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Experimental Chemistry

Topic 6 of 6

Use melting and boiling data

A physical measurement supports identity; a single match is not proof.

O-Level 5086 / 5088 (2026) / SEC G3 K326 / K328 (2027)

Use melting and boiling data

A physical measurement supports identity; a single match is not proof.

At a specified pressure, a pure substance melts sharply and boils at a characteristic temperature. Soluble impurities usually lower and broaden the melting range and can raise the boiling point. Compare measured data with reference values taken under comparable conditions; a mixture may have a changing boiling temperature.

Worked example

Interpret a melting range

Pure substance P melts at 82 degrees C. A sample melts over 76-80 degrees C.

  1. The lower, broader melting range is inconsistent with a pure sample of P.
  2. It is consistent with P containing impurities, although more evidence is needed to establish identity.
Answer

The sample is impure if it is P. A matching single temperature alone would not uniquely identify an unknown.

Worked example

Match two measurements to reference data

At the same pressure, pure P melts at 18 degrees C and boils at 126 degrees C; Q melts at 18 degrees C and boils at 154 degrees C. Unknown X melts sharply at 18 degrees C and boils steadily at 154 degrees C. A second sample, claimed to be Q, melts over 12-16 degrees C. Interpret both samples.

  1. The melting point alone cannot distinguish P and Q: both have the same value.
  2. The boiling point of X matches Q, not P. Within the supplied candidates, both measurements support pure Q.
  3. The second sample melts below the reference temperature over a range. If it is Q, the data indicate impurities.
Answer

X is consistent with pure Q. The second sample is impure Q if its claimed identity is correct; its melting range alone cannot establish identity.

Check your understandingA liquid is clear and colourless. Is it necessarily pure?Think it through, then reveal the answer
No. Dissolved substances may be colourless. Use evidence such as boiling behaviour, chromatography or other relevant tests rather than appearance alone.