COLLIGATIVE PROPERTIES OF SOLUTIONS

Group No. 4
(GUYS FULL NAME PLEASE, Mercado, Kyla Claire N., Ortega, Mary Alyssa T., Pelagio,
Kathleen Millenne A., Portus, Hannah Mae S.A.)

INTRODUCTION

By definition, colligative property is a physical solution property (a property of mixtures)

that depends on the number of molecules present and not on the kind of molecules. For which it
is the amount of solute dissolved in the solvent that matters, not the kind of solute used. Colligative
properties are means used on determining the molecular weight of unknown compounds.
Different colligative properties include freezing point depression, boiling point elevation, vapor
pressure lowering, and osmotic pressure. The colligative properties of a solution is dependent on
the concentration of solute particles, which then depends on the amount of dissolved solute as
well as on its ability to dissociate to ions in a solution. In strong electrolyte solutes, the solute
dissociates completely. On the other hand, in weak electrolyte solute, the solute only dissociates
partially and when in nonelectrolyte solution, does not dissociate at all. For nonvolatile
nonelectrolyte solute, there will be no dissolution and vapor pressure in the system.

In this experiment, it focused on the 2 colligative properties of solution, boiling point and
freezing point. Boiling point is considered as the temperature at which a substance goes from
liquid to a gas and is the temperature at which the vapor pressure of the liquid becomes equal to
the atmospheric pressure. Therefore, if any solute is added, boiling will stop because the pressure
will be lower than the atmospheric pressure. In order to resume the boiling, an increase in
temperature is needed to offset the reduction in vapor pressure.

Tb=Kbm (eqn. 1.1)

Where Tf is the boiling elevation, Kb is the molal boiling point constant, and m is the
molality of the solution. Boiling point elevation is proportional to the molar concentration of the
solute particles (eqn. 1.1). Thus, a dilute solution of nonvolatile nonelectrolytes has a regular
boiling point elevation per molal increase in the concentration of the solution. Boiling point
elevation can be also expressed as:

Tb=Tb-Tbo (eqn. 1.2)

Adding Tb as the boiling point of the solution, and Tbo as the boiling point of the pure
solvent.

Another colligative property is the freezing point depression which is determined as the
temperature at which its vapor pressure is equal to that of the solid into which it freezes.
Nonvolatile solute in a liquid solvent lowers the freezing point of the solvent. The use of ordinary
salt (NaCl) on ice helps melt the ice by lowering the melting point of the ice. In freezing point
depression, the solution typically has lower melting point than that of a pure solvent. The
difference between the new freezing point and the freezing point of the pure solvent is also
proportional to the molality. Freezing point depression is expressed as:

Tf = Kfm = Tfo-Tf (eqn. 1.3)

Where Tf is the freezing point depression, Kf is the molal freezing point constant, m is the
molality, Tfo is the freezing point of the pure solvent, and Tf is the freezing point of the solution.
 Equations 1.1 to 1.3 show that the freezing point depression and the boiling point elevation
depend on both the solvent and the solute in the solution.

OBJECTIVES

At the end of the laboratory period, the students should be able to:

1. Demonstrate the colligative properties of the solution.

2. Compare the colligative properties of nonelectrolyte to electrolyte.

MATERIALS AND METHODOLOGY

Reagents

60 ml of 1.0 m sugar solution 20 grams NaCl crystal

60 ml of 1.0 m NaCl solution Ice

Apparatus

Test tubes Cork stopper Round bottom flask

Beaker Wire gauze Stirring rod
Iron clamp Test tube rack Iron ring
Thermometers Bunsen burner
I. Boiling point Elevation

The apparatus for the boiling point were set up following the diagram. Fifty
milliliters (50 mL) of distilled water was poured into a round bottom flask. Afterwards, a
thermometer bulb was inserted and immersed in the liquid. Next, the water was heated
gently until consecutive bubbles appeared. The temperature when the solution boiled was
recorded. The same procedure was done with 1.0 molal sugar solution, and 1.0 molal
NaCl solution.
II. Freezing Point Lowering

Ten milliliters (10 mL) of distilled water, 1.0 molar sugar solution, and 1.0 molal NaCl
solution were poured into separate micro test tubes. The stopper of the test tubes were inserted
with thermometers that could read temperatures below 0°C. The test tubes were then placed
inside a beaker with ice and salt. When the solutions froze, their temperatures were recorded.

RESULTS AND DISCUSSION

All results for both the boiling point elevation and freezing point depression were largely
based on observation. The following tables were the data gathered during the experiment:

Table 1. Boiling point Elevation

Liquid Concentration Freezing Point ∆Tf

Water Pure 100°C 0°C

Sugar solution 1.0 molal 100.5°C 0.5°C

NaCl solution 1.0 molal 101.3°C 1.3°C

 The data shown above (See Table 1.) was the data gathered for the first part of the
experiment which was the boiling point elevation. There were three liquids tested which were
water, sugar solution, and NaCl solution with concentration of pure, 1.0 molal, and 1.0 molal
respectively. The boiling point of each liquid were 100°C, 100.5°C, and 101.3°C.

Calculating for boiling point elevation can be expressed mathematically wherein the
experimental ΔTb was through the formula of ΔTb = Tb – Tbo, and the formula for the theoretical
ΔTb is ΔTb = Kbm. Also, in computing the theoretical value of ΔTb, the molal boiling point constant
used was 0.52°C/molal.

The calculations showed that in the sugar solution, the experimental value (0.5°C) was
less than the theoretical value (0.52°C) while in the NaCl solution, the experimental (1.3°C) was
greater than the theoretical value (0.52°C). This meant that the sugar solution boiled faster than
the NaCl solution. The number of particles of solute in a solution also affects the boiling point of
the solvent as the solute raises the boiling point by an amount that depends on the number of
particles formed in the solution.

Table 2. Percent Error for Freezing Points

Liquid Boiling Point (Exp.) Boiling Point (Theo.) Percent Error
Sugar solution 100.5°C 0.52°C 3.85%

NaCl solution 101.3°C 0.52°C 150%

According to Table 2, the experimental value of the sugar solution yielded a small percent
error. This meant that the value obtained were close to the theoretical value. On the other hand,
the experimental value obtained from the NaCl solution yielded a percent error of more than
100%. This error was due to human error and instrumental error.
Table 3. Freezing Point of Different Solutions
Liquid Concentration Freezing Point ∆Tf
Water Pure 0°C 0°C

Sugar solution 1.0 molal -3.4°C -3.4°C

NaCl solution 1.0 molal -4°C -4°C

According to the table, a pure concentration of water had the highest freezing point (0°C),
the sugar solution (-3.4°C) came in second, and the salt solution (-4°C) came in last. It could be
seen from the results that the addition of solute to a solvent lowered the freezing point of the
solution. The freezing point became lower for concentrated solutions because molecules of the
solute interfere with the formation of the solid, thus a need for lower temperature.

In terms of vapor pressure, the addition of solute ‘diluted’ the solvent molecules. This
dilution lead to the vapor pressure of the solution to decrease. Solvent molecules occupied less
space due to solute molecules sharing the same micro test tube. Because of that, less solvent
molecules were able to transform from liquid to gas state. Also, for a solution to freeze, the solid
form and liquid form of the solution must have the same vapor pressure. Since the vapor pressure
of the liquid form of the concentrated solution decreased, the solid was formed at a lower
temperature.
Table 4. Percent Error for Freezing Points
Liquid Freezing Point (Exp) Freezing Point (theoretical) Percent Error
Sugar solution -3.4°C 1.86°C 283%

NaCl solution -4°C 1.86°C 315%

Both Sugar and NaCl solutions had a percent error of more than 100%. This meant that
the experimental values obtained from the experiment were very far from the theoretical value.
Experimental values were more than half of the theoretical values. This huge error could be due
to the group not being able to perform the experiment well.

CONCLUSION:

This experiment aimed to demonstrate colligative properties of solutions, particularly

freezing point depression and boiling point elevation. Colligative property is a property of a solvent
that depends on the total concentration of solute particles present. A solution freezes at a lower
temperature and boils at a higher temperature than does the pure solvent. The higher the solute
concentration, the greater the freezing point depression and boiling point elevation of the solution.
The dissolved solutes can be non-electrolytes or electrolytes. Non-electrolytes, sugar solution,
are molecules that remain intact when they dissolve in water. Electrolytes, NaCl, are solutes that
dissociate into ions when dissolved in solution to give an electrically conducting solution. Based
on the gathered data above, Electrolytes or NaCl provides boiling point elevation at higher
temperatures and freezing point depression at lower temperatures. On the other hand, Non-
electrolytes or sugar solution has lower boiling point elevation and freezing point depression.

APPENDIX

Figure 1. Boiling Point Elevation Figure 2. Freezing Point Lowering

Computations for the freezing point:

For Sugar solution,

Experimental value: Theoretical value: Percent Error:
|𝐸𝑉−𝑇𝑉|
∆𝑇𝑓 = 𝑇𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛 − 𝑇𝑤𝑎𝑡𝑒𝑟 ∆𝑇𝑓 = 𝐾𝑓𝑚 % 𝑒𝑟𝑟𝑜𝑟 = 𝑇𝑉
× 100

|−3.4−1.86|
∆𝑇𝑓 = −3.4℃ − 0℃ ∆𝑇𝑓 = (1.86℃/𝑚𝑜𝑙𝑎𝑙)(1 𝑚𝑜𝑙𝑎𝑙) % 𝑒𝑟𝑟𝑜𝑟 = × 100
1.86

∆𝑇𝑓 = −3.4℃ ∆𝑇𝑓 = 1.86℃ % 𝑒𝑟𝑟𝑜𝑟 = 283%

For Nacl solution,

Experimental value: Theoretical value: Percent Error:
|𝐸𝑉−𝑇𝑉|
∆𝑇𝑓 = 𝑇𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛 − 𝑇𝑤𝑎𝑡𝑒𝑟 ∆𝑇𝑓 = 𝐾𝑓𝑚 % 𝑒𝑟𝑟𝑜𝑟 = 𝑇𝑉
× 100

|−3.4−1.86|
∆𝑇𝑓 = −3.4℃ − 0℃ ∆𝑇𝑓 = (1.86℃/𝑚𝑜𝑙𝑎𝑙)(1 𝑚𝑜𝑙𝑎𝑙) % 𝑒𝑟𝑟𝑜𝑟 = 1.86
× 100

∆𝑇𝑓 = −3.4℃ ∆𝑇𝑓 = 1.86℃ % 𝑒𝑟𝑟𝑜𝑟 = 283%

Computations for the boiling point:

For Sugar solution,

Experimental: Theoretical: Percent Error:
|𝐸𝑉−𝑇𝑉|
∆𝑇𝑓 = 𝑇𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛 − 𝑇𝑤𝑎𝑡𝑒𝑟 ∆𝑇𝑓 = 𝐾𝑓𝑚 % 𝑒𝑟𝑟𝑜𝑟 = 𝑇𝑉
× 100

|0.5−0.52|
∆𝑇𝑓 = 100.5℃ − 100℃ ∆𝑇𝑓 = (0.52℃/𝑚𝑜𝑙𝑎𝑙)(1 𝑚𝑜𝑙𝑎𝑙) % 𝑒𝑟𝑟𝑜𝑟 = 0.52
× 100

∆𝑇𝑓 = 0.5℃ ∆𝑇𝑓 = 0.52℃ % 𝑒𝑟𝑟𝑜𝑟 = 3.85%

For NaCl solution,

Experimental: Theoretical: Percent Error:
|𝐸𝑉−𝑇𝑉|
∆𝑇𝑓 = 𝑇𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛 − 𝑇𝑤𝑎𝑡𝑒𝑟 ∆𝑇𝑓 = 𝐾𝑓𝑚 % 𝑒𝑟𝑟𝑜𝑟 = 𝑇𝑉
× 100

|1.3−0.52|
∆𝑇𝑓 = 101.3℃ − 100℃ ∆𝑇𝑓 = (0.52℃/𝑚𝑜𝑙𝑎𝑙)(1 𝑚𝑜𝑙𝑎𝑙) % 𝑒𝑟𝑟𝑜𝑟 = 0.52
× 100

∆𝑇𝑓 = 1.3℃ ∆𝑇𝑓 = 0.52℃ % 𝑒𝑟𝑟𝑜𝑟 = 150%