Index

Sr. Topic Page

No. No.
1 Introduction 5
2 Theory 6
3 Experiment - 1 8
4 Experiment - 2 10
5 Conclusion 12
6 Bibliography 12
 Introduction

Project Report Boiling Point and Freezing Point : Generally, on

cooling a liquid its temperature falls gradually till it starts
freezing. At this point the temperature remains constant till
whole of the liquid changes into solid.
"The fixed temperature at which a certain liquid freezes, is
termed as its freezing point." Freezing point of water is 00C or
273 K.

In the same manner, on heating a liquid its temperature rises

gradually till a stage comes when the temperature does not rise
further and the liquid starts boiling. The fixed temperature at
which a certain liquid boils is termed as the boiling point of
liquid. The boiling point of water is 1000C or 373 K.
In terms of vapour pressure (pressure exerted by the vapours of
solution) Boiling point of a liquid is the temperature at which
vapour pressure of the liquid becomes equal to the atmospheric
pressure.

Freezing point of a substance is the temperature at which the

solid and the liquid forms of substance have same vapour
pressure.
 Theory

Effect of impurities on freezing

point

When an impurity is added its freezing point is lowered i.e. its

freezing point decreases.

The depression in freezing point increases with the increase in

concentration of the solute because on adding the solute the
vapour pressure of solution becomes lower than that of pure
solvent. Since freezing point is the temperature at which vapour
pressure of liquid and solid phase are equal, therefore, for the
solution, this will occur at a lower-temperature.

For example freezing point of water is OoC under normal

atmospheric pressure. If we add sugar or salt to this water its
vapour pressure lowers and freezing point decreases.
Generally, when 1 mole of any non-electrolyte is dissolved in 1
litre of water the depression in freezing point of water is 1.860C.
Effect of impurities on Boiling
Point

When an impurity is added its boiling point is elevated i.e. its

boiling point is increased.

The elevation in boiling point increases with increase in

concentration of the solute because on adding the solute vapour
pressure of the solution becomes lower than pure solvent. Thus
the solution has to be heated more to make the vapour pressure
equal to atmospheric pressure. Thus the boiling point gets
elevated.

For example boiling point of water is 100oC under normal

atmospheric pressure. If we add sugar or salt to this water its
vapour pressure becomes lower and boiling point increases.
Generally, when 1 mole of any non electrolyte is dissolved in 1
litre of water the elevation of boiling point is 0.530.
 Experiment No.1
AIM :- To determine the effect of impurities on the freezing
point of water.

APPARATUS REQUIRED : - 500 ml beaker, boiling tubes,

1100 thermometer with 0.10C calibration, cork, iron stand,
stirrer.

MATERIAL REQUIRED :- Glucose, ice, water and KNO3.

PROCEDURE :-

1) Take three clean and dry boiling tubes and label them as
1,2,3.

2) Take 20ml distilled water in each boiling tube. Add 1g of

glucose to boiling tube no.2 and 2g of glucose to boiling tube
no. 3. Shake till the glucose is dissolved.

3) Put a mixture of ice and KNO3 in a beaker and fix test tube
no. 1 in it and dip a stirrer. Insert a thermometer in a bored cork
and fix in a stand in such a way that its bulb dips in water in the
boiling tube.
4) Water is stirred in the boiling tube and watch the temperature
which is falling gradually. Note the temperature when it remains
constant and water starts freezing. This is the freezing point of
the pure water.

5) Take away boiling tube no. 1 from the beaker and replace it
by the boiling tube no. 2. Repeat the experiment and note the
freezing point of glucose solution (it is 5% since 1g is dissolved
in 20ml water).

6) Now place boiling tube no. 3 in position and repeat the

experiment to note its freezing point. (10% glucose).

OBSERVATION :-

FREEZING POINT
PURE WATER 10% GLUCOSE 20% GLUCOSE

RESULT :-

1) Freezing point of water decreases due to the presence of

dissolved glucose.

2) Depression in the freezing point increases as the quantity of

dissolved glucose increase.
 Experiment no.2

AIM :- To determine the effect of impurities on the boiling

point of water.

APPARATUS REQUIRED : - Three boiling tubes each fitted

with cork with two holes, 1100 thermometer with 0.10C
calibration, sand bath, burner, iron stand.

MATERIAL REQUIRED :- Glucose, water.

PROCEDURE :-

1) Take three clean and dry boiling tubes fitted with a cork with
two holes (each) one for the thermometer and other for a
delivery tube.

2) Take 20ml distilled water in each boiling tube. Add 1g of

glucose to boiling tube no.2 and 2g of glucose to boiling tube
no.3. Shake till the glucose is dissolved.
3) Fit boiling tube no. 1 with a thermometer, keeping its bulb
above the level of water. Fit it with a delivery tube, fit it in an
iron stand and start heating it on a sand bath.

4) Heat and watch the temperature which rises gradually and

note it when becomes constant, i.e. when water starts boiling.
This is the boiling point of pure water.

5) Now fit the boiling tube no. 2 in the above described manner
and heat it. Note the boiling point of 5% glucose solution.

6) Similarly, note the boiling point of 10% glucose solution.

OBSERVATION :-
BOILING POINT
PURE WATER 10% GLUCOSE 20% GLUCOSE

RESULT :-

1) Boiling point of water increases due to the presence of

dissolved glucose.

2) Elevation in the boiling point increases as the quantity of

dissolved glucose increase.
 Conclusion
1) The impurities present in a liquid pull its two fixed points
away from each other i.e. the freezing point is lowered while the
boiling point is raised.

2) The depression in freezing point and the elevation in boiling

point increases with increase in the concentration of the solute or
impurity i.e. these are the colligative properties that depends
only on the no. of moles of the solute. They are independent of
the nature of the solute.

Bibliography
1)Wikipedia

2)Slideshare

3)Science Daily