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Boiling-point elevation. Boiling-point elevation is the phenomenon whereby the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens whenever a non-volatile solute, such as a salt, is added to a pure solvent, such as water.
Colligative properties include: Relative lowering of vapor pressure (Raoult's law) Elevation of boiling point. Depression of freezing point. Osmotic pressure. For a given solute-solvent mass ratio, all colligative properties are inversely proportional to solute molar mass. Measurement of colligative properties for a dilute solution of a non ...
Solvent. Density (g cm-3) Boiling point (°C) K b (°C⋅kg/mol) Freezing point (°C) K f (°C⋅kg/mol) Data source. Aniline. 184.3.
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.
The van 't Hoff factor i (named after Dutch chemist Jacobus Henricus van 't Hoff) is a measure of the effect of a solute on colligative properties such as osmotic pressure, relative lowering in vapor pressure, boiling-point elevation and freezing-point depression. The van 't Hoff factor is the ratio between the actual concentration of particles ...
Extensive properties. An extensive property is a physical quantity whose value is proportional to the size of the system it describes, [8] or to the quantity of matter in the system. For example, the mass of a sample is an extensive quantity; it depends on the amount of substance. The related intensive quantity is the density which is ...
Through the procedure called ebullioscopy, a known constant can be used to calculate an unknown molar mass. The term ebullioscopy means "boiling measurement" in Latin. This is related to cryoscopy, which determines the same value from the cryoscopic constant (of freezing point depression). This property of elevation of boiling point is a ...
Water has a very high specific heat capacity of 4184 J/(kg·K) at 20 °C (4182 J/(kg·K) at 25 °C) —the second-highest among all the heteroatomic species (after ammonia), as well as a high heat of vaporization (40.65 kJ/mol or 2257 kJ/kg at the normal boiling point), both of which are a result of the extensive hydrogen bonding between its ...