As the molecular weight of alcohol increases, their solubility in water decreases. However, high molecular weight compounds such as sugars, many glycosides, and polyethylene glycols are very soluble in water, Justify the reasons. As the molecular weight of alcohol increases, their solubility in water decreases. However, high molecular weight compounds such as sugars, many glycosides, and polyethylene glycols are very soluble in water, Justify the reasons
The solubility of a substance in water depends on a variety of factors, including the polarity of the substance and the polarity of water, as well as the size and shape of the molecules.
In the case of alcohols, the increase in molecular weight leads to a decrease in solubility in water. This is because as the molecular weight increases, the size of the alcohol molecules also increases. Larger molecules have a harder time interacting with water molecules and fitting into the water's structure, making it more difficult for them to dissolve in water.
On the other hand, high molecular weight compounds such as sugars, glycosides, and polyethylene glycols are very soluble in water despite their larger size. This is because these compounds possess hydrophilic functional groups, such as hydroxyl groups (-OH) or hydrophilic sugar moieties (-CO-), which have a strong affinity for water. These hydrophilic groups can form hydrogen bonds with water molecules, allowing the compounds to dissolve readily in water. Additionally, these compounds often have multiple hydrophilic functional groups, further enhancing their solubility.
In summary, the solubility of compounds in water is influenced by their molecular weight, polarity, and the presence of hydrophilic functional groups. While high molecular weight alcohols may have reduced solubility in water, high molecular weight compounds like sugars, glycosides, and polyethylene glycols exhibit increased solubility due to the presence of hydrophilic functional groups that promote interactions with water molecules.