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Why does H2O + Sugar have a higher boiling point than Water?

I said that H20 + Sugar has a solute of sugar which absorbs some of the heat when boiled.

Is that correct?

  • Chem - ,

    No. Remember this.
    When a non-volatile solute is dissolve in a volatile solvent, three things happen.
    a. the boiling point is raised.
    b. the freezing point is lowered.
    c. the vapor pressure of the solvent is lowered. (actually, c MAKES a and b true.)
    Corollary: The extent to which these three things happen depends solely upon the number of dissolved particles. (that's the i in the delta T = i*k*m formula).

  • Chem - ,

    water has no solute to block its rapid movement when heated which causes a lower boiling point.

    Would that be somewhat better?

  • Chem - ,

    See above.

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