Instead of boiling pure liquid water, if we add a solute to it, the resulting solution behaves differently when heated. The molecules in a liquid solution are less organized as compared to those in pure water; this is because the solute molecules or ions are free to move about randomly. As a result, the water molecules are more disorderly in a solution as compared to pure water.
The boiling point of a solution of sugar in water, under a given pressure, increases with the concentration of the solution. Also, decreasing purity increases the boiling point of the solution. It has been proven that the same conclusion may be extended to most solvents as well.
It is also interesting to note that the addition of a solute to a solvent also has an effect on the freezing point of the solvent – it lowers the freezing point of the solvent.
