[COLIGATIVE PROPERTIES]

[III Group]

A. TITLE
B. DATE
C. PURPOSE

: Coligative Properties
: April, 2sc 2013
: To learn about the effect kind of solution toward

D. BASIC THEORY

the boiling point

Colligative properties are properties of solutions that depend on 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.
Colligative properties include: (1) relative lowering of vapor pressure; (2)
elevation of boiling point; (3) depression of freezing point and (4) osmotic
pressure. Measurements of these properties for a dilute aqueous solution of a nonionized 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.
Vapor pressure
The relationship between the vapor pressure and concentration is given by
Raoult's law, which states that:
The vapor pressure of an ideal solution is dependent on the vapor pressure of
each chemical component and the mole fraction of the component present in the
solution.
Colligative properties are mostly studied for dilute solutions.
When a nonvolatile solute is added to a liquid to form a solution, the vapor
pressure above that solution decreases. To understand why that might occur, let's
analyze the vaporization process of the pure solvent then do the same for a
solution. Liquid molecules at the surface of a liquid can escape to the gas phase
when they have a sufficient amount of energy to break free of the liquid's
intermolecular forces. That vaporization process is reversible. Gaseous molecules
coming into contact with the surface of a liquid can be trapped by intermolecular

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forces in the liquid. Eventually the rate of escape will equal the rate of capture to
establish a constant, equilibrium vapor pressure above the pure liquid.
If we add a nonvolatile solute to that liquid, the amount of surface area
available for the escaping solvent molecules is reduced because some of that area
is occupied by solute particles. Therefore, the solvent molecules will have a lower
probability to escape the solution than the pure solvent. That fact is reflected in
the lower vapor pressure for a solution relative to the pure solvent. That statement
is only true if the solvent is nonvolatile. If the solute has its own vapor pressure,
then the vapor pressure of the solution may be greater than the vapor pressure of
the solvent.
Note that we did not need to identify the nature of the solvent or the solute
(except for its lack of volatility) to derive that the vapor pressure should be lower
for a solution relative to the pure solvent. That is what makes vapor pressure
lowering a colligative property--it only depends on the number of dissolved solute
particles. Summarizes our discussion so far. On the surface of the pure solvent
(shown on the left) there are more solvent molecules at the surface than in the
right-hand solution flask. Therefore, it is more likely that solvent molecules
escape into the gas phase on the left than on the right. Therefore, the solution
should have a lower vapor pressure than the pure solvent.

Figure 1: The Vapor Pressure of a Solution is Lower than that of the Pure Solvent

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[III Group]

Boiling point and freezing point

Both the boiling point elevation and the freezing point depression are proportional
to the lowering of vapor pressure in a dilute solution
Boiling point elevation
One consequence of Raoult's law is that the boiling point of a solution
made of a liquid solvent with a nonvolatile solute is greater than the boiling point
of the pure solvent. The boiling point of a liquid or is defined as the temperature at
which the vapor pressure of that liquid equals the atmospheric pressure. For a
solution, the vapor pressure of the solvent is lower at any given temperature.
Therefore, a higher temperature is required to boil the solution than the pure
solvent. is a phase diagram for both a pure solvent and a solution of that solvent
and a nonvolatile solute that explains that point graphically.

Figure 2: Phase Diagram for a Solvent and its Solution with a

Nonvolatile Solute
Boiling Pointtotal = Boiling Pointsolvent + Tb
Boiling Pointtotal = Boiling Pointsolvent + Tb
Tb = b * Kb * i,
Tb = b * Kb * i,

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Where

[III Group]

: (Kb = ebullioscopic constant, which is 0.512C kg/mol for the

boiling point of water; b = molality; i = Van 't Hoff factor)

Boiling point is achieved in the establishment of equilibrium between

liquid and gas phase. At the boiling point, the number of gas molecules
condensing to liquid equals the number of liquid molecules evaporating to gas.
Adding any solute effectively dilutes the concentration of the liquid molecules,
slowing the liquid to gas portion of this equilibrium. To compensate for this and
re-attain the equilibrium, boiling point is achieved at higher temperature. Any
description of a colligative property which includes steric occlusion, or blocking
of the surface to reduce the vapor pressure has no basis in reality, despite the fact
that this explanation is frequently taught. This is also why vapor pressure and
boiling point are independent of a liquid's accessible surface area. Alternatively,
measurements for ionized solutes can lead to an estimation of the percentage of
ionization taking place.
Freezing point depression (cryoscopy)
As you may have noticed when we looked at the , the freezing point is
depressed due to the vapor pressure lowering phenomenon. The points out that
fact:

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Figure 3: Phase Diagram for a Solution and the Pure Solvent Indicating the
Freezing Point Depression

Freezing Pointsolution = Freezing Pointsolvent - Tf

Tf = b * Kf * i,

Where : (Kf = cryoscopic constant, which is -1.86C kg/mol for the freezing
point of water; b = molality; i = Van 't Hoff factor)
Note that the sign of the change in freezing point is negative because the
freezing point of the solution is less than that of the pure solvent. Just as we did
for boiling point elevation, we use molality to measure the concentration of the
solute because it is temperature independent. Do not forget about the van't Hoff
factor, i, in your freezing point calculations.
One way to rationalize the freezing point depression phenomenon without
talking about Raoult's law is to consider the freezing process. In order for a liquid
to freeze it must achieve a very ordered state that results in the formation of a
crystal. If there are impurities in the liquid, i.e. solutes, the liquid is inherently less
ordered. Therefore, a solution is more difficult to freeze than the pure solvent so a
lower temperature is required to freeze the liquid.
Freezing point, or the equilibrium between a liquid and solid phase is
generally lowered in the presence of a solute compared to the solid phase, hence,
fewer molecules participate in the equilibrium. Again, re-establishment of
equilibrium is achieved at a lower temperature at which the rate of freezing
becomes equal to the rate of liquefying.
The 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

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solid. Since the addition of a non-volatile solute always lowers the vapor pressure
of solvent, therefore, it will be in equilibrium with solid phase at a lower pressure
and hence at a lower temperature. The difference between the freezing points of
the pure solvent and the solution is called depression in freezing point or
cryoscopy.
Osmotic pressure
Osmosis refers to the flow of solvent molecules past a semipermeable
membrane that stops the flow of solute molecules only. When a solution and the
pure solvent used in making that solution are placed on either side of a
semipermeable membrane, it is found that more solvent molecules flow out of the
pure solvent side of the membrane than solvent flows into the pure solvent from
the solution side of the membrane. That flow of solvent from the pure solvent side
makes the volume of the solution rise. When the height difference between the
two sides becomes large enough, the net flow through the membrane ceases due to
the extra pressure exerted by the excess height of the solution chamber.
Converting that height of solvent into units of pressure (by using the ) gives a
measure of the osmotic pressure exerted on the solution by the pure solvent. P
stands for pressure, r is the density of the solution, and h is the height of the
solution.

shows a typical setup for measuring the osmotic pressure of a solution.

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Figure 4: Setup for Measuring the Osmotic Pressure of a Solution

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 for gases. Similarly, the
combined ideal gas law, PV = nRT, has an analog for ideal solutions:
V = n .R.
T. i
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:

= M. R.
T. i
Where

: (M = Molarity).

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[III Group]

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E. DESIGN OF EXPERIMENT :
a) Tools and Materials :
Tools :
o Beaker Glass
o Thermometer
o Clipper
o Spatula
o Ohaus Balance
o Watch Glass
o Electrical stove
o Spiritus Burner

[III Group]

8 pieces
1 piece
1 piece
1 piece
1 piece
1 piece
1 piece
1 piece

Materials :
o Sugar
o Salt
o Aquades

b) Experiment Step :
a. Increasing of Boiling Point from Elektrolit & nonElectrolit solution.
1. Prepared three beaker glass and fill each with 50 mL
aquades
2. Add two of the beaker glass 3,42 gram of sugar and 0,58
gram of table salt
3. Heated three of the beaker glass until boiling and noted
the temperature.

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b. The Increasing of Electrolit & Non-Electrolit Temperature.

1. Prepared beaker glass 100 mL 8 piece and give identity
1a,2a, 3a, 4a, 1b, 2b, 3b, 4b and fill the each with aquades
50 mL
2. Heated 8 of the beaker glass until boiling and noted the

temperature
3. Add sugar into the beaker glass 1a, 2a, 3a, 4a each 3,42
g ; 6,84 g ; 10,26 g ; 13,68 g. Shaked until sugar dissolved
then heated until boiling and noted the temperature.
4. Into the beaker glass 1b, 2b, 3b, 4b added each of table

salt 0,58 g ; 1,17 g ; 1,75 g ; 2,35 g. Shaked until table salt

dissolved then heated and noted the temperature.
5. Determine the molal in every solution, then prove the

data make ghrapic 1.a.

between
temperature
toward sugar
added
by
3.42
grams of
contents or table salt
contents
sugar

c). Procedur :
1.b. added by

1.

Increasing Boiling Point6.84

fromgrams
Electrolit
of & Non-Electrolit
Solution

50 ml of aquades
+ 3.42 grams of
sugar

1.c. added by
50 ml of10.26
aquades
grams of
+ 0.58 sugar
grams of
salt

50 ml of aquades

1.d. added by
13.86 grams of
sugar

8 beaker
glass
100
consist

sugar

ml,

of 50 ml of
aquades

2.

2.a. added by
0.58 grams of
Boiled
salt & Non-Electrolit Temperature
The Increasing of Electrolit
Boiled
Noted the
2.b. added by
temperature
1.17 grams of
salt

Stirred until
all matters
are
dissolved

2.c. added by
1.75 grams of
Boiled
salt
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10
Noted
the
temperatu
2.d. added by
re
2.35 grams of
salt

[COLIGATIVE PROPERTIES]

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F. EXPERIMENT RESULT :
N
O

1.

PROCEDUR

50 ml of aquades
50 ml of aquades
+ 3.42 grams of
+ 3.42 grams of
sugar
sugar
50 ml of aquades
50 ml of aquades
+ 0.58 grams of
+ 0.58 grams of
salt
salt

RESULT
BEFORE

AFTER

Sugar :
crystal rather
brown
T1 = 280 C

Sugar : rather
brown
solution
Tb = 1010 C

HYPOTESIS

CONCLUSI
ON

Salt has the

The NaCl or

highest

salt has higher

temperature

temperature
than sugar and

50 ml of aquades
50 ml of aquades

Salt :
colorless
T2 = 280 C
Boiled
Boiled
Noted the
Noted the
temperatur
temperatur
e
e

Salt : colorless
colorless
Tb = 1040 C

aquades
because NaCl
solution is
kind of

Aquades:
colorless
T3 = 280C

electrolit
Aquades:
colorless
solution
Tb = 1000C

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solution.

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N
O

RESULT

PROCEDUR

2.

BEFORE
The color of
aquades
before
addition
sugar is
colorless

1.a.
added by
3.42
grams of
sugar

1.b.
added by
6.84
grams of
sugar

Bo
ile
d

2.b.
added by
1.17
grams of
salt

2.c. added
by 1.75
grams of
salt

2.d. added
by 2.35
grams of
salt

HYPOTESIS

CONCLUSI
ON

The boiling

The higher

point of sugar

mass, the

13.68 grams

higher boiling

(the highest

point.

mass of sugar)
has the highest
temperature

c. rather
turbid
solution
(+++)
T3 = 102 0C

1.d.
added by
13.86
grams of
sugar

2.a.
added by
0.58
grams of
salt

1. Sugar :
a. rather
turbid
solution
(+)
T1 = 100.5 0C
b. rather
turbid
solution
(++)
T2 = 101 0C

1.c.
added by
10.26
grams of
sugar

8
beak
er
glas
s
100
ml,
cons
ist
of
50
ml
of
aqu
ades

AFTER

[III Group]

d. rather
turbid
solution
(++++)
T4 = 102 0C
Stirr
ed
until
all
matt
ers
are
diss
olve
d
Boil
ed
Note
d
the
tem
pera
ture

The color of
aquades
before
addition salt
is colorless

2. Salt :
a. colorless
solution
T1 = 100 0C

The boiling
point of salt
2.35 grams (the
highest mass of
salt) has the

b. colorless
solution
T2 =101 0C

highest
temperature

c. colorless
solution
T3 = 101 0C
d. colorless
T4 = 102 0C

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G. DATA ANALYSIS :
In the first experiment, experiment about Increasing of Boiling Point
Electrolyte and Non Electrolyte, we know that salt solution is electrolyte and
sugar solution is non electrolyte. The boiling point of salt solution is higher than
the boiling point of sugar solution , the boiling point of salt solution is 104 ,
whereas the boiling point of aquades solution is 100

and the boiling point of of

sugar solution is 101 , in this experiment show that electrolyte solution has
higher boiling point than non electrolyte boiling point because in electrolyte
solution is occured in a perfect decomposition. And also , it is also influenced of
Vant Hoff factor owned by electrolyte solution that total of particle in salt
solution as many as twice from sugar solution. So, for boiling point of salt
solution needs more heat energy to make it boiled than sugar solution and
aquades.
In the second experiment, Increasing of Electrolyte and Non Electrolyte
Temperature (in sugar solution), we make the differences in sugar mass. 3.42
grams the boiling point of it is 100.5C, 6.84 gams the boiling point of it is 101C,
10.26 grams the boiling point of it is 102C, and 13.68 grams the boiling point of
it is 102C. the mass give effect to the boiling point of solution. This is happen
because the higher the mass of substances, the molality will higher, so it make the
boiling point is higher too.
In the next experiment (in salt solution) increasing the boiling point of salt
solution. The variety of salt mass is 0.58 grams the boiling point of it is 100C,
1.17 grams the boiling point of it is 101C, 1.75 grams the boiling point of it
is101C, and 2.35 grams the boiling point of it is 102C. Because higher the mass
of substances, the molality will higher, so it make the boiling point is higher too.

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H. DISCUSSION :
In our experiment about Colligative Properties of Solution, In first
experiment the boiling point of salt solution is higher than the boiling point of
sugar solution , the boiling point of salt solution is 104
aquades is 100

, the boiling point of

and the boiling point of of sugar solution is 101 , it can

happened because the salt solution is electrolyte. It is influenced of Vant Hoff

factor owned by electrolyte solution that total of particle in salt solution as many
as twice from sugar solution. So, for boiling point of salt solution needs more heat
energy to make it boiled than sugar solution and aquades.
In the second experiment, we use sugar with mass 3.42 grams, 6.84 grams,
10.26 grams, and 13.68 grams. It will affect the boiling point of solution. This is
happen because the greater the mass of substances, the higher the molality, so it
make the boiling point is higher too. But the boiling point from experiment and
from theory is little different, it is because the thermometer that we use is
thermometer standard, that cant show value decimal.
In the next experiment (in salt solution) increasing the boiling point of salt
solution. The variety of salt mass is 0.58 grams, 1.17 grams, 1.75 grams, and 2.35
grams. The higher the molality higher the boiling point of salt solution. For salt
solution, amount of particle is twice from sugar solution, because Vant Hoff
Factor of salt is 2, so although mass of salt that we use less than mass of sugar, the
boiling point of salt is almost the same.

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I. CONCLUSSION :
Base on the experiment, we can conclude that :
Colligative Properties of Solution is properties of solutions that depend
upon the ratio of the number of solute particles to the number of
solvent molecules in a solution.
The molality of solution will influence in boiling point. The greater the
molality of solution, greater the boiling point. Electrolyte solution has
the higher boiling point than non electrolyte. Because it is influenced
by Vant Hoff Factor which isnt had by non electrolyte solution.

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J. ANSWER of QUESTION :
QUESTION
1. Why the boiling point of sugar is higher than water?
2. Why colligative properties electrolyte solution is higher than nonelectrolyte
solution?
ANSWER
1. The boiling point of sugar is higher than water because in the solution there
are a lot of particles that hold out the aqueous to make the temperature vapor
pressure equals the external atmospheric pressure (the meanimg of boiling
point) and of course it needs more energy to evaporate the solution that hold
out. Energy here is the heat.
2. In colligative properties electrolyte solution is higher than non electrolyte
solution because electrolyte solution has more particles than non electrolyte
solution and of course it needs more energy to release from particles that hold
out. Thats why the boiling point is higher.

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BIBLIOGRAPY :
Hein, Morris and Susan Arena. 2007. Foundation of Collage Chemistry. Twelfth
Edition. USA: John Wiley&Sons, Inc.
Tim Kimia Dasar.2013.Petunjuk Praktikum Kima Lanjut.Unesa:Unipress.
Chang, Raymond.General Chemistry: The Essential Concept/Raymond Chang3rded.America:Von Hoffman Press, Inc.
Brady, James E. 1990. General Chemistry:Principle and Structure 5 thed. United
State of America.
Svehla,G. 1979. Vogel:Longman Group Limited. London.

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ATTACHEMENT

Picture

Explanation
The result of the first
experiment, after adding
sugar, salt and aquades

The result of the second

experiment after adding sugar,
it showed that as much as the
sugar that we add, it can make
effect to the temperature and
the color.
The result of the second
experiment after adding salt,
it showed that as much as the
sugar that we add, it can make
effect to the temperature.

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[III Group]

Known :
mass C12H22O11
grams
mass C12H22O11
grams
mass C12H22O11
grams
mass C12H22O11
grams
mass NaCl 1
grams

1 = 3.42
2 = 6.84
3 = 10.26
4 = 13.68
= 0.58

mass NaCl 2
= 1.17
grams
mass NaCl 3 = 1.75 grams
mass NaCl 4 = 2.35 grams
i NaCl = 2
volume of Aqueous = 25
ml
Kb Aqueous = 0.520C/m
T0b = 1000C

calculation
1. Boiling point of C12H22O11 3.42 grams
m

mass
1000
.
Mr massH 2O

3.42 1000
.
0.2m
342 50
Tb K b m 0.520 C / m 0.2m 0,104
m

Tb Tb0 Tb
Tb 100 0 C 0.1040 C 100.1040 C

2. Boiling
of

point

C12H22O11

6.84 grams

mass
1000
m
.
Mr massH 2O
6.84 1000
.
0.4m
342 50
Tb K b m 0.520 C / m 0.4m 0.2080 C
m

Tb Tb0 Tb
Tb 1000 C 0.2080 C 100.2080 C

3. Boiling point of C12H22O11 10.26 grams

m

mass
1000
.
Mr massH 2 O

10.26 1000
.
0,6m
342
50
Tb K b m 0.52 0 C / m 0,6m 0.312 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0.312 0 C 100.312 0 C

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4. Boiling point of C12H22O11 13.68 grams

m

mass
1000
.
Mr massH 2 O

10.26 1000
.
1 .6 m
342
50
Tb K b m 0.52 0 C / m 1.6m 0.416 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0.415 0 C 100.416 0 C

5. Boiling point of NaCl 0.58 grams

m

mass
1000
.
Mr massH 2 O

0.58 1000
.
0.2m
58.5 50
Tb K b m.i 0.52 0 C / m 0.2m.2 0.208 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0.208 0 C 100.208 0 C

6. Boiling point of NaCl 1.17 grams

m

mass
1000
.
Mr massH 2 O

1.17 1000
.
0.4m
58.5 50
Tb K b m.i 0.52 0 C / m 0.4m.2 0.416 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0.416 0 C 100.416 0 C

7. Boiling point of NaCl 1.75 grams

m

mass
1000
.
Mr massH 2 O

1.75 1000
.
0.6m
58.5 50
Tb K b m.i 0.52 0 C / m 0,6m 2 0.624 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0,64 0 C 100,624 0 C

8. Boiling point of NaCl 2.35 grams

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[III Group]

mass
1000
.
Mr massH 2 O

2.35 1000
.
0 .8 m
58.5 25
Tb K b m.i 0.52 0 C / m 0,8m 2 0.832 0 C
m

Tb Tb0 Tb
Tb 100 0 C 0.832 0 C 100.832 0 C

Mass of sugar

Tb experiment

Tb calculate

(C)

(C)

100,5

100,104

101

100,208

10,26

102

100,312

13,68

102

100,416

3,42
6,48

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Mass of Salt (gr)

Tb experiment (C)

[III Group]

Tb calculate
(C)

0,58
1,17
1,75
2,35

100

100,208

101
101
102

100,416
100,624
100,832

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