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?
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).
water has no solute to block its rapid movement when heated which causes a lower boiling point.
Would that be somewhat better?
See above.
Your explanation is partially correct. The boiling point of a solution, such as H2O + Sugar, can be higher than that of pure water because the solute (in this case, sugar) affects the properties of the solvent (water).
When sugar is dissolved in water, the sugar molecules disrupt the intermolecular forces between water molecules. The sugar molecules occupy space between water molecules, making it harder for the water molecules to escape from the liquid phase and enter the gas phase. Consequently, more energy (heat) is required to break these interactions and convert the liquid into vapor during boiling, resulting in a higher boiling point.
Therefore, your statement that the solute of sugar absorbs some of the heat when boiled is not entirely accurate. The solute does affect the boiling point by interfering with the evaporation process, but it does not absorb the heat. Instead, the solute alters the intermolecular forces within the solution, leading to a higher energy requirement for boiling.