Concentration+and+Solubility

=CONCENTRATION AND SOLUBILITY =

TABLE OF CONTENTS  1. Key Terms 2. Other Terms 3. Concentrationw 4. Changing Concentration 5. Measuring Concentration 6. Solubility 7. Using Solubility 8. Working With Solubility 9. Factors Affecting Solubility 10. Pressure 11. Solvents 12. Temperature 13. Resources

KEY TERMS  OTHER TERMS
 * **DILUTE SOLUTION**: A liquid mixture with a small amount of dissolved solute.
 * **CONCENTRATED SOLUTION**: A liquid mixture with a large amount of dissolved solute.
 * **SOLUBILITY**: The specific measure of how much solute can be dissolved in a solvent at a given temperature.
 * **SATURATED SOLUTION**: A liquid mixture with its utmost amount of solute dissolved within it.
 * **UNSATURATED SOLUTION**: A liquid mixture that hasn't reached its utmost amount of solute dissolved within it.
 * **SUPERSATURATED SOLUTION**: A liquid mixture with an overly amount of its dissolved solute.
 * **SOLVENT**: A liquid substance that is able to dissolve a solute.
 * **SOLUTE**: The matter in a solution that is being dissolved by the solvent.
 * **POLAR COMPOUND**: Do not make solution with non-polar compounds;are usually dissolved in polar solvents
 * **NON-POLAR COMPOUND**: Do not make solution with polar compounds;do not dissolve with polar solvents.

CONCENTRATION If you've ever noticed the "FROM CONCENTRATE" label on many juice cartons, you've most likely wondered what in the world that means. Fruit juices are commonly packaged as "concentrates", which are basically solutions that have had water removed from its natural juice. After buying this concentrated juice, all you simply do is add water, and this creates a **dilute solution**.

If you've ever made lemonade or Kool-Aid from powdered sugar and water, you should have realized that the more powder added, the stronger the taste is. The water in this example is the **solvent**, because it is what the powder is being dissolved into. The powdered sugar in this example is the **solute**, because it is what's being dissolved. When you have a lot of solute(powder), with less percentage of solvent(water), it's then considered a **concentrated solution**.

What's the difference between diluted and concentrated? The main difference is that a diluted solution has a less percentage of solute, than it does of its solvent. A concentrated solution is just the opposite, with a higher percentage of solute, and a lower percentage of solvent. This is why concentrated fruit juices are considered less healthy for you; they are basically just more sugary than pure fruit juice.

** CHANGING CONCENTRATIO You can do one of several things to change the concentration percent of a solution: 1) Adding solute 2) Adding solvent 3) Removing solvent

MEASURING CONCENTRATION ** Concentration = Solute ÷ Solvent × 100%

You first have to compare the amount of solute to the amount of solution and then multiply by 100%, to calculate the actual concentration of a solution. In example, let's say that 10 grams(g) of sugar will dissolve in 100 grams of water. Its concentration could be shown or recorded as 10%, because:

10 g ÷ 100 g × 100% = 10% concentration

SOLUBILITY The **solubility** is the amount/measurement of solute that can possibly dissolve in a solvent(generally, at a certain temperature).

Think about the Kool-Aid example: the more sugar solute added to the water solvent, the stronger the taste. However, eventually, if you were to continue to keep adding sugar, you would reach a point where the sugar cannot dissolve anymore. At that point, you've turned the substance into a **saturated solution**. Any other sugar added would fall to the bottom of the cup and sit there, without dissolving.



In comparison, if you think about adding one tablespoon of sugar to a glass of water, you can still add much more; this example would not show any saturation. Any solution that can continue to dissolve more solute, is still considered an **unsaturated solution**.

** USING SOLUBILITY Finding solubility can be helpful in determining a substance mainly because it's a characteristic property of matter. If you had two substances that look alike, such as, salt and sugar, you might not be able to know which is which. In most situations, you would be comparing two substances that you wouldn't be able to taste because they're harmful. One way to figure it out, is to record its solubility. In 100 grams of water, table salt dissolves up to 35.7 grams, while table sugar dissolves up to 180 grams. It's a pretty far stretched difference, which makes it clear to tell each substance apart from each other. WORKING WITH SOLUBILITY ** The solubilty of a substance tells you how much solute you can disolve before a soluiton becomes saturated. <span style="color: #21f29d; font-family: 'Arial Black',Gadget,sans-serif; font-size: 160%;">FACTORS AFFECTING SOLUBILITY <span style="font-family: Georgia,serif;">**<span style="color: #21f29d; font-family: Arial,Helvetica,sans-serif; font-size: 130%; font-weight: normal;">PRESSURE <span style="font-family: Arial,Helvetica,sans-serif; font-size: 14px; font-weight: normal;">The change in pressure doesn't effect much of the solubility of a solid or liquid, but mostly influences the solubility of a gas. One common example of this theory is the opening of a new soda bottle. This soda holds in carbon dioxide gases that are dissolved in water under its' pressure, so that when the cap is removed, the pressure of the gas is brought down to atmospheric pressure. Since the gas leaves the solution at that lower pressure, you can see that the solubility of carbon dioxide in water is dependent upon the pressure of the carbon dioxide above the liquid(in this case, water). The experiment is explained in Henry's Law, which states that "at any specified temperature, the extent to which a gas dissolves in a liquid is directly dependent upon the pressure of the gas".

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 110%; font-weight: normal;">// SOLVENTS // What are solvents? Well, a solvent is any liquid, solid, or gas that dissolves another liquid, solid, or gas.

<span style="color: #21f29d; font-family: Arial,Helvetica,sans-serif; font-size: 132%; font-weight: normal;">TEMPERATURE ** <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%;">Generally, solubility increases as temperature increases; which is why temperature is often recorded along with solubility. You are able to see the relationship between the two terms in a basic graph. For example, cooks use the increased solubility of sugar when they make certain desserts likes fudge, or rock candy. The mixtures have to be heated until they reach their boiling points. The other ingredients must be added into the solution before it reached normal temperature again. The cooks use candy thermometers to check the exact temperatures that will best affect the results.

However, unlike solids, gases become less soluble as temperature increases. A common example of this would be the low carbon dioxide level in a bottle of flat soda. You will notice that leaving the soda bottle out of the refrigerator causes it to become flat, and much less fizzy. When you open the warm soda bottle, the carbon dioxide leaks loose from the bottle much faster, than if it were cold.

Overall, a solution will be able to dissolve more solute than it could a low temperatures. Sometimes, when a heated (and saturated) solution cools down, the extra solute that sits there will stay dissolved. This is called a **supersaturated solution**, because is has more dissolved solute than would normally be predicted at that given temperature. media type="custom" key="6197471"

<span style="color: #21f29d; font-family: 'Arial Black',Gadget,sans-serif; font-size: 21px; line-height: 30px;">RESOURCES > Frank, David, John Little, and Steve Miller. //Chemical Interactions//. Upper Saddle River, New Jersey: Pearson Education, Inc., 2009. 112-115. Print.
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; font-size: 12px; text-align: left;">Ben-Naim, Arieh (1974). // Water and Aqueous Solutions: Introduction to a Molecular Theory // . New York: Plenum Press.
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; font-size: 12px; text-align: left;">Lide, David R., ed. (2003). <span style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 16px; line-height: 26px;">//<span style="font-family: Arial,Helvetica,sans-serif; font-size: 79%; font-style: normal;">Handbook of Chemistry and Physics,84th edition. Boca Raton, FL: CRC Press .//
 * <span style="display: block; font-family: Arial,Helvetica,sans-serif; font-size: 12px; text-align: left;">Whitten, K. W.; Davis, R. E.; Peck, M. L.; and Stanley, G. G. (2004). <span style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 16px; line-height: 26px;">//<span style="display: inline; font-family: Arial,Helvetica,sans-serif; font-size: 12px; text-align: left;">General Chemistry. Pacific Grove, CA: Brooks/Cole. //
 * <span style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 16px; line-height: 26px;">//<span style="display: block; font-family: Arial,Helvetica,sans-serif; font-size: 12px; text-align: left;">Ophardt, Charles E. "Temperature and Pressure Effects on Solubility." //<span style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; display: inline; font-family: Arial,Helvetica,sans-serif; font-size: 12px; font-style: normal; letter-spacing: 1px; line-height: normal; text-align: left;">Virtual ChemBook <span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; display: inline; font-family: Arial,Helvetica,sans-serif; font-size: 12px; font-style: normal; letter-spacing: normal; line-height: 26px; text-align: left;">. Elmhurst College, 2003. Web. 12 May 2010. <[]> <span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; display: inline; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-style: normal; letter-spacing: normal; line-height: 26px; text-align: left;">.
 * <span style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; display: inline; font-family: 'Times New Roman',Times,serif; font-size: 16px; font-style: normal; letter-spacing: normal; line-height: 32px; text-align: left;">//Such a Solution Is//. Digital image. //Chemistry//. NMSU. Web. 19 May 2010. [].