LABORATORY ACTIVITY 5

COLLIGATIVE PROPERTIES
Sibay, Verjane P.

Psychology Program
Cebu Roosevelt Memorial Colleges
ABSTRACT

This experiment examines colligative properties—freezing point depression, boiling point elevation,
and osmotic pressure—to understand how solutes influence solution properties based solely on the
concentration of dissolved particles. A key part of the study involved observing osmosis, the
movement of solvent molecules through a semi-permeable membrane, and measuring osmotic
pressure changes. By dissolving known quantities of solutes in solvents and measuring shifts in
freezing and boiling points, as well as observing osmotic behavior, the experiment demonstrated the
practical applications of colligative properties.

INTRODUCTION 6. The thermometer was put near the

ice to maintain the accuracy of the
Colligative properties describe experiment.
solution characteristics that depend on the 7. When the temperature became
number, not the type, of solute particles consistent after five, 30 seconds,
present. The primary colligative properties consecutive readings, the cup was
include freezing point depression, boiling emptied and the experimenters
point elevation, vapor pressure lowering, proceeded to the next part of the
and osmotic pressure. These effects are experiment.
essential in various fields. This experiment 8. The cup was dried, and steps 1 and
aimed to explore how colligative two were repeated.
properties manifest in real-world 9. One tsp of table salt was added
applications by examining the effects of into the solution.
solute concentration on freezing point 10. Steps 3-7 were repeated.
depression, boiling point elevation, and 11. Step 8 was repeated.
osmotic pressure. The study also explored 12. Two tsp of table salt was added
osmosis by investigating how water into the solution.
molecules move across a semi-permeable 13. Steps 3-7 were repeated.
membrane in response to concentration
differences, resulting in osmotic pressure. Part B: BOILING POINT ELEVATION

1. 200 mL of water was poured into a

PROCEDURES:
beaker.
2. The hot plate was turned on, and
Part A: FREEZING POINT DEPRESSION the beaker was mounted on it.
3. When the water was boiling, the
1. 1 cup of Ice was put inside the temperature of the boiling water
foam cup was measured by hanging the
2. 200 mL of tap water was put into thermometer in the middle of the
the cup with ice. water for 2 minutes. The
3. A timer of seven minutes and thirty thermometer did not touch the side
seconds was started. of the beaker to avoid errors in the
4. The temperature of was measured experiment.
every 30 seconds (See Data Table 4. The boiling point was recorded (see
1) data table 2).
5. The solution was constantly stirred,
making the temperature even.
 5. After recording the data, the water 180 2°C 1°C 1°C
was cooled down to a none-boiling
state. 210 2°C 1°C 0.5°C
6. 1 tsp of table salt was added into
240 2°C 1°C 0.1°C
the beaker and was stirred to
dissolve the salt. 2°C 1°C 0.1°C
270
7. Steps 2, 3, and 4 were repeated.
8. Step 5 was repeated. 300 2°C 1°C 0°C
9. Another 1 tsp of table salt was
added, making it a total of 2 tsp of 330 2°C 1°C -0.9°C
table salt.
10. Steps 2, 3, and 4 were repeated. 360 3°C 1°C -0.9°C
11. The salt water was carefully
discarded after recording its 390 3°C 1°C -0.9°C
temperature.
420 2°C 1°C -0.9°C
Part C: OSMOSIS 460 2°C 1°C -0.9°C

1. Two eggs were put in different cups

and were submerged in white
vinegar for 48 hours.
Table 2
2. After 48 hours, the eggs were
removed from the cup, and rinsed Tap Water Solution Solution
off of its shell. It was put on a clean with 1 tsp with 2 tsp
plate, and its length and width was NaCL NaCL
measured and recorded (see data Boiling 93°C 93°C 95°C
table 3) Point
3. After the measurement, one egg
was put into a cup filled with corn
syrup, and the other egg was put Table 3
into a cup with tap water.
4. The eggs were submerged for a Egg 1 Egg 2
total of 72 hours. Initial Length 5.7 cm 6.1 cm
5. After 72 hours, the eggs were Initial Width 4 cm 4.6 cm
removed from their respective
Length of egg
cups, and its appearance and size
in Corn Syrup 5.5 cm -
were recorded.
(72 hours)
Width of egg
DATA TABLE in Corn Syrup 3.8 cm -
(72 hours)
Table 1 Length of egg
Time °C of °C of °C of in Water (72 - 6.5 cm
(Seconds) Water sol’n (1 sol’n (2 hours)
tsp table tsp table
Width of egg
salt) salt)
in Water (72 - 5 cm
30 4°C 2°C 2°C hours)

60 5°C 1.5°C 1.9°C OBSERVATIONS AND

INTERPRETATION OF DATA
90 3°C 1.5°C 1.1°C

120 3°C 1°C 1°C Table 1. Freezing Point

Depression
150 3°C 1°C 1°C
 The temperature of the the tap syrup, so water from inside the egg will
water slightly changes over time. It move out into the corn syrup through
generally stays the same but increasing osmosis. This will cause the egg to shrink,
and decreasing is evident. The decrease in size, becoming smaller,
temperature of the solution decreases wrinkled, and shriveled as it loses water.
slightly. This is because the dissolution
process is endothermic, meaning it Post-Lab Questions:
absorbs a small amount of heat from the
surroundings. When adding 2 teaspoons of 1. If the thermometer consistently read
salt to tap water, the temperature of the 1.2°C lower than the true temperature,
water generally stays the same and the calculated molar mass would be too
increase very slightly. This is because high. The freezing point depression
dissolving salt in water is a process that equation is ΔTf = Kf×m×i, where ΔTf is
releases a small amount of heat or an the change in freezing point, Kf is the
exothermic reaction. freezing point depression constant, m is
the molality, and i is the van't Hoff factor.
Table 2. Boiling Point Elevation A lower measured freezing point (ΔTf)
would lead to a smaller calculated molality
Based on my observation, after (m). Since molar mass is inversely
placing a thermometer in the middle of proportional to molality, a smaller molality
boiling water and leave it for 2 minutes, would result in a larger calculated molar
the temperature is at close to the boiling mass.
point of water, which is 93°C. After placing
a thermometer in the middle of boiling 2. If the freezing point was read 0.3°C
water added up with 1 tsp of NaCl and lower than the true value, the calculated
leave it for 2 minutes, the temperature molar mass would again be too high. A
stays the same, which is 93°C. After lower measured freezing point (ΔTf) would
placing a thermometer in the middle of lead to a smaller calculated molality (m),
boiling water added up with 2 tsps of NaCl which in turn would result in a larger
and leave it for 2 minutes, the calculated molar mass.
temperature increases, turning it into
95°C. 3. Arranging Solutions by Increasing
Freezing Point:

Table 3. Osmosis To arrange the solutions in order of

increasing freezing points, we need to
After the eggs was submerged in consider the number of ions each solute
vinegar for 72 hours, the acetic acid in the dissociates into. This is because the more
vinegar dissolves the eggshell, leaving ions a solute produces, the greater its
only the membrane and inner contents effect on freezing point depression.
intact. This process produces a de-shelled
egg with a semi-permeable membrane, Therefore, the order of increasing freezing
allowing for osmosis to occur in different points is: 0.10 M Glucose, 0.20 M NaCl,
solutions.The acetic acid in the vinegar 0.10 M BaCl2, 0.20 M Na2SO4.
dissolves the calcium carbonate shell,
leaving the egg with only a semi- CONCLUSION
permeable membrane. During this time,
some vinegar may move into the egg The laboratory experiment confirmed
through osmosis, causing the egg to float, that colligative properties are directly
slightly increase in size, and become influenced by the concentration of solute
larger and bouncier, due to water particles in a solution, regardless of their
absorption. After removing the egg from chemical identity. The data collected from
vinegar, and placing it in corn syrup, the freezing point depression, boiling point
process reverses. The egg's contents have elevation, and osmotic pressure
a lower solute concentration than the corn measurements supported theoretical
expectations, demonstrating the
predictable nature of these properties.
Observing osmosis further illustrated the Water molecules and their
importance of colligative properties in
chemical processes, as osmotic pressure
interaction with salt | U.S.
depends on the solute concentration Geological Survey. (2018, June 9).
gradient across a membrane. Overall, the https://www.usgs.gov/media/image
findings emphasize the relevance of s/water-molecules-and-their-
colligative properties and osmosis in interaction-salt#:~:text=The
practical applications, underscoring their
importance across scientific disciplines.
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Naked Eggs: Osmosis - Science

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