What effect does a solute have on the freezing and boiling point of a solvent?
215928
solutes such as ions, greatly increase boiling point and reduce the freezing point thank you\n\nexplaination... have things to do with attraction between molecules and bonding..
301054
Ksp is a value dependant on the solute and solvent, (and temperature and pressure), and it determines the molar solubility. It is NOT affected by the amount of solid in the area.  And the solubility formula doesn't have the concentration of solids in it, does it, so that shouldn't be a factor in the amount dissolved.  So, it stays the same.  Does that make sense?  If not modify the question and I'll explain more.
264027
The decrease in temperature decreases the solubility of the solution.  The solution becomes supersaturated and the sugar precipitates out of solution
110366
The ratio of the concentration (in mole fractions) of the solute in one solvent when compared to a second solvent gives you the partition coefficient.\n\nIn your case the calculations are simplified since you are using equal amounts of solvent.  With a partition coefficient of 9, you will have 9 times as much solute in the CH2Cl2 as you will the water.  Therefore the CH2Cl2 will have 40.5 grams of solute and the water phase will have 4.5 grams of solute.
63126
the rule of thumb is "like dissolves like" \nWater is polar so if it dissolves a substance, that substance is also polar.
495227
While it lowers the mp of water as stated earlier (a colligative property), more importantly, the dissolving process (measured by heat of solvation) is endothermic.  It takes energy to separate the ions in the salt (solute).  That energy comes from the solvent (water).\n\nTherefore, the solution cools.  (BTW, the salt goes into the cooling or refrigerant bath, not the edible product itself).\n\nIf you start with ice water(0 C), then you end up cooler than zero.  At those temps, the fatty emulsion of protein and water (aka cream) (as well as sugar and flavoring) solidifies.\n\nYum, yum and enjoy.
444067
Hmmm.. The one affecting the boiling point is the intermolecular force..\nAs you can see, most of the compound here is polar. \n\nTherefore all you have to do is if the compound is consisted only of 2 elements (Group 17), you'll have to calculate the electronegativity difference. The more difference between them, the boiling will increase as well.\n\nIf there is more than 2 atoms in a molecule, you'll have to see the dipole moment magnitude (a.k.a polarity). The higher the magnitude, the higher the boiling point will be.\n\n\npeace\nvixklen
281072
I agree with the first poster on C and E, but I'm not sure if A is also.  A solute dissolving in a solvent seems like a chemical process to me, but I don't remember for sure.
307638
The boiling point elevation constant of water is required\n\nThe formula is T = Kfm where m is molality and T is rise in temp.
289667
The freezing point of a solution is always lower than that of the pure solvent.Since coffee creamer or sugar are solute masses in a pure solvent like water the freezing point of the solution is less than 0 deg Celsius
619282
to determine whether an acid or a base is soluble in say the universal polar solvent water, u should be knowing whether the substance is strong or weak\nnow bases like NaOH, CsOH, RbOH, Mg(OH)2 are strong bases and in solution they give us the cations and anions(mostly the hydroxyl grp)\nbases like Be(OH)2, Fe(OH)2 or 3, Cu(OH)2 or any of their oxides are weak and hence in solution they do not undergo complete dissociation and most of these are insoluble\nso in case ur not in a lab, the only way is to identify their degree of weakness
395591
Water is polar and oil is nonpolar.  The general rule of thumb for solubility is that "like dissolves like," where "like" refers to polarity.  Polar solvents dissolve polar solutes, and nonpolar solvents dissolve nonpolar solutes.
77116
You can\n1.) Boil the solution and reduce the solution, increasing saturation\n2.) Add more solute\n3.) reduce the temperature of the solution so it has a lower point of saturation.
164860
Salt, NaCl, turns into Na+ and Cl- ions in water.\n\nThe ions changes the equilbrium of H2O melting and freezing.\nLiquid water is block by the ions, so it has a harder time freezing back onto the ice. Since the ions doenst slow down\nthe melting of ice, but slows down the freeze of water.\nThe ice now melts at below 0 degree.\n\nSo a normal ice water will be at zero degree.\nBut a salt put on the ice/water will melt more of the ice at a lower temp., about 7-10 degree colder, depenting on the ammount of salt and ice avalibale.
5809
It mainly depends on the pressure (if we are talking about pure water). The higher the pressure, the higher the boiling point - it can be much lower (ex. high in the mountains) or much higher than 100 degrees C (the boiling point under normal atmospheric pressure). If we don't talk about pure water, then adding other chemicals (for example, table salt - sodium chloride) can raise the boiling point as well.
8914
These effects are sometimes called colligative properties in text books. The effect is entropic in origin but the precise description gets kind of hairy without a background in thermodynamics. Basically, there is a driving force called the mixing entropy, for water molecules to stay in a heterogeneous phase like a salty solution rather than a homogeneous phase like pure ice or water vapor. In the case of boiling point elevation, this means more energy must be put into the system to drive water molecules into the vapor phase. In the case of freezing point depression, this means that water molecules will tend to the liquid rather than solid phase.
465015
Solvent is a very generic term.  Basically, all it means is "a liquid that can dissolve a substance.\n\nWhether a particular liquid can dissolve a particular substance is based on the properties of the solvent and the substance you want to dissolve.\n\nExample:  \nWater is very good solvent for salts (not just NaCl - a salt is defined as any molecule held together by an ionic bond).  The partial charge on the oxygen and hydrogen in the water molecules disrupt this ionic bond - there by 'dissolving' salts.\n\nBut water is a poor solvent for any type of oil.  Oil is hydrophobic, and water will actually force oil molecules closer (thus the separation of oil in water).\n\nAcetone is another well known solvent.  As you probably know, it dissolves fingernail polish.  Water doesn't take off fingernail polish because the chemistry between the two substances doesn't support it.\n\nI hope this helps.\n\nSilk Dragon