The amount of solute that can dissolve in 100g of solvent will vary as the solubility of different substances vary, but solubility also depends upon other factors such as temperature. For example the solubility for glucose at room temperature is 91g/(100ml).
solubility
Solubility : is the amount of solute in grams that dissolve in
Ethanol is the solvent and sucrose is the solute.
Percent by Volume of Solute in Solvent = Volume Solute/ (Volume Solvent + Volume Solute) * 100% = 48/ 192 = 25%
f.p depression = (freezing point of pure solvent)-(freezing point of solution) -------> 178.4-166.2=12.2
The component water is the solvent in this case.
As the temperature of the water increases, the amount of solute (in this case NH4Cl) that can be dissolved increases.
The important difference between how concentration and solubility are measured lies in what they refer to. Concentration refers to the amount of a substance (solute) present in a given quantity of another substance (solvent or solution). Concentration can be measured in various ways, such as molarity (moles of solute per liter of solution), mass percentage, or parts per million (ppm). On the other hand, solubility is a measure of how much of a solute can dissolve in a given amount of solvent to form a saturated solution under specific conditions (temperature and pressure). Solubility is typically expressed as the maximum quantity of solute (in grams) that can dissolve in a fixed amount of solvent (usually in 100 grams or per liter) to form a saturated solution. Therefore, concentration refers to the actual amount of solute present in a solution, while solubility refers to the maximum amount that can dissolve in a specific amount of solvent.
Mass of solute X 100 Mass of solvent
Ethanol is the solvent and sucrose is the solute.
In the context of patis, which is a Filipino fish sauce, the solute is the salt that is dissolved in the liquid extracted from fermented fish, while the solvent is the liquid itself.
Not 100% sure, but I believe the solvent is the water and the solute is the kool aid powder
Solubility of a solute is the amount of this substance dissolved in a given solvent, at a given temperature and pressure; the solubility is expressed in g/L or g/100 mL.
Solvent is what the solute is dissolved in.We usually think of the solvent as being a liquid like water, alcohol or petrol / gasoline. However, the solvent could be a gas or even a solid eg mineral deposits can dissolve through rock under pressure and time.Solute is what dissolves.Sugar dissolving in water would be the solute, sugar dissolving in the solvent, water.Solution is the resultant solute/solvent mix.When making a one litre (1 dm3) solution, the solute is dissolved in a small amount of solvent and then solvent is added to make the solution up to 1 litre.Solubles is not a term used so much in solution chemistry. There are, however, Solubility Tables that tell the chemist which salts are soluble in water and which are not. Soluble salts dissolve more than 10 g / 100 mL; moderately soluble salts dissolve less than 10 g/100 mL and insoluble salts dissolve less than 1 g/ 100 mL at room temperature.
Any point above a solubility curve for a substance represents a solution that is supersaturated with that substance. This means that the solution contains more solute than would normally be stable at that temperature, and precipitation or crystallization of the excess solute may occur.
Amount of a substance (calledthe solute) that dissolves in a unit volume of a liquid substance (called the solvent) to form a saturated solution under specified conditions of temperature and pressure. Solubility is expressed usually as moles of solute per 100 grams of solvent.
Solubility is the ability of a solute to dissolve in a solvent in order to form a homogeneous solution. Relative solubility refers to the solubility of different substances.
Its a ratio of solute in solutions. Concentration= (Mass of solute/Volume of solvent) * 100
Factors affecting solubility:1. the nature of solute/solvent (chemical composition, polarity)2. temperature3. pressure4. stirring5. surface area of the solute6. some added compounds7. amount of the solute 8. the geometry of the beaker