Solutions, Suspension and

Colloids
Shivani Gupta
Sec-A
Roll NO.: 40

Solutions
Homogeneous mixtures
Solvent = dissolving medium

often liquid; frequently water

gas in air and other gas solutions
rarely a solid

Solute(s) = dissolved material(s)

solids, liquids, and/or gases
often more than one solute

Solution Concentrations

Dilute
Small amount of solute for given solvent

Concentrated
Large amount of solute for given solvent

Saturated
Maximum amount of solute for given
solvent

But these terms are qualitative, not

quantitative, and are open to
interpretation.

Solution Concentrations

20 gal.

Solution Concentrations

.
Dilute or Concentrated???

Solution Concentrations

.
.

Dilute or Concentrated???

Solution Concentrations
Expressed as a ratio of the amount of
solute to the total amount of solution:
grams
Concentration =

(%, w/v)

Amount of solute
Total amount of solution

mL

Solution Concentrations
Expressed as a ratio of the amount of
solute to the total amount of solution:
mass (grams)
Concentration =

(%, w/w)

Amount of solute
Total amount of solution

mass unit
(grams)

Solution Concentrations
4.75 grams of NaCl is dissolved in sufficient water to
make 750 mL of solution.
What is the % (w/v) concentration of this solution?

The concentration
is 0.633 % (w/v).

0.633%
NaCl
750 mL

Solutions vs Colloids

Solution
Solute particles are of ionic or molecular
size
Transparent to ordinary light
Stable unless solvent evaporated
May pass through dialytic, but not true
osmotic, membranes
Colloids
Typically 1000 nm or more per particle
Not totally transparent Tyndall Effect
May separate out
Particles too large to pass through
most membranes

Suspensions: Muddy Water

Suspensions: Orange Juice

Other Examples of Suspensions

Pepto Bismal is a suspensio n of bismuth subsalicylate
particles.
Milk of magnesia is a suspension of magnesium
hydroxide particles.
Examples of Colloids: Milk
Milk appears to be homogeneous. But under a
microscope you see that milk contains globules of
fat and small lumps of the protein casein dispersed
in a liquid called whey. Milk is colloid because the
particles of casein do not settle out after standing.

Suspensions scatter light. Colloids often scatter light