depends on the amount of solute. Raoults Law quantifies the amount of vapor pressure lowering observed.
Raoults Law: PA = XAPOA where PA = partial pressure of the solvent vapor above the solution (ie with the solute) XA = mole fraction of the solvent PoA = vapor pressure of the pure solvent
Given: PoH2O= 17.5 torr mass solute = 36.0 g of glucose mass solvent = 14.4 g of water
Find: PH2O Raoults Law: PA = XAPOA
Solution:
Ideal solutions are those that obey Raoults Law. Real solutions show approximately ideal behavior when: The solution concentration is low The solute and solvent have similarly sized molecules The solute and solvent have similar types of intermolecular forces.
Raoults Law breaks down when solventsolvent and solute-solute intermolecular forces of attraction are much stronger or weaker than solute-solvent intermolecular forces.
The addition of a nonvolatile solute causes solutions to have higher boiling points than the pure solvent.
Vapor
Higher
The change in boiling point is proportional to the number of solute particles present and can be related to the molality of the solution: DTb = Kb.m where DTb = boiling point elevation Kb = molal boiling point elevation constant m = molality of solution The value of Kb depends only on the identity of the solvent (see Table 13.4).
DTb =
BP = 102.1oC
The addition of a nonvolatile solute causes solutions to have lower freezing points than the pure solvent. Solid-liquid equilibrium line rises ~ vertically from the triple point, which is lower than that of pure solvent.
Freezing
The magnitude of the freezing point depression is proportional to the number of solute particles and can be related to the molality of the solution.
DTf = Kf m where DTf = freezing point depression Kb = molal freezing point depression constant m = molality of solution
The value of Kf depends only on the identity of the solvent (see Table 13.4).
DTf = Kf m
DTf =
the freezing point of any solution given enough information to calculate the molality of the solution and the value of Kf the molar mass of a solution given the value of Kf and the freezing point depression (or the freezing points of the solution and the pure solvent).
Calculate
Some substances form semipermeable membranes, allowing some smaller particles to pass through, but blocking other larger particles.
In biological systems, most semipermeable membranes allow water to pass through, but solutes are not free to do so. If two solutions with identical concentration (isotonic solutions) are separated by a semipermeable membrane, no net movement of solvent occurs.
Osmosis: the net movement of a solvent through a semipermeable membrane toward the solution with greater solute concentration.
In osmosis, there is net movement of solvent from the area of lower solute concentration to the area of higher solute concentration. Movement of solvent from high solvent concentration to low solvent concentration
Osmosis plays an important role in living systems: Membranes of red blood cells are semipermeable.
Placing a red blood cell in a hypertonic solution (solute concentration outside the cell is greater than inside the cell) causes water to flow out of the cell in a process called crenation.
Colligative Properties
Placing a red blood cell in a hypotonic solution (solute concentration outside the cell is less than that inside the cell) causes water to flow into the cell. The cell ruptures in a process called hemolysis.
limp carrot placed in water becomes firm because water enters by osmosis. large quantities of salty food causes retention of water and swelling of tissues (edema).
Eating