Properties— Strength in Numbers

In the experimental sciences what we know we call the laws of inevitability, what is unknown to us we call vital force. Vital force is only an expression for the unknown remainder over and above what we know of the essence of life. 

When dealing with chemical reactions, the first questions usually have to do with the identity of the material. What s the reactant What s the product What s that smell WTien it comes to the colligative properties of solutions, however, the question is how much, not what kind, of solute is in the solution. In other words, it may matter to you whether you put sugar or brandy in your tea, but as long as it is the same number of molecules from sugar as from brandy, it would not matter a whit to the colligative properties of the tea. 

The colligative properties of solutions are physical properties, not chemical properties, because the chemical nature of the solute and the solvent remain unchanged. In truth, in solutions where there are significant intermolecular forces between particles, different solutes may 

When we talk about vapor-pressure lowering, we are talking about 

Osmosis is the tendency for solvent to flow into salty solutions to dilute them. Osmosis is responsible for the revival of wilted celery when soaked in pure water water flows into the celery to dilute the salty cells. Osmosis is responsible for pickles pickling water flows out of the pickles in an attempt to dilute the salty brine. How does the taste get into the pickle Osmosis is also striving for equilibrium, and equilibrium situations in chemistry are dynamic. At equilibrium, the flavorful molecules will be redistributed between pickle and brine. Recall the demonstration with the paper towel and the food dye the paper towel was allowed to take on its equilibrium load of water from a puddle, and then food dye was added to the puddle. Because equilibrium is dynamic, some food dye eventually found its way into the towel. At equilibrium there will be more water outside the pickle cell than inside, but the flavoring in the brine will have found its way into the pickle. 

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