To solve this problem, we need to understand how the boiling point of solutions is affected by their concentration and the nature of the solute. The boiling point elevation is a colligative property, which means it depends on the number of solute particles in a solution. The formula for boiling point elevation is:
ΔTb=iKbm
Where:
Let's analyze each solution:
Order these solutions by their boiling point elevation. Higher the product of i and concentration, higher the boiling point:
Solution | i | Concentration | i×Concentration |
---|---|---|---|
(i) 10-4 M NaCl | 2 | 10-4 | 2×10-4 |
(ii) 10-4 M Urea | 1 | 10-4 | 1×10-4 |
(iii) 10-3 M NaCl | 2 | 10-3 | 2×10-3 |
(iv) 10-2 M NaCl | 2 | 10-2 | 2×10-2 |
Resulting order of increasing boiling points:
(ii) < (i) < (iii) < (iv)
Give reasons:
(a) Cooking is faster in a pressure cooker than in an open pan.
(b) On mixing liquid X and liquid Y, volume of the resulting solution decreases. What type of deviation from Raoult's law is shown by the resulting solution?
© What change in temperature would you observe after mixing liquids X and Y?