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In one our organic chemistry labs, we had to measure the boiling point of the first evaporated liquid and then compare the measured boiling point with its literature value.
My question is that: why isn't the boiling point elevated for first evaporated liquid due to the presence of another liquid in solution?
Why is that only non volatile solid solutes can contribute to the elevation of boiling point?
I will be filled with gratitude if someone can help me with the above! Thank you!
My question is that: why isn't the boiling point elevated for first evaporated liquid due to the presence of another liquid in solution?
Why is that only non volatile solid solutes can contribute to the elevation of boiling point?
I will be filled with gratitude if someone can help me with the above! Thank you!