To detemine the elevation in boiling pointof water by addition of different amount of solutes to it.

Hence calcuate the Vant's Hoff factor and conflattion of all the ducts .

Beam balance Fractional Weights Thermometre China dish Beaker Stirrer Tripod stand Wire gauge Bunsen burner Stand Clamps

Distilled Water Sodium Chlride Sodium Hydroxide Ammonium Carbonate

[H2O] [NaCl] [NaOH] [(NH4)2CO3]

COLLIGATIVE PROPERTIES
Colligative properties are properties of solutions that depend upon the ratio of the number of solute particles to the number of solvent molecules in a solution.They are independent of the nature of the solute particles, and are due essentially to the dilution of the solvent by the solute. Colligative properties include: Relative lowering of vapor pressure Elevation of boiling point Depression of freezing point Osmotic pressure.

For an ideal solution the relative lowering of vapour pressure is equal to the mole fraction of the solution. This holds true even for dilute non- ideal solution because when the concentration of solute is low , the solution behaves as ideal solution .
where: Psolvent = XsolventPosolvent

Relative Lowering of vapour Pressure depends upon Relative Number of Solute and Solvent Molecules.But Doesn't depend upon their Nature, hence it is a colligative property

Psolvent is the vapor pressure of the solvent above the solution, Xsolvent is the mole fraction of the solvent in the solution, and Posolvent is the vapor pressure of the pure solvent.

Boiling point elevation occurs when the boiling point of a solution becomes higher than the boiling point of a pure solvent. The temperature at which the solvent boils is increased by adding any non-volatile solute. A common example of boiling point elevation can be observed by adding salt to water. The boiling point of the water is increased. Boiling point elevation, like freezing point depression, is a colligative property of matter. This means it depends on the number of particles present in a solution and not on the type of particles or their mass. The amount of boiling point elevation can be calculated using the Clausius-Clapeyron equation and Raoult's law. For an ideal dilute solution: Boiling Point total = Boiling Pointsolvent + Tb where Tb = M x Kb x i Tb = Wb x Ma x Kb x i Mb x W a

Freezing point depression occurs when the freezing point of a liquid is lowered by adding another compound to it. The solution has a lower freezing point than that of the pure solvent. Freezing point depression is a colligative property of matter. Colligative properties depend on the number of particles present, not on the type of particles or their mass. Freezing point depression can be calculated using the Clausius-Clapeyron equation and Raoult's law. In a dilute ideal solution the freezing point is: Freezing Pointtotal = Freezing Pointsolvent - Tf where Tf = molality x Kf x i Kf = cryoscopic constant (1.86C kg/mol for the freezing point of water) i = Van't Hoff factor

Osmotic pressure is the pressure which needs to be applied to a solution to prevent the inward flow of water across a semipermeable membrane.[1] It is also defined as the minimum pressure needed to nullify osmosis. The phenomenon of osmotic pressure arises from the tendency of a pure solvent to move through a semi-permeable membrane and into a solution containing a solute to which the membrane is impermeable. This process is of vital importance in biology as the cell's membrane is selective toward many of the solutes found in living organisms. In order to visualize this effect, imagine a U-shaped clear tube with equal amounts of water on each side, separated by a membrane at its base that is impermeable to sugar molecules . Sugar has been added to the water on one side. The height of the water on each side will change proportional to the pressure of the solutions.

Osmotic pressure is expressed by the formula: = iMRT where is the osmotic pressure in atm i = van 't Hoff factor of the solute. M = molar concentration in mol/L R = universal gas constant = 0.08206 Latm/molK T = absolute temperature in K

Osmotic pressure causes the height of the water in the compartment containing the sugar to rise, due to movement of the pure water from the compartment without sugar into the compartment containing the sugar water. This process will stop once the pressures of the water and sugar water toward both sides of the membrane are equated. Jacobus Henricus van 't Hoff first proposed a formula for calculating the osmotic pressure, but this was later improved upon by Harmon Northrop Mors Osmotic potential is the opposite of water potential, which is the degree to which a solvent tends to stay in a liquid.

The van 't Hoff factor is a measure of the effect of a solute upon colligative properties such as osmotic pressure, relative lowering in vapor pressure, elevation of boiling point and freezing point depression. The van 't 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 van' t Hoff factor is essentially For most ionic compounds dissolved in water, the van 't Hoff factor is equal to the number of discrete ions in a formula unit of the substance. This is true for ideal solutions only, as occasionally ion pairing occurs in solution.

Van' t hoff factor is determined by following relations and equations-

Take 20 ml distilled water in a beaker Place the beaker on the burner using the wire gauge and tripod stand Heat the beaker slowly till the water starts boiling Note the maximum temperature attained by the thermometre. Through away the water . This is the boiling point. Weight the required amountof solute and add it to another clean , dry test tube followed by 20 ml of water Repeat the procedure four times and again find out its boiling point. Similarly ,find out the boiling point of all other solutions containing Nacl , Na(OH) , (NH4)2CO3

A clean and dry beaker must be used Only pure distilled water should be used. The saltshould also be pure. The error in the thermometre should be determined and apply corresponding corrections. Thermometre bulb should be dipped in solution for accurate reading Salt should be added only in amount ranging from 1 to 3 grms.Since in higherconcentrations the value of 'I' varies

Tis is to cetify that this project work is submitted by AVNEET BANSAL to the chemistry department, MANAV STHALI SCHOOL. This work was carried out under the guidance and supervision of Mrs. KAVITA SHARMA in academic year 2012 -2013