第11章溶液とコロイド

Imagine adding a small amount of sugar to a glass of water, stirring until all the sugar has dissolved, and then adding a bit more. You can repeat this process until the sugar concentration of the solution reaches its natural limit, a limit determined primarily by the relative strengths of the solute-solute, solute-solvent, and solvent-solvent attractive forces discussed in the previous two modules of this chapter. You can be certain that you have reached this limit because, no matter how long you stir the solution, undissolved sugar remains. The concentration of sugar in the solution at this point is known as its solubility.

The solubility of a solute in a particular solvent is the maximum concentration that may be achieved under given conditions when the dissolution process is at equilibrium.

When a solute’s concentration is equal to its solubility, the solution is said to be saturated with that solute. If the solute’s concentration is less than its solubility, the solution is said to be unsaturated. A solution that contains a relatively low concentration of solute is called dilute, and one with a relatively high concentration is called concentrated.

Solutions may be prepared in which a solute concentration exceeds its solubility. Such solutions are said to be supersaturated, and they are interesting examples of nonequilibrium states (a detailed treatment of this important concept is provided in the text chapters on equilibrium). For example, the carbonated beverage in an open container that has not yet “gone flat” is supersaturated with carbon dioxide gas; given time, the CO₂ concentration will decrease until it reaches its solubility.

As for any solution, the solubility of a gas in a liquid is affected by the intermolecular attractive forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent (see Figure 11.4) since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole energetic factor affecting solubility. For example, the water solubility of oxygen is approximately three times greater than that of helium (there are greater dispersion forces between water and the larger oxygen molecules) but 100 times less than the solubility of chloroform, CHCl₃ (polar chloroform molecules experience dipole–dipole attraction to polar water molecules). Likewise note the solubility of oxygen in hexane, C₆H₁₄, is approximately 20 times greater than it is in water because greater dispersion forces exist between oxygen and the larger hexane molecules.

Temperature is another factor affecting solubility, with gas solubility typically decreasing as temperature increases (Figure 11.8). This inverse relation between temperature and dissolved gas concentration is responsible for one of the major impacts of thermal pollution in natural waters.

When the temperature of a river, lake, or stream is raised, the solubility of oxygen in the water is decreased. Decreased levels of dissolved oxygen may have serious consequences for the health of the water’s ecosystems and, in severe cases, can result in large-scale fish kills (Figure 11.9).

The solubility of a gaseous solute is also affected by the partial pressure of solute in the gas to which the solution is exposed. Gas solubility increases as the pressure of the gas increases. Carbonated beverages provide a nice illustration of this relationship. The carbonation process involves exposing the beverage to a relatively high pressure of carbon dioxide gas and then sealing the beverage container, thus saturating the beverage with CO₂ at this pressure. When the beverage container is opened, a familiar hiss is heard as the carbon dioxide gas pressure is released, and some of the dissolved carbon dioxide is typically seen leaving solution in the form of small bubbles (Figure 11.10). At this point, the beverage is supersaturated with carbon dioxide and, with time, the dissolved carbon dioxide concentration will decrease to its equilibrium value and the beverage will become “flat.”

For many gaseous solutes, the relation between solubility, C_g, and partial pressure, P_g, is a proportional one:

where k is a proportionality constant that depends on the identity of the gaseous solute, the identity of the solvent, and the solution temperature. This is a mathematical statement of Henry’s law: The quantity of an ideal gas that dissolves in a definite volume of liquid is directly proportional to the pressure of the gas.

Deviations from Henry’s law are observed when a chemical reaction takes place between the gaseous solute and the solvent. Thus, for example, the solubility of ammonia in water increases more rapidly with increasing pressure than predicted by the law because ammonia, being a base, reacts to some extent with water to form ammonium ions and hydroxide ions.

Gases can form supersaturated solutions. If a solution of a gas in a liquid is prepared either at low temperature or under pressure (or both), then as the solution warms or as the gas pressure is reduced, the solution may become supersaturated. In 1986, more than 1700 people in Cameroon were killed when a cloud of gas, almost certainly carbon dioxide, bubbled from Lake Nyos (Figure 11.12), a deep lake in a volcanic crater. The water at the bottom of Lake Nyos is saturated with carbon dioxide by volcanic activity beneath the lake. It is believed that the lake underwent a turnover due to gradual heating from below the lake, and the warmer, less-dense water saturated with carbon dioxide reached the surface. Consequently, tremendous quantities of dissolved CO₂ were released, and the colorless gas, which is denser than air, flowed down the valley below the lake and suffocated humans and animals living in the valley.