Colligative Properties of Solution

Summary
Colligative properties of solutions are properties that depend upon the concentration of solute molecules or ions, but not upon the identity of the solute. Colligative properties include freezing point depression, boiling point elevation, vapor pressure lowering, and osmotic pressure. Measurements of these properties for a dilute aqueous solution of a non-ionized solute such as urea or glucose can lead to accurate determinations of relative molecular masses. Alternatively, measurements for ionized solutes can lead to an estimation of the percentage of ionization taking place. Freezing-point depression describes the phenomenon in which the freezing point of a liquid (a solvent) is depressed when another compound is added, meaning that a solution has a lower freezing point than a pure solvent. This happens whenever a non-volatile solute is added to a pure solvent, such as water. The phenomenon may be observed in sea water, which due to its salt content remains liquid at temperatures below 0C (32F), the freezing point of pure water. Freezing Pointsolution = Freezing Pointsolvent - Tf where Tf = molality * Kf * i, (Kf = cryoscopic constant, which is 1.86C kg/mol for the freezing point of water; i = Vant Hoff factor)

Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water. The boiling point can be measured accurately using an ebullioscope. Boiling Pointtotal = Boiling Pointsolvent + Tb where Tb = molality * Kb * i, (Kb = ebullioscopic constant, which is 0.51603C kg/mol for the boiling point of water; i = Vant Hoff factor)

Vapor pressure or equilibrium vapor pressure is the pressure of a vapor in thermodynamic equilibrium with its condensed phases in a closed system. All liquids have a tendency to evaporate, and some solids can sublimate into a gaseous form. Vice versa, all gases have a tendency to condense back to their liquid form, or deposit back to solid form, as long as the temperature is below their critical temperature or decomposition temperature. In plain terms, a liquid will evaporate at all pressures below its vapor pressure while remaining stable at pressure above the vapor pressure. The equilibrium vapor pressure is an indication of a liquid's evaporation rate. It relates to the tendency of particles to escape from the liquid (or a solid). A substance with a high vapor pressure at normal temperatures is often referred to as volatile. The vapor pressure of any substance increases non-linearly with temperature according to the ClausiusClapeyron relation. The atmospheric pressure boiling point of a liquid (also known as the normal boiling point) is the temperature at which the vapor pressure equals the ambient atmospheric pressure. With any incremental increase in that temperature, the vapor pressure becomes sufficient to overcome atmospheric pressure and lift the liquid to form vapor bubbles inside the bulk of the substance. Bubble formation deeper in the liquid requires a higher pressure, and therefore higher temperature, because the fluid pressure increases above the atmospheric pressure as the depth increases. The vapor pressure that a single component in a mixture contributes to the total pressure in the system is called partial vapor pressure. Osmotic pressure is the pressure which needs to be applied to a solution to prevent the inward flow of water across a semi permeable membrane 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 towards 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 (made from dialysis tubing). 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 causes the height of the water in the compartment containing the sugar to rise, due to movement of the pure water from its compartment 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 vant Hoff first proposed a formula for calculating the osmotic pressure, but this was later improved upon by Harmon Northrop Morse Osmotic potential is the opposite of water potential, which is the degree to which a solvent tends to stay in a liquid. Two laws governing the osmotic pressure of a dilute solution were discovered by the German botanist W. F. P. Pfeffer and the Dutch chemist J. H. vant Hoff: 1. The osmotic pressure of a dilute solution at constant temperature is directly proportional to its concentration. 2. The osmotic pressure of a solution is directly proportional to its absolute temperature. These are analogous to Boyle's law and Charles's Law and Tlhakanelo Law for gases. Similarly, the combined ideal gas law, PV = nRT, has an analog for ideal solutions: V = nRTi where: = osmotic pressure; V is the volume; n is the number of moles of solute; R = .08206 L atm mol-1 K-1, the molar gas constant; T is absolute temperature;i = Van 't Hoff factor. This can be simplified to = "i"MRT (M = Molarity).

Factual Questions:
Q1. Where do colligative properties depend? A1. Colligative properties depend on the number of molecules in a given volume of solvent and not on the properties/identity (e.g. size or mass) of the molecules. Q2. What are the two colligative properties that are both proportional to the lowering of vapor pressure in a dilute solution? A2. Both the boiling point elevation and the freezing point depression

Open-ended Questions:
Q1. How does freezing point of a substance defined? A1. Freezing point of a substance is defined as the temperature at which the vapor pressure of its liquid is equal to the vapor pressure of the corresponding solid. Q2. Why does a solution that has many polar molecules will be less affected by a change in altitude than a solution that has a few or no polar molecules? A2. Because it will see a large increase in the amount of Van der Waal forces (dipoledipole forces) and London (dispersion forces) that are acting to prevent the solution from becoming a gas.

Reflection:
I learned in this topic that colligative properties are properties of solution that depend on the concentration of particles (like molecules, ions, and other) present in a solution and not on the nature of the particles. Colligative properties include freezing point depression, boiling point elevation, vapor pressure lowering, and osmotic pressure. I also learned that both the boiling point elevation and the freezing point depression are proportional to the lowering of vapor pressure in a dilute solution. In freezing point I learned that the use of freezing-point depression through "freeze avoidance" has also evolved in some animals that live in very cold environments. Freezing-point depression can also be used as a purity analysis tool when analysed by differential scanning calorimetry. In boiling point elevation I learned that among many urban legends related to the effect of ebullioscopic increase, one of them leads to adding salt when cooking pasta only after water has started boiling. The misconception is that since the water boils at a higher temperature, food will cook faster. However, at the approximate concentration of salt in water for cooking (10 g of salt per 1 kg of water, or 1 teaspoon per quart), the ebullioscopic increase is approximately 0.17C (0.31F), which will arguably make no practical difference for cooking. I also learned that osmotic pressure is the basis of filtering and osmotic pressure is necessary for many plant functions. For the calculation of molecular weight by using colligative properties, osmotic pressure is the most preferred property.

SQR Colligative Properties of Solution

Submitted By:
Yuki Pilar C. Moritta IV-Galileo

Submitted To:
Mr. Augustus Caesar Benitez