EXPERMENT # 5B SOLUTIONS AGNES, Jade Ania C. MALLAPRE, Wencey Anne O. I.

ABSTRACT Experiment # 5B is divided into two parts, the first part focusing on the factors affecting solubility such as the nature of the solute and solvent, pressure, and temperature, and the second part focusing on the colligative properties of solutions. Three colligative properties were considered, which were boiling point elevation, freezing point depression, and osmosis. With the first part of the experiment, the solubility of different substances with water, ethyl alcohol, and hexane was tested. The solubility of certain solutes when temperature is added to the equation was also determined. The boiling point of distilled water, sodium chloride, and sucrose solution was measured, as well as the freezing point of distilled water and urea. And lastly, the ability of raisins to undergo osmosis when soaked in different solvents: water and 1 m sucrose solution was observed and recorded. II. KEYWORDS: solution, homogenous, solute, solvent, solubility, temperature, pressure, boiling point elevation, freezing point elevation, osmosis, electrolytes, non-electrolytes, Vant Hoff factor TCD1, Group No. 10, Mr. Michael Tan February 26, 2013

III. INTRODUCTION A solution is a homogenous mixture of two or more pure substances that can be solid, liquid, or gas, and has variable composition. It has two components, namely solute and solvent. Solute is the substance present in the smallest amount which is dissolved in the solvent, the substance present in a larger amount. Water is the most commonly used solvent, and is therefore considered as the universal solvent. A solution is often characterized by its capacity to dissolve the solute. This is technically termed as solubility. Solubility refers to the maximum amount of solute that can be dissolved in a given quantity of solvent at a specific temperature to form a stable solution. A solution can be called saturated, unsaturated, or supersaturated, depending upon the amount of solute and solvent present in the solution. A saturated solution is a solution that contains the maximum amount of solute that can be dissolved by a given amount of solvent at a certain temperature. A solution that contains less solute than a saturated solution is an unsaturated solution and a solution that has more is a supersaturated solution. Solubility is affected by three factors: the nature of the solute and solvent, temperature, and pressure. The physical properties that a solvent has when it is pure undergo changes when a solute is added. A special group of these properties are colligative properties, and the colligative properties of solutions are dependent upon the concentration of the solute. However, if the solute is an

electrolyte, the extent to which it dissociates is also taken into consideration. The goals of this experiment are to enumerate the factors affecting solubility, to determine how each factor affects solubility, and to calculate the boiling point elevation and freezing point depression of different solutions, and to compare the colligative properties of solutions containing electrolyte and non-electrolyte solutes. IV. METHODOLOGY A. Factors Affecting Solubility 1. Nature of Solute and Solvent A pinch of copper sulfate crystals were placed in three clean and dry test tubes. 10 drops of water were added to the first test tube, 10 drops of ethyl alcohol to the second test tube, and 10 drops of hexane to the last test tube. Each mixture was shaked vigorously and was then observed. The procedure described above was repeated using a pinch of sucrose, a drop of cooking oil, and a crystal of iodine as solutes. 2. Pressure A bottle of carbonated soft drink was opened and observed. 3. Temperature 5-mL of carbonated soft drink was placed in a 5-mL test tube. The effervescence was allowed to subside then the test tube was heated. In a 10-mL test tube, 5-mL of water was placed. Sodium crystals were added while stirring until no additional sodium crystals were dissolved. The test tube containing

the solution was heated until all sodium crystals were dissolved. Two test tubes were labeled A and B. In each test tube, 2 mL of water was placed. One drop each of ammonium hydroxide was added to both test tubes. Then, two drops each of phenolphthalein was added to both test tubes and change in color was recorded. Test tube A was then heated for 5 minutes and the resulting color change in the solution was compared with the color of the solution in test tube B. B. Colligative Properties 1. Boiling Point Elevation The boiling point of each of the following liquids was determined: distilled water, 1 molal sucrose, and 1 molal NaCl by heating each of these liquids over an alcohol lamp while letting a thermometer hang inside the tubes, partially immersed in the liquids inside the test tube. The temperature was recorded twice in order to get the average reading of the boiling point, one initially, and one for the final reading. 2. Freezing Point Depression 3-mL of a 3 molal urea solution was placed in a 20-mL test tube as well as 3-mL of distilled water in another 20-mL test tube. A thermometer was fitted inside the test tube containing urea so that the bulb is immersed in the solution. The test tubes were then placed in an ice bath (approximately 50 grams of ice mixed with 4 heaping spatulafuls of rock salt), the thermometer was read every 30 seconds. The temperature was recorded when the reading became constant.

3. Osmosis Two raisins of equal size were selected. One raisin was placed in a test tube with 5-mL of water and the other raisin was placed in a test tube containing 5-mL of 1 m sucrose solution. V. RESULTS A. Factors Affecting Solubility 1. Nature of Solute and Solvent
SOLUTE SOLVENT Copper sulfate Water D Sucrose Oil Iodine crystal DND Polar SOLVENT POLARITY

B. Colligative Properties 1. Boiling Point Elevation

SOLUTION BOILING POINT Initial Reading Distilled H2O 95 C Final Reading 105 C Average Reading 100 C

1 m NaCl

101 C

105 C

103 C

1 m Sucrose

98 C

110 C

104 C

SOLUTION

Boiling Point

Exptal Tf

DND

Exptal Vant Hoff Factor

Ethyl alcohol Hexane

PD

PD

PD

PD

Partially polar Nonpolar

Distilled H2O

100 C

XXX

XXX

DND

DND

1 m NaCl

103 C

3 C

D Dissolved DND Did not dissolve PD Partially dissolved 2. Pressure A fizzing sound was observed. Bubbles formed at the surface which eventually escaped into the air.

1 m Sucrose

104 C

4 C

2. Freezing Point Depression

SOLUTION Freezing Point Exptal Tf Exptal Vant Hoff Factor 1

3. Temperature Carbonated soft drink Sodium chloride solution Ammonium hydroxide + phenolphthalein Formation of bubbles Dissolution of additional sodium crystals Formation of bubbles

3 molal Urea

- 3 C

3 C

3. Osmosis The raisin soaked in distilled water showed a faster rate of swelling than the raisin soaked in 1 m sucrose solution.

VI. DISCUSSION The general rule of solubility is like dissolves like. Thus, a polar solute dissolves in a polar solvent and a nonpolar solute dissolves in a nonpolar solvent. As observed in the experiment, copper sulfate crystals and sucrose both dissolved in water while oil and iodine crystals did not dissolve in water. This is due to the fact that water, copper sulfate crystals, and sucrose are composed of polar molecules. Oil and iodine crystals are both composed of nonpolar molecules and are, thus, insoluble in water, a polar solvent. Oil and iodine crystals, being nonpolar, are soluble in hexane which is a nonpolar solvent. Ethyl alcohol, a partially polar solvent can only partially dissolve the solutes due to its slightly polar and slightly nonpolar nature. The effect of pressure on the solubility of gases in liquids was observed by opening a bottle of carbonated soft drinks. It was observed that bubbles were formed and a fizzing sound occurred. Carbonated soft drinks are prepared through carbonation, the process of dissolving carbon dioxide in liquid by the application of high pressure (5 atm). Pressure increases the solubility of a gas in liquid, as observed in the preparation of carbonated soft drinks. This can be explained by the Henrys Law which states that the solubility of a gas in a liquid is proportional to the pressure of the gas over the solution. When pressure is applied, more collisions between gas molecules and liquid molecules occur, dissolving the gaseous substance in the liquid substance. When a bottle of carbonated soft drinks is opened, the pressure is removed so the carbon dioxide dissolved through pressurization is released in the in the air which is observed

in the formation of bubbles. The fizzing sound is due to the release of the pressure applied. The effect of temperature to solubility was observed through the heating of carbonated soft drinks, sodium chloride solution, and the solution of ammonium hydroxide and phenolphthalein solution. When the carbonated soft drink was heated, bubbles formed which indicated a release of carbon dioxide in the air. This is because gaseous solutes are less soluble in liquids when temperature is increased. In the case of the carbonated soft drink, the application of heat decreased the solubility of carbon dioxide in the solution, forming bubbles. The same occurred in the heating of the solution of ammonium hydroxide and phenolphthalein. Ammonia gas was released into the air when the solution was heated. In the heating of the sodium chloride solution, the opposite occurred. When heat was applied, the solubility of the sodium chloride crystals increased. This was observed by the dissolution of the undissolved crystals in the supersaturated solution. Colligative properties are properties of solutions that depend only on the amount of solute particles present in solution. First, the boiling point elevation experiment will be discussed. It is known that that the boiling point of water when the atmospheric pressure is 1 atm is 100 C. When NaCl was added to water to create the NaCl solution, the boiling point became 103 C. And, when the sucrose solution was boiled, which contains sugar mixed in water, it had a higher boiling point of 104 C. This phenomenon wherein the boiling point of a solution is greater than the pure solvent in that solution is called boiling point elevation. Boiling point elevation is related to the lowering of the vapor pressure of a solution. When a solute is introduced to a

pure solvent, it makes it difficult for the solvent molecules to escape as gases, thus lowering the vapor pressure above the solution. Since the boiling point of a solution is the temperature at which its pressure equals that of the atmospheric pressure and since the vapor pressure of the solution is lower than that of the normal pressure of the pure solvent, it would take a longer time for the solution to reach atmospheric pressure. And, thus, it would take the solution a longer time to boil. Boiling point elevation is defined by the equation: Tb= Tb - Tob Boiling point elevation is equal to the boiling point of the solution minus the boiling point of the pure solvent. It is directly proportional to the number of moles of solute per kilogram solvent molecules (molality). The freezing point depression experiment was done next. It is known that the freezing point of water when the atmospheric pressure is 1 atm is 0 C. However, the urea solution (urea in water) used in the experiment is found to have a freezing point of 3 C, 3 degrees lower than the normal freezing point of water. This phenomenon is called the freezing point depression, and happens when the freezing point of a solution is lower than the freezing point of the pure solvent used in that solution. Freezing point lowers when a solute is added to a pure solvent because the solute molecules block the solvent molecules from freezing, and this would mean that the solvent molecules would need a colder and lower temperature in order to freeze. Freezing point depression is defined by the equation: Tf = Tof - Tf

Freezing point depression is equal to the freezing point of the pure solvent minus the freezing point of the solution. It is directly proportional to the number of moles of solute per kilogram solvent molecules (molality). The last experiment to be done was the osmosis experiment. The raisin in distilled water showed a faster rate of swelling. This is due to osmosis, the movement of molecules through a semipermeable membrane from a pure solvent or a diluted solution to a more concentrated solution. The raisin in distilled water showed a faster rate of osmosis and swelled more quickly because the water diluted the raisin fluid. In other words, water molecules moved faster from pure water to the raisin, which is more concentrated. In the case of the raisin in the sucrose solution, the water in the raisin diluted the sucrose solution, and the water molecules moved from the raisin to its more concentrated outside environment. The Vant Hoff factor is the ratio between the actual concentration of particles produced when the substance is dissolved, and the concentration of a substance as calculated from its mass. For most nonelectrolytes dissolved in water, the Vant Hoff factor is essentially 1, and the nonelectrolyte solutions we experimented on are sucrose and urea. For most ionic compounds dissolved in water, such as the NaCl solution, the Vant Hoff factor is equal to the number of discrete ions in a formula unit of the substance. This is true for ideal solutions only. The experimental Vant Hoff Factor (i) of the different liquids was determined in Part B. The formula i = Tb / Kbm and i= Tf / Kfm were used. Kb is the molal boiling point elevation constant (Kb = 0.51 C/m) and Kf is the molal freezing point depression

constant (1.86 C/m). The Van't Hoff factor is important in quantitative analysis of colligative properties. Colligative properties are exhibited differently by electrolytes. In the experiment, NaCl, an electrolyte, dissociated into Na+ and Cl- when it was dissolved in water. In other words, one unit of NaCl separates into two particles when it dissolves. Thus, the colligative properties of NaCl must be twice as great as those of sucrose, a non-electrolyte. This difference between electrolytes and non-electrolytes are accounted for by the Vant Hoff factor, which is defined as the number of particles in the solution after dissociation divided by the number of formula units initially dissolved in the solution. VII. ANSWERS TO QUESTIONS A. Factors Affecting Solubility 1. What did you observe upon opening a bottle of carbonated soft drink? A fizzing sound and the formation of bubbles were observed.

4.

What conclusion can you make regarding the solubility of a gas in liquid? Temperature is inversely proportional to the solubility of a gas in liquid.

B. Colligative Properties 1. How does the nature of the solute affect the colligative properties, i.e., boiling point, freezing point, and osmotic pressure of the solution? It doesnt. Colligative properties are dependent only on the number of solute particles present in a solution, or in other words, the concentration of the solute.

2. What if the significance of the Vant Hoff factor? Account for the difference in the values of the theoretical and the experimental Vant Hoff factor for NaCl. The Vant Hoff factor served as a correction for the change in the boiling point and the freezing point of the electrolytes. The difference in the theoretical and experimental Vant Hoff factor is due to considerable ion pairing.

2. What is the effect of temperature on the solubility of ammonia in water? The increase in temperature decreased the solubility of ammonia in water.

3. In part B-3, in which test tube did you observe a faster rate of swelling? Explain why. The raisin in distilled water showed a faster rate of swelling. This is due to osmosis, the movement of molecules through a semi-permeable membrane from a pure solvent or a diluted solution to a more concentrated solution. The raisin in distilled water showed a faster rate of osmosis and swelled more quickly because the water diluted the raisin fluid. In other words, water molecules moved faster from pure water to the raisin, which is more concentrated.

3. How does temperature affect the solubility of sodium chloride in water? The increase in temperature increased the solubility if sodium chloride in water.

4. Why do green mangoes lose water and shrink when pickled in brine solution? Green mangoes lose water in brine solution due to osmosis. The water in the green mangoes will move to a more concentrated solution, which is the brine solution.

VIII. CONCLUSION From the results obtained in the first part of the experiment, we conclude that solubility is affected by the nature of the solute and solvent, pressure and temperature. And, that the colligative properties of different solutions depend on the amount of the solute dissolved in the solvent. Specifically, it can be concluded that: 1. Polar solutes are soluble in polar solvents. Nonpolar solutes are soluble in nonpolar solvents. Solutes, regardless of the polarity, are partially soluble in partially polar solvents. 2. An increase in pressure increases the solubility of a gas in a liquid. 3. An increase in temperature increases the solubility of a solid in a liquid but decreases the solubility of a gas in a liquid. 4. Boiling point elevation occurs the boiling point of a solution is greater than the pure solvent in that solution, and it is related to the lowering of the vapor pressure of a solution. When a solute is introduced to a pure solvent, it makes it difficult for the solvent molecules to escape as gases, thus lowering the vapor pressure above the solution, and thus, it would take a longer time for the solution to boil.

5. Freezing point depression happens when the freezing point of a solution is lower than the freezing point of the pure solvent used in that solution. Freezing point lowers when a solute is added to a pure solvent because the solute molecules block the solvent molecules from freezing, and this would mean that the solvent molecules would need a colder and lower temperature in order to freeze. 6. Osmosis is the movement of molecules through a semi-permeable membrane from a pure solvent or a diluted solution to a more concentrated solution, and thus caused the raisin to swell faster in the water solution. 7. Colligative properties are dependent only on the number of solute particles present in a solution, or in other words, the concentration of the solute.

IX. REFERENCES Chang, R. CHEMISTRY Fifth Edition (1994). Burdge, J. and Overby, J. Chemistry: Atoms First (2012). I hereby certify that I have given substantial contribution to this report.

Jade Ania C. Agnes

Wencey Anne O. Mallapre