Hi!
I haven't been able to find a sufficiently satisfying answer to a
student's question, after some thought and research in texts, and I
wonder if somebody in the phys-l gang might have a suggestion.
What is the actual mechanism by which a solution of sugar and water
(for example) holds more solute at higher temperatures? The space
between molecules doesn't seem to be increasing appreciably- a cup of
coffee doesn't significantly shrink as it cools. We're talking about a
true solution, not just a suspension here, so increased Brownian motion
wouldn't seem to be the reason. What is? Increased stirring at higher
temperatures on a molecular level? Any ideas or references will be
appreciated!
Richard Halada
Rowlett High School