This MCQ module is based on: Solubility and Saturation
Solubility and Saturation
9.4 How Much Will Dissolve? — Solubility
Try an experiment in your mind. Pour 100 mL of water at room temperature into a glass, and start adding sugar one spoon at a time. The first few spoons vanish as you stir. Keep going. After 40–50 spoons, the last spoon refuses to go in — sugar starts piling up on the bottom, no matter how hard you stir. The water has had enough.
Solubility is usually written in grams of solute per 100 grams of solvent. For example, the solubility of common salt (NaCl) in water at 20 °C is about 36 g per 100 g of water. Add more than that — it will simply sink to the bottom as undissolved crystals.
9.5 Saturated, Unsaturated and Supersaturated Solutions
Depending on how much solute has been dissolved compared to the maximum, a solution falls into one of three buckets.
You need: A beaker, 100 mL water at room temperature, sugar, a stirring rod, a thermometer (optional), a hot plate (with adult help).
- Start with 100 mL of cold water. Add sugar spoon-by-spoon, stirring after each spoon. Count carefully.
- Continue until no more sugar can dissolve — crystals remain at the bottom even after stirring for two minutes. Record this number; this is the saturation point at room temperature.
- With adult help, warm the beaker gently. Now add a few more spoons of sugar — does it dissolve?
- Stop heating, cover the beaker and let it cool down very slowly without shaking. Watch what happens after some time.
What you observe:
- Cold water accepts roughly 200 g of sugar before refusing more — that is the saturated solution.
- After heating, you can dissolve much more (easily 300+ g) — the hot water became thirstier.
- As the covered liquid cools, it stays clear for a while — it is now supersaturated. The slightest nudge — a crystal dropped in, or a scratch on the glass — causes sugar to suddenly crystallise back out. That is how rock candy (misri) is made!
Why? Heating makes water particles move faster, opening more "room" for sugar. Cooling squeezes that room shut again — but it takes a trigger for the extra sugar to come out.
9.6 Factors that Affect Solubility
Not every solute dissolves equally well in every solvent. Three factors decide how much will dissolve: the nature of the solute and solvent, the temperature, and (for gases) the pressure.
(a) Nature of Solute and Solvent
A simple rule chemists use is "like dissolves like". Water, which is a polar liquid, easily dissolves polar solutes like salt, sugar and vinegar. Kerosene and oil, which are non-polar, dissolve greasy stains and wax but ignore salt and sugar. That is why grease on a plate laughs at plain water but melts away in soapy water.
(b) Temperature
This factor behaves differently for solids and gases.
For gases in water: Solubility decreases with temperature. Warming a bottle of cola makes its CO2 fizz out faster. That is also why fish struggle in very warm ponds — the dissolved oxygen escapes.
(c) Pressure
Pressure matters mainly for gases dissolved in liquids. A fizzy-drink bottle is sealed under high pressure, forcing lots of CO2 to dissolve. The moment you unscrew the cap, pressure drops and CO2 rushes out as bubbles. Pressure has almost no effect on solid or liquid solutes.
🧠 Competency-Based Questions
Q1. L1 Remember Define solubility. In what units is it usually expressed?
Q2. L2 Understand In Arjun's experiment, in which jug will sugar dissolve faster and to a greater extent?
Q3. L3 Apply The solubility of KNO3 at 20 °C is 32 g per 100 g water. If Ria dissolves 50 g of KNO3 in 100 g water at 20 °C, what will she observe?
Q4. L4 Analyse Why does the cola kept on the kitchen counter fizz more violently when opened than the chilled cola?
Q5. L5 Evaluate A student claims that a supersaturated solution is the most "stable" kind of solution because it contains the most solute. Is this correct?
🔗 Assertion–Reason Questions
Assertion (A): Cold soda fizzes less than warm soda when the cap is opened.
Reason (R): The solubility of gases in liquids decreases with a rise in temperature.
Assertion (A): A supersaturated sugar solution can crystallise suddenly when a single sugar crystal is dropped in.
Reason (R): The extra solute in a supersaturated solution is held very weakly and needs only a tiny trigger to fall out.
Assertion (A): Pressure is an important factor for the solubility of solids in water.
Reason (R): Increasing pressure pushes more solute particles into the solvent.