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Solubility and Saturation

🎓 Class 8 Science CBSE Theory Ch 9 — Reaching the Age of Adolescence ⏱ ~25 min
🌐 Language: [gtranslate]

This MCQ module is based on: Solubility and Saturation

[myaischool_lt_science_assessment grade_level="class_8" science_domain="biology" difficulty="basic"]

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: The maximum amount of a solute that can dissolve in 100 g of a solvent at a given temperature. It is a property of the pair of substances involved and depends on temperature (and, for gases, on pressure).

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.

🌤️
Unsaturated
Less solute than the solvent can hold. Adding more solute will still dissolve.
⚖️
Saturated
Exactly the maximum. The next pinch of solute will not dissolve and will settle to the bottom.
🌋
Supersaturated
More solute than the usual maximum — produced by careful heating and cooling. Very unstable; a single disturbance makes crystals reappear.
Fig 9.4 — Three Kinds of Solutions Unsaturated Saturated Supersaturated undissolved solute
Fig 9.4 — Left to right: room for more solute, bottom still clear; exactly full; jammed full with extra settling at the bottom.
🧪 Activity 9.2 — Push Water to its Sweet Limit

You need: A beaker, 100 mL water at room temperature, sugar, a stirring rod, a thermometer (optional), a hot plate (with adult help).

  1. Start with 100 mL of cold water. Add sugar spoon-by-spoon, stirring after each spoon. Count carefully.
  2. 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.
  3. With adult help, warm the beaker gently. Now add a few more spoons of sugar — does it dissolve?
  4. Stop heating, cover the beaker and let it cool down very slowly without shaking. Watch what happens after some time.
Predict: Will hot water hold more sugar than cold water? What might happen to the extra sugar as the liquid cools?

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 most solids in water: Solubility increases with temperature. Hot tea dissolves sugar faster and in larger amounts than cold tea.
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.
Fig 9.5 — Solubility vs Temperature Temperature → Solubility → Solid (e.g. sugar) Gas (e.g. CO₂)
Fig 9.5 — The two curves go in opposite directions: heating helps solids dissolve but drives gases out.

(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.

Why ice melts quickly in hot water: Hot water particles have more kinetic energy. When they bump against an ice cube, they pass this energy to the ice particles, loosening them from their rigid crystal lattice. The ice turns into liquid water and instantly mixes — a reminder that temperature powers dissolution.

🧠 Competency-Based Questions

Scenario: Arjun prepares lemonade in two jugs. Jug A uses chilled water, Jug B uses hot water. He adds 5 spoons of sugar to each and stirs. He then opens a fresh bottle of cola kept in the fridge and another kept on the kitchen counter.

Q1. L1 Remember Define solubility. In what units is it usually expressed?

Answer: Solubility is the maximum amount of solute that can dissolve in 100 g of a given solvent at a given temperature. It is expressed in grams per 100 g of solvent.

Q2. L2 Understand In Arjun's experiment, in which jug will sugar dissolve faster and to a greater extent?

  • A. Jug A (cold water)
  • B. Jug B (hot water)
  • C. Both equally
  • D. Neither, sugar never dissolves
Answer: B. Solubility of most solids — including sugar — increases with temperature. Hot water has faster-moving particles that make room for more sugar.

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?

Answer: Only 32 g will dissolve, forming a saturated solution. The remaining 18 g will sit undissolved at the bottom of the beaker.

Q4. L4 Analyse Why does the cola kept on the kitchen counter fizz more violently when opened than the chilled cola?

Answer: Gases are less soluble in warmer water. Warm cola already holds the CO2 more weakly, so when pressure is suddenly released the gas rushes out as a bigger "fizz". Chilled cola holds CO2 more tightly and releases it more gently.

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?

Answer: Incorrect. Supersaturated solutions are actually the least stable. They carry more solute than the solvent can normally hold, so the slightest trigger — a crystal, vibration or scratch — makes the extra solute crash out of the liquid. The saturated (not supersaturated) solution is the stable upper limit.

🔗 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.

  • A. Both A and R are true, and R correctly explains A.
  • B. Both A and R are true, but R does not explain A.
  • C. A is true, R is false.
  • D. A is false, R is true.
Answer: A. Cold soda holds CO2 more tightly (higher solubility), so it loses less gas on opening.

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.

  • A. Both A and R are true, and R correctly explains A.
  • B. Both A and R are true, but R does not explain A.
  • C. A is true, R is false.
  • D. A is false, R is true.
Answer: A. A seed crystal gives the excess solute a surface to stick to, triggering rapid crystallisation.

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.

  • A. Both A and R are true, and R correctly explains A.
  • B. Both A and R are true, but R does not explain A.
  • C. A is true, R is false.
  • D. A is false, R is true.
Answer: D. A is false — pressure hardly affects solid solubility. R describes the effect correctly, but only for gases.
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