If the solution is saturated, then the salt cannot be dissolved in it anymore.
Saturated meaning the solution can no longer dissolve any more of the solute particle.
This is how the amount of solute affect the solubility of salt. More amount, less solubility. Less amount, more solubility.
Solubility
The measure of how well a solute can dissolve at a given temperature is known as solubility. It is typically expressed as the maximum amount of solute that can dissolve in a specific amount of solvent under particular conditions, usually in grams of solute per 100 grams of solvent.
Stirring a salt increases its solubility by disrupting the equilibrium of solute particles at the surface of the solid. This helps more solute particles come into contact with the solvent, leading to faster dissolution and increased solubility.
Salting in is when you increase solubility of something in (for example) water by adding some salt to the water. Salting out is when you decrease solubility by adding salt -- sometimes just by adding more salt. Salting out might cause the precipitation of dissolved proteins for example.
Affecting factors of the solubility: 1. temperature 2. pressure 3. stirring 4. granulation of the solute 5. some added compounds 6. amount of the solute 7. the geometry of the beaker 8. the water volume
Solubility
solubility of that salt
The measure of how well a solute can dissolve at a given temperature is known as solubility. It is typically expressed as the maximum amount of solute that can dissolve in a specific amount of solvent under particular conditions, usually in grams of solute per 100 grams of solvent.
The movement of the particles in the solute and between solute and solvent are amplified at higher temperature and the solubility increase.
This depends on the solubility of the solute (e.g. table salt or milk sugar) and the kind of solvent (e.g. water or oil)
Stirring a salt increases its solubility by disrupting the equilibrium of solute particles at the surface of the solid. This helps more solute particles come into contact with the solvent, leading to faster dissolution and increased solubility.
Salt in water is an example of solubility.
Solubility of the material in the given solvent. EG, salt in water at 25 deg. C would be such an experiment.
Salting in is when you increase solubility of something in (for example) water by adding some salt to the water. Salting out is when you decrease solubility by adding salt -- sometimes just by adding more salt. Salting out might cause the precipitation of dissolved proteins for example.
salt
The principal characteristic of a solute is the solubility in a solvent, at a given temperature.
The amount of solute needed to produce the most concentrated solution would depend on the solute's molar mass and the desired concentration. Generally, adding more solute up to its solubility limit in 2.0 liters of solution would result in a more concentrated solution.