![OWLv2 with Student Solutions Manual eBook for Ebbing/Gammon's General Chemistry, 11th Edition, [Instant Access], 4 terms (24 months)](https://www.bartleby.com/isbn_cover_images/9781305864900/9781305864900_largeCoverImage.jpg)
(a)
Interpretation:
Three beakers of same solution ‘A’, ‘B’ and ‘C’ made of water and non-volatile solute are given –
Figure 1
The solution having higher vapor pressure has to be identified.
Concept Introduction:
Vapor pressure of a substance is known as the pressure exerted by molecules on the vapor phase when they are in equilibrium with their actual phase which can be liquid or solid.
A substance is said to be volatile if it vaporizes readily at room temperature itself. Such substances have high vapor pressure as most of its molecules tend to exist in vapor phase. A substance is said to be non-volatile if it doesn’t vaporize spontaneously and remains stable.
Vapor pressure of a volatile solvent can be lowered by addition of a non-volatile solute. Raoult’s law deals with the vapor pressure of pure solvents and solution which states –
Partial pressure of solvent is equivalent to the product of vapor pressure of the solvent in its pure state and mole fraction of solvent in the solution. It is expressed as,
Where,
When the solute is non-volatile, the vapor pressure of the whole solution is equal to
The lowering of vapor pressure of the solvent due to the addition of non-volatile solute is expressed as,
Where,
(b)
Interpretation:
Three beakers of same solution ‘A’, ‘B’ and ‘C’ made of water and non-volatile solute are given –
Figure 1
The solution with lowest boiling point has to be identified.
Concept Introduction:
Boiling point of a liquid substance is defined as the temperature at which the vapor pressure of the liquid becomes equal to the atmospheric pressure.
Boiling point of a substance can be determined by the formula,
Where,
(c)
Interpretation:
Three beakers of same solution ‘A’, ‘B’ and ‘C’ made of water and non-volatile solute are given –
Figure 1
A laboratory procedure to make all these three solutions to have same freezing point has to be described.
Concept Introduction:
Freezing point of the substance is temperature at which liquid substance remains in equilibrium with solid substance.
![Check Mark](/static/check-mark.png)
Trending nowThis is a popular solution!
![Blurred answer](/static/blurred-answer.jpg)
Chapter 12 Solutions
OWLv2 with Student Solutions Manual eBook for Ebbing/Gammon's General Chemistry, 11th Edition, [Instant Access], 4 terms (24 months)
- Equal numbers of moles of two soluble, substances, substance A and substance B, are placed into separate 1.0-L samples of water. a The water samples are cooled. Sample A freezes at 0.50C, and Sample B freezes at l.00C. Explain how the solutions can have different freezing points. b You pour 500 mL of the solution containing substance B into a different beaker. How would the freezing point of this 500-mL portion of solution B compare to the freezing point of the 1.0-L sample of solution A? c Calculate the molality of the solutions of A and B. Assume that i = 1 for substance A. d If you were to add an additional 1.0 kg of water to solution B, what would be the new freezing point of the solution? Try to write an answer to this question without using a mathematical formula. e What concentration (molality) of substances A and B would result in both solutions having a freezing point of 0.25C? f Compare the boiling points, vapor pressure, and osmotic pressure of the original solutions of A and B. Dont perform the calculations; just state which is the greater in each ease.arrow_forwardThe following diagrams show varying amounts of the same solute (the red spheres) in varying amounts of solution. a. In which of the diagrams is the solution concentration the largest? b. In which two of the diagrams are the solution concentrations the same?arrow_forwardYou have read that adding a solute to a solvent can both increase the boiling point and decrease the freezing point. A friend of yours explains it to you like this: The solute and solvent can be like salt in water. The salt gets in the way of freezing in that it blocks the water molecules from joining together. The salt acts like a strong bond holding the water molecules together so that it is harder to boil. What do you say to your friend?arrow_forward
- General, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage LearningChemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub CoChemistry: The Molecular ScienceChemistryISBN:9781285199047Author:John W. Moore, Conrad L. StanitskiPublisher:Cengage Learning
- Chemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage LearningChemistry: Principles and PracticeChemistryISBN:9780534420123Author:Daniel L. Reger, Scott R. Goode, David W. Ball, Edward MercerPublisher:Cengage Learning
![Text book image](https://www.bartleby.com/isbn_cover_images/9781285853918/9781285853918_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781285199047/9781285199047_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781305079373/9781305079373_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9780534420123/9780534420123_smallCoverImage.gif)