Colligative Properties - Boiling Point Elevation, Freezing Point Depression & Osmotic Pressure

[@TheOrganicChemistryTutor]

Colligative Properties - Free Formula Sheet: bit.ly/3BBulk6 Direct Link to the Full 72-minute Video: bit.ly/3WVgsmB Chemistry 2 Final Exam Review: kzbin.info/www/bejne/ooTQe4FnlNqJpqs Chemistry PDF Worksheets: www.video-tutor.net/chemistry-basic-introduction.html

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did you pass the second time?

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Omg, you are so amazing at explaining these properties. I was still kind of lost after 2 weeks of going over this in Gen Chem 2 between lectures, homework, and reading the text, but I came to understand all 4 properties in the first 11 minutes of your video. Keep up the amazing work!!

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This is the best explanation of colligative properties on KZbin! Could you also make a video explaining all CONCENTRATION TERMS of solutions like molarity, molarity, normality, etc and please include a few questions as well! Thanks in advance!

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molality*'

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@@joshuacostello4072 yeah sorry for the typo 😁

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taking the same test, goodluck. UNC Chem department pls go easy on us.

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how much did u score ?

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@@pugazharasu1193 75 🤩, but the class average was 68 so I’ll take it

[@georgesadler7830]

Professor Organic Chemistry Tutor, thank you for a solid breakdown and analysis into Colligative Properties in AP/General Chemistry. The step-by-step explanation along with the practice problems is an excellent way to understand Colligative Properties in Modern Chemistry. This is an error free video/lecture on KZbin TV with the Organic Chemistry Tutor.

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0:31 - boiling point elevation 3:44 - freezing point depression 8:37 - vapor pressure 10:46 - osmotic pressure 13:44 - sample questions

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Hey guys for all of you , osmotic pressure:- π=CRT (⟨• C=n/v⟩) π=n×RT/v (• n= w2/m2) π=w2×RT/m2×v That's ! it buddies ❤❤

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If milk is boiled upto it's boiling point and continued it becomes steam leaving water out as steam. The milk portion starts to get thick. So, it is evaporation and solidification like separating water from milk. If it had been boiling on high flame and the level got raised to spill, it was because of pressure built upto the crossing point beyond which it gets thrown out of the vessel that cannot accomodate the bubbling milk or moving higher upwards similar to fountain of water also called dancing in air as formations. So, it is based on pressure, flow and temperature. It is dependent on milk properties. It is not never advisable to spill milk. Spilling creates mess, tack and smelling. The inference of boiling action is pressure building, settling down as content and moisture thrown out in the air using heat used.

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Is the melting point depressed equally as much as the freezing point by colligative forces?

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If 10.00 g of NH4NO3 (M.W. = 80.043 g/mole) are dissolved in 75.00 mL of ethanol, what is the vapor pressure of the solution? I need complete explanation for this.

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Your video's are amazing! You did made a little mistake I think: At the part of Osmotic Pressure, R is equal to 8,3144 and even times a 1000 if you use M as mol and (because you made rid of V which is in L and not m^3)

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