Boiling Point Elevation Equation:
From: | To: |
Boiling point elevation is the phenomenon where the boiling point of a liquid increases when another compound is added, meaning the solution has a higher boiling point than the pure solvent. This is a colligative property, depending only on the number of solute particles in the solution.
The calculator uses the boiling point elevation equation:
Where:
Explanation: The equation shows how much the boiling point increases based on the solvent properties, solute concentration, and dissociation factor.
Details: Understanding boiling point elevation is crucial for chemical engineering, food science, pharmaceutical preparations, and laboratory work where precise temperature control is needed.
Tips: Enter the pure solvent's boiling point, its ebullioscopic constant, the molality of your solution, and the Van't Hoff factor (1 for non-electrolytes, higher for electrolytes).
Q1: What are typical Kb values?
A: Water: 0.512, Benzene: 2.53, Ethanol: 1.22, Acetic acid: 3.07 °C kg/mol.
Q2: How do I determine the Van't Hoff factor?
A: For non-electrolytes (sugar): i=1. For strong electrolytes (NaCl): i=2 (number of ions). Actual values may be lower due to ion pairing.
Q3: Why use molality instead of molarity?
A: Molality (moles/kg solvent) is temperature-independent, unlike molarity (moles/L solution) which changes with temperature.
Q4: Does this work for all solutes?
A: Works best for dilute solutions. For concentrated solutions, activity coefficients must be considered.
Q5: What's the difference between Kb and Kf?
A: Kb is for boiling point elevation, Kf is for freezing point depression (different values).