EXPERIMENT NO. 6 SOLUTIONS Arienza, Mariane Allen J. MAB3, Group 6, Ms.

Fatima Joy Cruz Velez, Vida Valerie V. March 19, 2012 _________________________________________________________________________________________ I. ABSTRACT Experiment 6 entitled Solutions, is divided into two parts. Part A, Factors Affecting Solubility, tests the effects of the nature of solute and solvent, pressure and temperature on the solubility of different solutes in a solution. Part B, Colligative Properties of Solutions, calculations of boiling point elevation and freezing point depression are made. Osmosis as a colligative property is also examined. The experiment is done by mixing various solutes and solvents under different conditions to form solutions and then observing the factors affecting solubility and the change in the colligative properties of the solution. Knowledge about the formulas for the computation of boiling point elevation freezing point depression and vant hoff factor of the different solutions are applied in the experiment. Solutions are everywhere and they are dealt with in our everyday lives. Thus, it is important to identify the principles it follow and to know its colligative properties to be able to determine which factors are accounted for the reactions happening in the solutions. II. KEYWORDS: solution, solubility, polarity, pressure, temperature, colligative properites _________________________________________________________________________________________ III. INTRODUCTION first test tube, 10 drops of ethyl alcohol (C2H5OH) to A solution is a homogenous mixture of two the second test tube and 10 drops of hexane to the or more pure substances; the more chemically third test tube. Each mixture was shook vigorously active component usually in lesser amount being and observed. the solute, and the component generally of greater The above procedure was repeated using a quantity being the solvent. Depending upon the pinch of sucrose (C12H22O11), a drop of cooking oil amount of solute present relative to the amount of and a crystal of iodine (I2) as solutes in place of solvent at a certain temperature, the solution may copper sulfate. be called saturated, unsaturated or supersaturated. 2. Pressure The amount of solute that dissolves in a fixed A bottle of carbonated softdrink was quantity of solvent at a given temperature, referred opened and observed. to as solubility, is affected by certain factors which 3. Temperature were identified in the experiment performed. The Five mL of the carbonated softdrink was nature of solute and solvent, pressure, and transferred into a 5-ml test tube. The effervescence temperature are the three major factors that was allowed to subside then the test tube was influence solubility. Moreover, upon addition of heated over the Bunsen flame. The mixture was solute to a pure solvent, the physical properties of observed. the pure solvent undergo change. These physical Five mL of water was measured and properties which are dependent on the amount of transferred into a 10-mL test tube. Sodium chloride solute are called colligative properties. Boiling point (NaCl) crystals were added with stirring until no elevation, freezing point depression and osmosis NaCl dissolved. The kind of solution obtained was are colligative properties of solutions. The identified. The solution was then heated until all the objectives of the experiment are (1) to enumerate crystals dissolved. The kind of solution obtained the factors affecting solubility, (2) to explain how after was also identified. each factor affects solubility, (3) to calculate the Two mL of water was placed into each of boiling point elevation and freezing point depression two test tubes labeled A and B. One drop of 0.1 M of the solution, and (4) to compare the colligative ammonium hydroxide (NH4OH). and 2 drops of properties of solutions containing electrolyte and phenolphthalein were added to both test tubes. The non-electrolyte solutes. change in color of the solution was recorded. Then, Test tube A was heated gently for 5 minutes and its IV. METHODOLOGY color was compared to the solution in test tube B. Part A. Factors Affecting Solubilty Conclusion regarding the nature of the solute in the 1. Nature of Solute and Solvent said solution was made. A pinch of copper sulfate (CuSO4) crystals Part B. Colligative Properties were placed into each of three different clean and 1. Boiling Point Elevation dry test tubes. 10 drops of water were added to the _________________________________________________________________________________________

Five drops of distilled water were placed in a 6 x 50 culture tube. One end of a capillary tube was closed and the open end was inserted first in the culture tube. The tube was attached to a thermometer by means of a string so that the liquid was aligned with the mercury bulb. The thermometer and the tube were immersed in an oil bath (10 mL beaker containing 5 mL mineral oil). The bath was heated with an alcohol lamp until a rapid and continuous stream of bubbles (air and vapor) came out from the capillary. The flame was then removed and the bath was allowed to cool slowly. The temperature at which the bubbling stopped and the liquid just started to enter the capillary was noted and recorded. The bath was reheated slowly and the temperature at which the first bubbles came out of the capillary was noted. The average of the two temperature readings was determined and was recorded as the boiling point of the distilled water. The same procedure was used to determine the boiling point of 1 molal sucrose and 1 molal NaCl. 2. Freezing Point Depression Three mL of a 3 molal urea solution was placed in a 20-ml test tube. The tube was covered with a cork stopper fitted with a thermometer. The thermometer was adjusted so that the bulb was immersed in the solution. The test tube was placed in an ice bath (approximately 50 grams of crushed ice mixed with 4 heaping spatulafuls of rock salt) and the thermometer was read every 30 seconds. When it is difficult to read the thermometer due to the frost in the test tube, a piece of cotton moistened with glycerin was used to wipe off the frost. When the reading became constant, the thermometer was read and the temperature was recorded. The data was then recorded in the table provided in the lab data sheet. 3.Osmosis Two raisins of equal sizes were selected. One raisin was placed in a test tube with 5 mL of water and the other was placed in a test tube containing 5 mL of 3% sugar solution. The rate of swelling of raisins were then observed. V. RESULTS The results obtained in Part A (Factors Affecting Solubility) of the experiment were recorded and are shown in the Table 1.1 and 1.2 while the results for Part B (Colligative Properties of Solutions) are shown in Table 2.1 and 2.2.

Table 1. Nature of Solute and Solvent

Solvent I2 Oil Solute C12H22O11 CuSO4 Solvent Polarity

H2O Insoluble Immiscible Soluble Soluble Polar

C2H5OH Soluble Partially immiscible Partially soluble Partially insoluble Partially polar

Hexane Soluble Miscible Insoluble Insoluble Nonpolar

Table 2. Colligative Properties of Solutions

Solution Average Reading Final Reading Initial Reading

Dist. H2O 151.25 145 157.5 XXX XXX XXX

1m NaCl 130.5 141 120 -20.75 XXX 40

1m sucrose 187.5 213 162 36.25 XXX 70

3m urea XXX XXX XXX 5.5 -5.5C 0.99

Boiling point

Exptal Tb or Tf Freezing point Exptal Vant Hoff Factor

VI. DISCUSSION The extent to which one substance dissolves in another, which is referred to as solubility depends on the nature of both the solute and the solvent. Nature refers to the type of substance whether it is polar or nonpolar. The nature of substance determines the type of interparticular forces of attraction. The general rule of solubility in solutions is simply stated as like dissolves like. This implies that polar liquids tend to dissolve readily in polar solvents. Also, nonpolar liquids tend to be insoluble in polar liquids. Substances with closer interparticular forces of attraction are more likely to dissolve into a solution. Polar molecule is a molecule that possesses a nonzero dipole moment. Nonpolar molecule, on the other hand, has a zero dipole moment. In Part A of the experiment, the different solutes and solvents were mixed and the factors affecting solubility were determined. The nature of solute and solvent was first considered. The solutes used were copper sulfate (CuSO4) crystals, sucrose (C12H22O11), cooking oil, and iodine (I2). Water, ethyl alcohol (C2H5OH), and hexane acted as solvents to form solutions with the said solutes. Water is a polar solvent; ethanol is partially polar and partially nonpolar; and Hexane is a nonpolar solvent. Since both CuSO4 and C12H22O11 are polar molecules, they were observed to be soluble in

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water and soluble in C2H5OH. On the other hand, since Hexane has a dialetic constant (a measure of polarity) of 2.02, suggesting that it is a nonpolar solvent, CuSO4 and C12H22O11 are said to be insoluble in hexane. For the next two solutions, cooking oil and I2 were used as solutes. Oil generally refers to long hydrocarbon chain molecules of assorted types which are nonpolar substances. I2 is also a nonpolar covalent molecule. Both solutes were observed to be soluble in hexane, partially soluble in C2H5OH, and insoluble in water. The effect of pressure in the solubility of solutes in solutions was also determined in Part A of the experiment. The solubilities of solids and liquids are not significantly affected by pressure. Because of this, only the solubility of gases was tested. To test the effect of pressure on solubility, a carbonated softdrink was opened. The cola is bottled under a carbon dioxide (CO2) pressure greater than 1 atm. The pressure inside the bottle is higher than the pressure outside the bottle. Upon opening the bottle of carbonated softdrink to the air, a fizzing sound was heard and emulsions formed at the top of the liquid. This indicates that CO2 was escaping. In this case, the partial pressure of CO 2 above the solution decreases. The solubility of CO2 consequently decreases, and CO2 bubbles out of the solution. From this observation, it is concluded that the solubility of the gas increases in direct proportion to its partial pressure above the solution. Temperature is the third factor that can affect solubilities. For the case of solid solutes, NaCl was used in the experiment. When the temperature was increased during the experiment, more NaCl became soluble in H2O. To test the effect of temperature on gases, ammonium hydroxide (NH4OH) was heated in the experiment. For most gases including ammonia their solubility in water decreases when temperature increases. Base from these, conclusions were made. The solubility of most solid solutes in water increases as the temperature of the solution increases. On the other hand, the solubility of gases in water decreases with increasing temperature. Part B of the experiment is concerned with the colligative properties of the solutions. Colligative properties of solutions are physical properties that depend on the quantity and not on the characteristics of the particles. The colligative properties are boiling-point elevation, freezing point depression and osmosis. Boiling-point elevation describes the phenomenon that the boiling point of a liquid (a solvent) will be higher when a nonvolatile solute is added. This means that the boiling point of the solution is higher than that of the pure solvent.

Freezing-point depression happens when the freezing point of the solution is lower than that of the pure solvent. Osmosis describes the movement of a solvent through a semi permeable membrane from an area of less solute concentration to an area of higher solute concentration. To determine boiling point elevation and freezing point depression, distilled water (dH2O), sodium chloride (NaCl), sucrose, and urea were used. Initial and final readings of boiling point were made for the first three liquids. The average readings of their values were used to determine the increase in boiling point relative to that pure solvent (Tb). The formula Tb - Tob = Tb was used. Wherein Tb is the average reading of the boiling point of solvent and Tob is the boiling point of the pure solvent which in this case is 100C. In the experiment, it was observed that the boiling point was elevated due to the addition of solutes, NaCl and sucrose, which actually lowered the vapor pressure of the solution. Lowering the vapor pressure means elevating the boiling point of the solution. For freezing point depression (T f), the freezing point of urea was determined. The formula Tof - Tf = Tf was used. Wherein Tf is the determined freezing point of the liquid and T of is the normal freezing point of the solvent which is 0C. In the experiment, urea was used as the solute and water as the solvent. Adding urea to the solvent (3 molal urea solution) decreased the vapor pressure which then resulted in the depression of the freezing point. Osmosis is the process in which the net movement of solvent is always toward the solution with the higher solute concentration. In the experiment, it was observed that the raisin in the test tube with 5 mL water showed a faster rate of swelling than the raisin in the test tube with 5 mL of 3% sugar solution. This is because water has higher solvent concentration than sugar solution. Having a higher concentration implies a faster rate of penetration to a semipermeable material. The experimental Vant Hoff Factor (i) of the different liquids was determined in Part B. The formulas i = Tb / Kbm and i = Tf / Kfm were used. Kb is the molal boiling point elevation constant (Kb = 0.52 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, such as osmotic pressure, boiling point elevation and freezing point depression as it accounts for the dissociation of the electrolyte solutes into ions increasing the solute particle concentration.

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VII. GUIDE QUESTIONS AND ANSWERS Part A. Factors Affecting Solubility 1. Effect of Pressure on Solubility a. What did you observe upon opening a bottle of carbonated softdrink? Upon opening the bottle of softdrink, a fizzing sound was produced and bubbles formed on top of the liquid and lasted for a short time. b. Account for your observations. Bubbles were formed when carbon dioxide was depressured, causing emulsion at the top. The fizzing sound was produced by the air escaping the bottle because the pressure inside the bottle is higher than the outside pressure. 2. Effect of Temperature on Solubility a. What is the effect of temperature on the solubility of ammonia (NH3) in water? The higher the temperature, the less NH3 dissolved in water. b. How does the temperature affect the solubility of NaCl in water? As the temperature increases, the solubility of NaCl in water increases. c. What conclusion can you make regarding the solubility of a gas in liquid? The solubility of a gas in a liquid decreases as the temperature increases. An increase in temperature increases the kinetic energy of the gas molecules, thus decreasing its solubility. Part B. Colligative Properties of Solutions 1. How does the nature of the solute affect the colligative properties, i.e., boiling point, freezing point, and osmotic pressure of the solution? The nature of solute does not affect the colligative properties. Colligative properties are dependent on the amount of solute. 2. What is 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, which is the moles of solute in a solution per mole of solid solute added, accounts for the dissociation of the electrolyte solutes into ions increasing the solute particle concentration. The value of the experimental Vant Hoff factor is different from that of the theoretical because the theoretical value assumes that the ions act independently in a solution, which is achieved only in extremely dilute solutions where the interaction between cations and anions is minimal. Cations and anions interact in more concentrated solutions resulting to an experimental Vant Hoff factor with a value less than that of the theoretical. 3. Why do green mangoes lose water and shrink when pickled in brine solution? Due to osmosis (the movement of water from a solution of lower solute concentration to one of higher solute concentration), water in green

mangoes move to the brine solution which has a higher concentration. Thus, the green mangoes shrink and lose water. 4. Calculate the freezing point of a 50% aqueous solution of ethylene glycol [C2H4(OH)2] using the Kf of water which is 1.86C/modal. 100g of solution(50%) = 50 g MW of C2H4(OH)2 =60 g 50 g (1 mol / 60 g) = 0.0806 mol 50 g = 0.05 kg m = mol of solute / kg of solvent m = 0.0806 mol / 0.05 kg m = 16.12 molal Tf = Kfm Tf = (1.86C/m)(16.12m) Tf = 30C Tf = 0C 30C Tf = -30C 5. The boiling point of pure acetone (Kb = 1.7C/m) is 56.50C. What is the boiling point of a 0.100 m solution of a non-volatile non-electrolyte solute in acetone? Tb = Kbm Tb = (1.7C)(0.100m) Tb = 0.17C Tb = 56.50C + 0.17C Tb = 56.17C VIII. CONLUSIONS AND RECOMMENDATIONS It is concluded that like dissolves like applies for all solutions. Solubility of most solid solutes in water is directly proportional to the temperature of the solution while the solubility of gases in water is inversely proportional to the temperature of the solution. The solubility of a gas also increases in direct proportion to its partial pressure above the solution. The obtained experimental Vant Hoff factor obtained in Part B of the experiment differs greatly from the theoretical values. This implies that human errors occurred in performing the experiment. It is recommended to ensure first the accuracy of the equipments and the concentration of the liquids (free from contamination) that are used before the experiment is carried out.

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IX. REFERENCES Moore, J. W. (2010). Principles of Chemistry: The Molecular Science. Laboratory Manual in General Chemistry, 2006 ed. Learning Module in General Chemistry I

I hereby certify that I have given substantial contribution to this report.

Mariane Allen J. Arienza

Vida Valerie V. Velez

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