Objectives:

1. To discuss the effects of the various factors that influence the solubility of one
substance into another.
2. To prepare the solubility curve of potassium chloride in water.
3. To compute the molar mass of urea from boiling point elevation.
4. To compute the van’t Hoff factor of sodium chloride.
5. To demonstrate osmotic pressure using raisin and water.
Interpretation of Results
A. Effect of nature of solute and solvent
In here we are given two sample solutes and solvents: Sodium Chloride and Napthalene –
both weighing 0.15g; Distilled water and Kerosene – 20 drops each on separate test tubes ,
respectively. Upon observing the way solutes dissolve in their solvents, it shows that sodium
chloride dissolves in distilled water while it is insoluble in kerosene. On the other hand,
napthalene dissolves in kerosene while it is insoluble in distilled water.
B. Effect of temperature on the solubility of a solid in a liquid
Referring to Fig. 1, we are asked to put 5.40g of KCl (potassium chloride) into a macro test
tube then filling it up with 20 drops of distilled water; washing the KCl adhering to the sides
of the test tube to maximize the amount of solute in heating. The beaker with 400mL of tap
water is boiled so that we can heat the test tube by dipping it until the KCl dissolves with
the aid of stirring. At the moment of dissolution, we immediately cooled the heated solution
into the fan. We observed that as the solution begins to cool, the solution formed tiny
specks of white particles. As soon as the solution forms something as such, we record the
saturation temperature with a thermometer and got an initial reading of 82degC at
49.09gKCl (per 100g of water) solubility.
Upon repeating the procedure 4 times, we increased the volume of water by 1ml per trial.
We got a final temperature reading of 44degC at 38.57gKCl (per 100g of water) solubility. To
compute the solubility (in grams) KCl per 100g water, we used the formula:
[ Weight of KCl (g) / Vol. Of H2O (ml) ] * 100
A solubility curve is made as a visual representation of the solubility in grams of potassium
chloride per 100g water versus the average saturation temperature in degC (shown in the
PDS). The trend shows that the solubility of solid in a liquid goes up with temperature,
stating a directly proportional relationship on endothermic solutions.
C. Effect of the temperature on the solubility of a gas in a liquid.
We observed the bubbles formed on the surface of the boiling water as we heat the beaker
in part B. The appearance of the bubbles indicates evolution of gas trapped inside the liquid
as it tries to break through the surface when the water is heated. It shows that as
temperature goes up, the solubility of gases in a liquid goes down. Therefore, it states an
inversely proportional relationship between the two ideas.
D. Effect of pressure on the solubility of a gas in a liquid
We opened a can of carbonated drink and heard a hissing sound due to the gas that is
escaping the airtight container. Bubbles were formed because the gases infused in the
liquid escapes the pressurized container. Notice that the more we agitate/shake pressurized
containers -- the greater the effort gases escape it, often carrying some portion of the
liquid.
E. Molar mass determination from boiling point elevation.
Using a 50-mL graduated cylinder, we measured 50mL of distilled water. We poured it into
the round bottom flask with a cork and thermometer bulb centered into the distiled water.
Boil the distilled water. Refer to Fig. 2 in the lab manual. Safety note: Make sure that a
portion of steam passes through the cork’s hole together with the thermometer so that
excessive pressure is dispersed that may cause the thermometer to pop out or the
container to break/explode. Also use boiling chips to avoid sudden boiling.
Given 25g of urea, we placed it in a 150-mL beaker and poured 50mL distilled water
measured from a graduated cylinder into the beaker containing the urea. Stir the mixture
with a stirring rod to dissolve then transfer the urea-distilled water solution to the round
bottom flask. Again, the thermometer bulb must be immersed at the center of the solution
as the solution heats to the boiling point.

Data given and obtained from the experiment are the ff:

Mass of urea (grams) 25g

Volume of water (mL) 50mL
Density of water (g/mL) 1.0g/mL
Mass of water (grams) 50g
Boiling Point of water (degC) 100degC
Boiling Point of solution (degC) 104degC
Kb of water (degC/molal) 0.52degc/molal
Molality of solution (moles urea/kg 7.69( moles urea/ kg water)
water)
No. of moles of urea 0.38mol
Experimental value of molar mass of urea 65.79g/mol
(g/mole)
True value of molar mass of urea 60g/mol
(g/mole)
Percent error 9.65%

Obtained values are marked as bold.

Molar mass computation of urea are as follows:
a) Calculate the molality of the solution by using

BPsolution – BPSolvent = Kbm

 where:
BPsolution is the boiling point of the solution; distilled water and urea
BPsolvent is the boiling point of the solvent; distilled water.
Kb is the molal-boiling point elevation constant of water, that is, 0.52degC/molal.
m is the molality of the solution

104degC – 100degC = (0.52degC/molal)(m)

m = 7.69mol. urea/kg H2O

b) Number of moles of urea

[ 7.69mol. urea / kg H2O ] * [ 50g H2O * (kg H2O/1000 g H2O) ] = 0.38mol. urea

c) Molar mass of urea (Experimental value)

[ 25g urea / 0.38mol. urea ] = 65.79g/mol

d) Percent error
[ | True value – Experimental value | / True value ] * 100%

[ | 60g/mol – 65.79g/mol | / 60g/mol ] * 100% = 9.65%

Referring the the experimental molar mass of urea, we scored 9.65% percentage error
which is below 10% allowance of the standard error of precision. True (theoretical) molar
mass of urea is 60g/mol. This is used as a basis for whatever experimental value we get. So
far, error of +5.79g occured.
Possible sources of error are inadequate stirring, evaporation of round flask’s boiling water
that gives a decrease in the amount of solvent, and influences of atmospheric pressure.
F. Determination of van’t Hoff factor for Sodium Chloride
Again, we set up the apparatus according to Figure 2. Place 50mL of 4 molal NaCl (aq) in a
round bottom flask. The thermometer bulb should be in the center of the solution. Boil
the solution and get the boiling point.
To calculate the van’t Hoff factor of aqeuous sodium chloride.
BPsolution – BPSolute = iKbm; where i is the van’t Hoff factor.
 Vol. Of Aqeous Sodium Chloride (mL) 50mL
Molality of Aqeous Sodium Chloride 4mol NaCl / kg H2O
(moles NaCl/Kg water)
Boiling Point of Water (degC) 100degC
Boiling Point of Aqeous Sodium Chloride 104degC
(degC)
Kb of water (degC/molal) 0.52degC/molal
Experimental van’t Hoff factor 1.92
Theoretical van’t Hoff factor (from 1.80
GenChem book)

Obtained values are marked as bold.

To compute the experimental van’t Hoff factor of sodium chloride:
BPsolution – BPSolute = iKbm
104degC – 100degC = i(0.52degC/molal)(4molal)
i = 1.92
Computation of percentage error:
[ | True value – Experimental value | / True value ] * 100%
[ | 1.80 –1.92| /1.80 ] * 100% = 6.67%
G. Osmotic pressure
The selective passage of solvent molecules through a semipermeable membrane from a
dilute solution to a more concenctrated solution is called osmosis. Based on observation,
the raisin bloated (expanded) as it is submerged in distilled water for nearly 3 hours. By
definition, a hypotonic solution is any solution that has a lower osmotic pressure than
another solution. The raisin and water are a hypotonic solution.
Conclusion:
A. Effect of nature of solute and solvent
The reason why solubility is dependent on the nature of solute/solvent is the basis of
molecular structure: polar and nonpolar. Water is a polar molecule, therefore they have
dipole moments wherein the more highly electronegative atoms have more electrons
hanging around them, resulting to an unequal sharing of electrons. Water has a tendency to
dissolve many ionically bonded substances such as NaCl. It has a ion-dipole IMF.
Nonpolar solvents, such as kerosene, consists of symmetrically arranged molecules that
shares electrons equally within each other. Given that kerosene dissolves napthalene, the
solute and solvent combines evenly due to this.
B. Effect of temperature on the solubility of a solid to a liquid
Based on the solubility curve, the trend shows that the solubility of solid in a liquid goes up
with temperature, stating a directly proportional relationship on endothermic solutions.
This explains why hot water dissolves powdered beverage solutes such as coffee, milk, or
hot choco faster than trying to dissolve it in cold water.
C. Effect of the temperature on the solubility of a gas in a liquid.
The appearance of the bubbles indicates evolution of gas trapped inside the liquid as it tries
to break through the surface when the water is heated. It shows that as temperature goes
up, the solubility of gases in a liquid goes down. Therefore, it states an inversely
proportional relationship between the two ideas.
D. Effect of pressure on the solubility of a gas in a liquid
Notice that the more we agitate/shake pressurized containers -- the greater the effort
gases escape it, often carrying some portion of the liquid. Henry’s law states that “The
amount of gas dissolved by a given amount of liquid at a constant temperature is directly
proportional to the pressure of the gas over the liquid.” Examples are pump sprays,
carbonated drinks (soda), wines, deodorants, and the likes.
E. Molar mass determination from boiling point elevation.
The molar mass of urea is determined through a series of steps shown in the interpretation
of results and PDS which tells us that we can try to get the (experimental) molar mass of
urea which yields a fairly close result with the true value.
F. Determination of van’t Hoff factor for Sodium Chloride
The van’t Hoff factor is the measure of the effect of a solute upon colligative properties
such as osmotic pressure, vapor pressure lowering, elevation of boiling point, and freezing
point depression. It is characterized by the letter i wherein it is also the ratio between the
actual concentration of particles produced when a substance is dissolved. In reality, the
van’t Hoff factor is less than that expected from a formula unit because of the
electrostatic force between a cation and an anion.

Sodium chloride is known to be an ionic compound. Electrolytes are substances that

dissociate in slution and have the ability to conduct an electrical current. For most ionic
compounds dissolved in water, the van’t Hoff factor is equal to the number of discrete
ions in a formula unit of a substance. For most non-electrolytes dissolved in water, the
van’t Hoff factor is essentially 1.

Taking sodium chloride as a strong electrolyte, meaning that it completely ionizes when
dissolved in water. The number of discrete ionic particles of the electrolyte is 2 because of
the Na+ and Cl-. But since this is only true for ideal solutions. Occasionally, ion pairing
occurs in solution. Ion pairing occurs to some extent in all electrolytes solutions, causing
deviation from the discrete van’t Hoff factor.

G. Osmotic pressure
The pressure that must be exerted on the more concentrated solution to stop osmosis is
called osmotic pressure. Raisins – are dehydrated grape products. By dropping it into a
container filled with distilled water, water passes through the semi-permeable membrane
which has a more concentrated solution. By definition, a hypotonic solution is any solution
that has a lower osmotic pressure than another solution. The raisin and water are a
hypotonic solution.