What happens to the boiling point of a solvent with the addition of a non-volatile solute?

When a non-volatile solute is added to a solvent, the boiling point of the solvent increases. This phenomenon is known as boiling point elevation, which is a colligative property of solutions.

The presence of the solute disrupts the ability of the solvent molecules to escape into the vapor phase, which is necessary for boiling to occur. When the vapor pressure of the solution is compared to that of the pure solvent, the addition of the solute results in a lower vapor pressure. As a result, a higher temperature is required to reach the boiling point, which is the temperature at which the vapor pressure of the solution equals the atmospheric pressure.

This property is particularly important in various applications, such as cooking and food preservation, where the boiling point of water is raised by adding substances like salt or sugar. Therefore, the addition of a non-volatile solute leads to an increase in the boiling point of the solvent.