Question

The boiling point of solution is ________ than the boiling point of pure solvent.

Answer 1

To answer this question, you should recall the concept of colligative properties. Boiling point is a colligative property and dependent on the number of particles. The elevation in boiling point is directly proportional to the molality of the solution.

Complete step by step answer:
-The term boiling-point elevation refers to the phenomenon that the boiling point of a liquid (a solvent) will be higher when another compound is added, meaning that a solution has a higher boiling point than a pure solvent. This happens when a non-volatile solute, such as a salt, is added to a pure solvent, such as water.
-Colligative properties depend on the presence of dissolved particles and their number but not on the identity of the dissolved particles. Boiling point elevation is a colligative property as it shows the effect of the dilution of the solvent in the presence of a solute. Boiling of a liquid occurs when vapor pressure equals the surrounding pressure.
- A non-volatile solute has a vapor pressure of zero, therefore this will result in a decrease of total vapor pressure of the solution.
So, the complete statement can be written as: The boiling point of solution is higher than the boiling point of pure solvent.

Note:
For boiling of water, you need to apply energy in the form of heat. As energy is transferred to the water molecules, they begin to break the bonds holding them together. The water will ultimately boil and turn into vapour when the internal vapour pressure equals the pressure exerted on it by the atmosphere. High altitudes have lower atmospheric pressure. As you get higher up into the atmosphere the air pressure gets lower therefore, the boiling point of water will generally be at a lower temperature. Now as the water boils at a lower temperature at higher elevations, foods that are prepared by boiling will cook at a lower temperature, and it will take longer to cook. In cooking any material, it is required heating food to a certain temperature for a certain length of time. If the temperature is lowered because of altitude, cooking time will have to be extended to complete the cooking process.