Tag: Solute

Vitamin A deficiency affects over a billion people globally, yet the chemical behavior of this essential nutrient is often misunderstood. The question of, "is vitamin A a solute?" centers on the nutrient's solubility. The correct answer depends on the type of liquid involved.

Dissolving sugar in water is a physical change, not a chemical one, because the molecules of both substances remain intact. The process of what is it called when you put sugar in water is known as dissolution, which results in a homogeneous mixture called a solution.

The freezing point of water is 0°C (32°F), but when a solute like glucose is added, that temperature drops significantly. Glucose itself does not freeze in the conventional sense, as it exists as a crystalline solid at room temperature and is a solid, not a liquid, when pure. However, when dissolved in a solvent like water, it interferes with the solvent’s ability to form a solid crystal lattice, thereby lowering the solution's freezing point.

In chemistry, a 10% glucose in water by mass solution contains exactly 10 grams of glucose for every 100 grams of the total solution. This fundamental metric is used to express the concentration of a mixture accurately and is commonly utilized in various scientific and industrial applications.

In chemistry and everyday life, the phenomenon of dilution is a fundamental concept. When you add more water to a strong cup of coffee, for example, the reason you decrease concentration is because you are increasing the total volume while the amount of coffee grounds remains the same. This simple principle is governed by the laws of concentration and dilution.