Boiling point depression

In the 1920s, it was not feasible to accurately measure the molecu-f lar weight of natural or synthetic polymers. Classical methods 1 of molecular weight determina-V tion, those based upon colligative x properties, elevation of boiling point, depression of freezing point and lowering of vapor pressure, worked very well for low-molar-mass compounds, but were essentially useless for macromolecules. Modern instrumental methods that... 

Comparing Which of the following solutions has the highest concentration Rank the solutions from the greatest to the smallest boiling point depression. Explain your answer. 

The quantity is obtained by end-group analysis or by measuring a colligative property such as elevation of boiling point, depression of freezing point, or osmotic pressure [1,2]. 

Elevation of boiling point/depression of freezing point... 

Until the middle of the nineteenth century colloidal systems were regarded as being outside the realm of well behaved chemical systems because they did not behave in a manner expected of an aqueous solution. Such physico-chemical properties of colloidal solutions as the exhibition of osmotic pressure, electrolytic conductance, lowering of vapour pressure, elevation of boiling point, depression of freezing point etc. were different. Howwer, colloids must constitute extremely well behaved systems because life is a manifestation of various colloidal states. All protoplasm is in colloidal form. Most of the biologieal fluids, notably blood, lymph, milk, bile, and digestive secretions are colloidal solutions. Moreover, the biomembranes may themselves be considered to be a manifestation of the colloidal state. 

Those properties which depend only on the number of particles (or molecules) present in the solution and not on the nature of the substance eu"e called colligative properties. In other words, these properties depend on the concentration of the solution. The examples of colligative properties are osmotic pressure, relative lowering of vapour pressure, elevation of boiling point, depression in freezing point etc. 

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