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 a solution has a higher boiling point than the pure solvent. This is a colligative property, depending only on the number of solute particles in solution.
The calculator uses the boiling point elevation equation:
Where:
Explanation: The boiling point elevation is directly proportional to the molality of the solute and depends on the nature of the solvent (through Kb) and the degree of solute dissociation (through i).
Details: Understanding boiling point elevation is crucial in chemical engineering, food science, and pharmaceutical applications. It helps determine molecular weights of solutes and is important in distillation processes.
Tips: Enter the ebullioscopic constant (Kb) for your solvent, the molality of your solution, and the Van't Hoff factor. Common Kb values: water (0.512), benzene (2.53), ethanol (1.22).
Q1: What is the Van't Hoff factor (i)?
A: It represents the number of particles a solute dissociates into. For non-electrolytes (e.g., glucose) i=1; for NaCl i≈2; for CaCl2 i≈3.
Q2: Why use molality instead of molarity?
A: Molality (moles solute/kg solvent) is temperature-independent, while molarity (moles solute/L solution) changes with temperature.
Q3: What are limitations of this calculation?
A: It assumes ideal solution behavior and becomes less accurate for concentrated solutions or when there are significant solute-solvent interactions.
Q4: How is Kb determined experimentally?
A: By measuring the boiling point elevation for solutions of known molality and using ΔTb = Kb·m (for i=1).
Q5: Can this be used for all solvents?
A: Yes, but you need the correct Kb value for your specific solvent.