INTRODUCTION

Colligative properties are those that do not depend on the nature of the solute,
but on the amount of the same. The colligative properties of the solutions have importance
in common life, in areas such as science and technology, allowing; separating,
formulating and creating mixtures that are used in the industry and most of all in the food
industry. Thanks to these properties there are products that we need for daily life. The
purpose of this work is to train researchers of this level and the consolidation of academic
communities capable of generating new knowledge relevant to colligative properties, as
well as the use of these in everyday life and in industries, mainly in food. The objective
is to understand the behavior of the application of these properties, their uses and the
importance of them in common life as well as in science and technology.

This research will start with the area in which it’s work, then the approach that
introduces the area of interest, demonstrating the importance of these properties and
their uses in various areas (mainly food) to the researchers, the hypothesis, and then the
content of everything, important data, its definition, the four properties deeply, their uses
and its application in activities and in food industry, ending with a conclusion,
recommendation and bibliography. According to studies towards the food industry, food
with a significant proportion of liquid fraction has thermodynamic properties typical of
ideal solutions, depending on the type of soluble compounds and their proportion. And in
general the solutes are non-volatile or little volatile and in this sense the dissolution model
with non-volatile solutes would serve to describe the system. So the food industries use
more the cryoscopic descent, ebulloscopic increase and osmotic pressure.

It has been observed that the analysis of the colligative properties of food is,
therefore, interesting to understand the phenomena in which liquid water is equilibrated
with ice, steam or pure liquid water. In each of these three situations, a balance of phases
is established between the solution and the pure solvent in one of its three states: solid,
liquid or gaseous. And finally, the food industry uses a lot all the colligative properties
and not only the main three on. importance of these applications in common life has been
demonstrated, the development of these in areas such as science and technology and how
they help us to solve most of the problems that occur in the environment without causing
problems for the organism and help keep products and food fresh.

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 INVESTIGATION AREA

Topic Area

1. Colligative Properties in Nature Science and Technology

and its applications in Industry
2. Colligative Properties uses in Science and Technology
common life and its Application
in the Food Industry.

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 PROBLEM STATEMENT

This research will demonstrate the definition of the colligative properties, and their
basic general information, the four properties deeply with their details, and the application
of each one, plus the properties mainly used in the food industry and their uses in the
product elaboration too. Will also show how it’s used the colligative properties to solve
some common life problems used for different activities.
AREA OF INTEREST: It will focus on general information such as the definition,
the four properties and their application in the food industry; drop in vapor pressure,
cryoscopic drop, application of cold in food freezing, boiling point, osmotic pressure,
colligative properties and its conduction, problems that may arise in the way that
colligative properties can solve, colligative properties and plant, and finally the
applications of them in common life.
PROBLEM DELIMITATION
QUESTIONS OF THE INVESTIGATION
 What is the importance of colligative properties in common life as well as in
science and technology?
 What are the different applications of colligative properties as well as use in
common life and industry?
 How is the behavior of colligative properties according to the determination of the
substance?
OBJECTIVE OF THE INVESTIGATION
 Understand the importance of colligative properties in common life as well as in
science and technology.
 Establish the different applications of colligative properties as well as the use in
common life and industry.
 Analyze the behavior of colligative properties according to the determination of
the substance.
PROBLEMA SELECCIONADO
Demonstrate the colligative properties (deeply) and their applications in the food
industry, the different uses of them in different activities such as problem solving, the
change and behavior that can occur using the properties with a certain substance, product
or food and the uses of you are in common life.

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 HYPOTHESIS

Food with a significant proportion of liquid fraction have thermodynamic properties

typical of ideal or real solutions, depending on the type of soluble compounds and their
proportion. And generally the solutes are non-volatile or little volatile and in this sense
the dissolution model with non-volatile solutes would serve to describe the system.
Among these properties are the decrease in the vapor pressure of the solvent with respect
to that of the pure product, as well as its activity coefficient and chemical potential.

Because of this, the liquid phase of the food also exhibits other thermodynamic
properties or behaviors associated with the decrease in the chemical potential of the
solvent. Therefore, the colligative properties: cryoscopic descent, ebulloscopic increase
and osmotic pressure are the most used in food. The decrease in the chemical potential
of the water in the solution, in turn a function of its composition, also has associated a
behavior of the biphasic or polyphasic system different from that of the pure solvent.

Thus, the equilibria of the phases of the foods associated with the vaporization of the
water of the product or its freezing, are affected by this decrease and can be described in
terms similar to those of the solutions.

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 BANK COLLECTION DATA

What are They?

Colligative properties are those that do not depend on the nature of the solute, but on
the amount of the same. For example, conductivity and viscosity are not colligative
properties since they do depend on the nature of the product. If we dissolve sugar in
distilled water, this solution will not conduct electricity, instead, a solution of distilled
water and salt does conduct electricity.

The colligative properties of a

solution always vary with respect to
those of the pure solvent to a greater
or lesser extent, whether it is salt or
sugar. These properties have
infinite chemical and physical

Figure 1. The effect of solute particles on the applications, especially in the

vapor pressure of the solvent.
determination of purity of the
substance,
substance, since its properties. Colligative properties will not besince its ifproperties.
the same they are not
pure, whatever the impurities. Colligative properties will not be
the same if they are not pure,

The Four Properties and their Application in thewhatever the impurities.

Food Industry
Decrease in Steam Pressure
When a solution is prepared with a solvent and a non-volatile solute and its pressure
is measured, when comparing it with the vapor pressure of its pure solvent, it is observed
that that of the solution is less than that of the solvent.
This is a consequence of
the presence of the non-
volatile solute. In turn,
when the vapor pressures
of two solutions of the
same composition and
different concentration are
compared, that more Figure 2. The vapor pressure over a solution formed by a volatile solvent
and a nonvolatile solute (b) is lower than that of the solvent alone (a). The
concentrated solution has extent of the decrease in the vapor pressure upon addition of the solute
depends on the concentration of the solute.
less vapor pressure.
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 The decrease in this occurs for two reasons: by probability, since it is less likely that
there are solvent molecules at the limit of change, and by cohesion, since the solute
molecules attract those of the solvent so it costs more to change. The vapor pressure of a
solvent drops when a non-volatile solute is added.

This effect is the result of two factors:

 The decrease in the number of molecules of the solvent on the free surface.
 The appearance of attractive forces between the solute molecules and the solvent
molecules, hindering their passage to steam.

Cryoscopic Descent

The solute hinders the

formation of solid crystals, for
example, the antifreeze liquid in
car engines has a pure water base
at atmospheric pressure would
freeze at 0 ° C inside the pipes
and would not be useful in cold
places. To avoid this, certain
chemicals are added that lower its
freezing point.
Figure 3. Antifreeze fluid in cars freezes at 0 ° C
inside the pipes.

 m is the molality. It is expressed in moles of solute per kilogram of solvent (mol

/ kg).
 ΔTf is the drop of the freezing point and is equal to Tf - T where T is the freezing
point of the solution and Tf is the freezing point of the pure solvent.
 Kf is a solvent freezing constant. Its value, when the solvent is water, is 1.86 ° C
kg / mol.

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Application
To cool something down quickly you make a mixture of ice with salt or, if you are
careful. The freezing point will
drop a the ice will melt quickly.
drop and
Despite appearing to have lost the
cold, the mix formed will actually
be a few degrees below zero and
will be much more effective in
cooling than solid ice cubes. It is
a consequence of the decrease in
vapor pressure. The water
freezes from 0 ° C, freeze at a Figure 4. Water freezes from 0 ° C.
lower temperat
temperature (hence, salt is used to melt snow or ice more easily).

Application of Cold in Food Freezing

Freezing is the most drastic application of cold

 Food temperature
<freezing point
 Conservation
temperatures more or
less -20 ° C
 Decreases water activity
(form of ice)
 There is no microbial
growth, but it does not
destroy all bacteria.
Figure 5. This property is effective for freezing food.

 Limits the action of most chemical and enzymatic reactions

 Increased shelf life of food
 Organoleptic characteristics and nutritional value are maintained if the freezing
and storage processes are adequate.
 Freezing is the best method for long-term preservation

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  Proper freezing and storage allow non-variation of organoleptic and nutritional
properties and a long shelf life.

Ebulloscopic Increase
By adding molecules or ions to a pure solvent, the temperature at which it boils is
higher. For example, pure water at atmospheric pressure boils at 100 ° C, but if
something dissolves in it, the boiling point rises a few degrees Celsius.

 m is the molality. It is expressed in moles

of solute per kilogram of solvent (mol /
kg).
 ΔTb is the increase of the boiling point
and is equal to T - Tb where T is the
boiling point of the solution and Tb that
of the pure solvent.
 Kb is a boiling constant of the solvent. Its
value when the solvent is water is 0.52 °
Figure 6. Pure water at atmospheric
pressure boils at 100 ° C. C kg / mol.

Application
When one mole of a salt dissolves in solution, the effect of increasing the boiling point
is even greater, since the salt will have such an effect that it will be the total of the parts
that dissolve. For example, NaCl will be dissolved in one mole of sodium and one mole
of chlorine, a total of two moles in solution. The boiling point is the temperature at which
the vapor pressure of a solvent
or solution equals the external
pressure and liquid molecules
begin to be observed to
transform into gas. For
example, at an external
pressure of 1 atm, the water
boils at 100 ° C, while for a
Figure 7. The boiling point is higher when the salt is in a
solucion solution.

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aqueous solution of something at 100 ° C the external and vapor pressures have not been
equalized and therefore the change to a gaseous state is not observed. When the vapor
pressure equals the external pressure, the temperature of the solution will be greater than
100 ° C and, consequently, it is verified that its boiling point is, effectively, greater than
the boiling point of its pure solvent (water) measured at the same external pressure.

Osmotic Pressure
Osmosis is the tendency for solvents to go from areas of higher concentration to areas
of lower concentration of particles. The effect can be thought of as a tendency for solvents
to "dilute".

Figure 8. Osmosis in a U-shaped tube.

It is the spontaneous passage of solvent from a more dilute (less concentrated)

solution to a less dilute (more concentrated) solution, when they are separated by a
semipermeable membrane.

 n is the number of moles of particles in the solution.

 R is the universal gas constant, where R = 8.314472 J · K-1 · mol-1.
 T is the temperature in Kelvin.

Taking into account that n / V represents the molarity (M) of the solution we obtain:

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 As in the ideal gas law, the osmotic pressure does not depend on the charge of the
particles. Observation: The unit of Molarity (M) is used to express the concentration
since the osmosis phenomenon occurs at constant temperature (from this it follows that
the concentration units for the ebulloscopic rise and the cryoscopic descent are given in
molality (m), since this type of expression does not vary with temperature).

Application
The most typical experiment to observe the osmosis phenomenon is as follows:
 Two solutions with different concentrations are placed (for example, one consists
of water with common salt or sugar and the other of water alone).
 Both solutions are contacted through a semipermeable membrane that allows the
movement of water through it, that is, that allows the solvent to pass and the
particles do not. Cellophane paper usually works, but it must be true cellophane
and not its substitutes.
 After a time, it will be seen that the solvent has passed from the diluted solution
to the concentrated solution and the liquid levels have changed.

Cell membranes are

semipermeable.
Observation under the
microscope of cells that
have previously been
immersed in solutions of
common salt or sugar,
allows us to verify the
Figure 9. Osmosis is the mechanism where water passes through a
semipermeable membrane, from a hypotonic to a hypertonic effect of the entry of water
solution. (turgor) or the loss of
water in function of the external environment being hypertonic or hypotonic
water in functionwith respect
to the internal cellular environment.

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Colligative Properties in Food Quality and Cooking
During food production there are certain not very legal strategies to increase profits, it
is about diluting certain products in which dilution cannot be noticed. Because water is a
cheap product while manufactured it is not.

That is why, during

manufacturing, if water is
added to it without it really
being noticed in the
coloration, it will be
possible to manufacture a
larger quantity for a lower
price, facilitating its sale
and obtaining greater
benefits from less quantity.
Figure 10. In the food industry product quality is always the
priority.

Those in charge of verifying the quality and purity of these products use methods
related to colligative properties to discover whether it is an attempt to deceive the
customer or the product has not been altered.

Colligative Properties and their Conduction

It could seem that the colligative properties do not have any purpose or utility in our
day to day, but they participate in many activities, although it may not seem so. One of
the activities that is most related to colligative properties is driving, more specifically
motor and road maintenance, without which we would be unable to use our cars on the
road without there being a cooling problem or a slip accident.

Problems That May Arise in the Way That Colligative Properties Can Solve
There are areas of the earth where at certain times, or in most of the year, they suffer
temperatures below 0ºC. In these places snowfall is witnessed, or if they have not reached
0ºC, rains that, given such low temperatures, freeze the rainwater or keep the snow.

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 These weather conditions
form layers of snow and ice that
can be dangerous. They were
not so problematic until in the
thirties, with the expansion of
the car, solutions were needed
for ice and snow on the roads,
since vehicles that circulate
through it, in addition to being
very heavy, go at a high speed
Figure 11. On icy roads, when pouring salt, it moistens
forming a solution of water and salt that does not freeze at 0ºC that can It can have serious
but at lower temperatures.
consequences. The problems
come due to the loss of adherence caused by the presence
come of
duethe
to ice that of
the loss makes the
vehicles slide, making braking and maneuverability very difficult, thus causing many
accidents. For this reason, measures are taken against these climatic traps. The most
common is the spill of salt on icy roads.

Their Applications in Common Life

Figure 12. In some countries, icy roads are dangerous for cars because they can get into accidents, so
pouring salt on frozen roads is a must.

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 The colligative properties of solutions are important in common life, in areas such as
science and technology, allowing, for example, to separate the components of a solution
by fractional distillation, formulate and create antifreeze mixtures, formulate
physiological solutions that do not cause problems in organisms through a hydrosaline
imbalance, formulating solutions with special nutrients for use in irrigation and the
desalination of marine water.

Figure 13. The four colligative properties.

In winter, temperatures in some Scandinavian countries can drop below 0 ° C, so cars

that go at high speeds can suffer accidents that can have serious consequences due to the
loss of adherence to the pavement. To avoid this, many measures are taken, including
pouring salt on frozen roads.

Figure 14. Pouring the salt forms, a solution of salt and water that freezes below 0 ° C, allowing the ice
to melt.

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 The reason why this is done is because the freezing point of a pure substance is
higher than that of a solution, therefore, when pouring the salt, a solution of salt and
water is formed that freezes to less than 0 ° C, allowing the ice to melt, leaving only
salty water that won't freeze unless temperatures drop too low.

On the other hand, to keep

automobile engines at low
temperatures, coolants that
absorb heat are used, through
solutes that retain or increase the
ability to do so, lowering the
freezing point and increasing
the boiling point.
Figure 15. Coolants absorb the heat produced by the
automobile engine.

In the preservation of food, the application of colligative properties is also present, for
example, when preserving fruits in syrup. For this, a sucrose solution is used, where
there is a decrease in the freezing point, an elevation of the boiling point and an osmosis
process due to the concentration of the solution.

Figure 16. Preserving fruits in syrup with sucrose solution prevents the survival of microbes.

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 This last phenomenon is an important factor in preserving food and attacking
microbial activity, since the solute in the solution retains water and hinders the survival
of the microbes. Furthermore, the water moves from inside the cells to the outside,
generating partial dehydration, which prevents the multiplication of microorganisms.

Figure 17. Food in syrup with sucrose solution, which prevents the multiplication of
microorganisms.

Sugar also helps preserve the color, texture and flavor of the food. The sugar in jams
and jellies helps the gel to form, and increases the flavor. When large amounts of sugar
are used in a recipe, the sugar also acts as a preservative by inhibiting microbial
activity; thus, recipes should not be modified or adapted.

Figure 18. Not only foods preserved in syrup, but also fruits can be preserved.

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 CONCLUSION

Finally, the analysis of the colligative properties of food is, therefore, interesting to
understand the phenomena in which liquid water is equilibrated with ice, steam or pure
liquid water. In each of these three situations, a balance of phases is established between
the solution and the pure solvent in one of its three states: solid, liquid or gaseous. It has
also been confirmed that in some of the industries, sometimes during food production
they apply not very legal procedures to increase profits, it is about diluting certain
products in which dilution cannot be noticed. Also has shown that the food industry uses
all the colligative properties, and not only three.

This is done because water is a cheap product while the manufactured one is not.
Therefore, if water is added without it being really noticeable in the coloration, for
example, they will manufacture more for less, facilitating their sale at the same time,
obtaining greater benefit from less, and care must be taken in these types of situations.
And finally, the importance of these applications in common life has been demonstrated,
the development of these in areas such as science and technology and how they help us
to solve most of the problems that occur in the environment without causing problems for
the organism and help keep products and food fresh.

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 RECOMMENDATION

Below, a series of recommendations are listed, the implementation of which are vital
to improve research on colligative properties in order to promote a good database with
various information that can be applied not only in life but also in life to readers or future
researchers. laboratories, technology area, and meanwhile, enriched with knowledge, the
better.

These include, for example, the following:

 Include in this research other data related to the topic such as the participation of
the colligative properties in the determination of purity when making products,
such as to know the temperature depending on the percentage of water, if they
come to a boil and others.
 Analyze the possibilities of determining the quality of the kitchen and products
using the colligative properties, so people would know what products are good,
or what process would be used to make a good product. An example could be the
manufacture of alcohol; with that you would need to have a lower boiling point
than the others.
 Establish human interventions that can affect the process, since the uses of these
do not generate damage in the environment, but perhaps the applications of this
in other places can cause effect and harm us. Since plants depend on sugar
concentration, water tends to go into cells and is a serious problem when fires are
put out.

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 ILLUSTRATION

FIGURE 1. THE EFFECT OF SOLUTE PARTICLES ON THE VAPOR PRESSURE OF THE SOLVENT.... .................... 5
FIGURE 2. THE VAPOR PRESSURE OVER A SOLUTION FORMED BY A VOLATILE SOLVENT AND A NONVOLATILE
SOLUTE (B) IS LOWER THAN THAT OF THE SOLVENT ALONE (A). THE EXTENT OF THE DECREASE IN THE
VAPOR PRESSURE UPON ADDITION OF THE SOLUTE DEPENDS ON THE CONCENTRATION OF THE SOLUTE.
............................................................................................................................................................. 5
FIGURE 3. ANTIFREEZE FLUID IN CARS FREEZES AT 0 ° C INSIDE THE PIPES. ................................................ 6
FIGURE 4. WATER FREEZES FROM 0 ° C. ........................................................................................................ 7
FIGURE 5. THIS PROPERTY IS EFFECTIVE FOR FREEZING FOOD. ...................................................................... 7
FIGURE 6. PURE WATER AT ATMOSPHERIC PRESSURE BOILS AT 100 ° C. ....................................................... 8
FIGURE 7. THE BOILING POINT IS HIGHER WHEN THE SALT IS IN A SOLUTION... .......................................... 8
FIGURE 8. OSMOSIS IN A U-SHAPED TUBE. .................................................................................................... 9
FIGURE 9. OSMOSIS IS THE MECHANISM WHERE WATER PASSES THROUGH A SEMIPERMEABLE MEMBRANE,
FROM A HYPOTONIC TO A HYPERTONIC SOLUTION. ......................................................................... 10
FIGURE 10. IN THE FOOD INDUSTRY PRODUCT QUALITY IS ALWAYS THE PRIORITY...................................... 11
FIGURE 11. ON ICY ROADS, WHEN POURING SALT, IT MOISTENS FORMING A SOLUTION OF WATER AND SALT
THAT DOES NOT FREEZE AT 0ºC BUT AT LOWER TEMPERATURES... ..................................................... 12
FIGURE 12. IN SOME COUNTRIES, ICY ROADS ARE DANGEROUS FOR CARS BECAUSE THEY CAN GET INTO
ACCIDENTS, SO POURING SALT ON FROZEN ROADS IS A MUST. ............................................................ 12
FIGURE 13. THE FOUR COLLIGATIVE PROPERTIES. ....................................................................................... 13
FIGURE 14. POURING THE SALT FORMS, A SOLUTION OF SALT AND WATER THAT FREEZES BELOW 0 ° C,
ALLOWING THE ICE TO MELT.. ............................................................................................................. 13
FIGURE 15. COOLANTS ABSORB THE HEAT PRODUCED BY THE AUTOMOBILE ENGINE. ................................. 14
FIGURE 16. PRESERVING FRUITS IN SYRUP WITH SUCROSE SOLUTION PREVENTS THE SURVIVAL OF
MICROBES. .......................................................................................................................................... 14
FIGURE 17. FOOD IN SYRUP WITH SUCROSE SOLUTION, WHICH PREVENTS THE MULTIPLICATION OF
MICROORGANISMS. ............................................................................................................................. 15
FIGURE 18. NOT ONLY FOODS PRESERVED IN SYRUP, BUT ALSO FRUITS CAN BE PRESERVED. ...................... 15

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 BIBLIOGRAPHY

 H.W. Smith, Circulation 21, 808 (1960) THEORY OF SOLUTIONS : A

Knowledge of the Laws of Solutions
 Castellan, Gilbert W. (1983). Colligative Properties in Industry (3rd ed.).
Addison-Wesley. p. 281. ISBN 978-0201103861. Retrieved 20 July 2019.
 McQuarrie, Donald, et al. Colligative properties of Solutions its Uses" General
Chemistry Mill Valley: Library of Congress, 2011. ISBN 978-1-89138-960-3.
 T. Engel and P. Reid, Physical Chemistry (Pearson Benjamin Cummings 2006)
p.204-5
 K.J. Laidler and J.L. Meiser, Physical Chemistry (Benjamin/Cummings 1982),
p.196

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