Talk:Saturation (chemistry)

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There was a whole load of irrelevant stuff on Sucrose which really belongs here? 09:22, 12 February 2006 (UTC) When you add sugar to water, the sugar crystals dissolve and the sugar goes into solution. But you can't dissolve an infinite amount of sugar into a fixed volume of water. When as much sugar has been dissolved into a solution as possible, the solution is said to be saturated.

The saturation point is different at different temperatures. The higher the temperature, the more sugar that can be held in solution.

When you cook up a batch of candy, you cook sugar, water, and various other ingredients to extremely high temperatures. At these high temperatures, the sugar remains in solution, even though much of the water has boiled away. But when the candy is through cooking and begins to cool, there is more sugar in solution than is normally possible. The solution is said to be supersaturated with sugar.

Supersaturation is an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation. Stirring or jostling of any kind can cause the sugar to begin crystallizing.

Great, let's have a page with five different definitions[edit]

Shouldn't this really be a disambiguation page (or merged with the main disambig page for 'saturation') and each definition then have its own page? It is not helpful to link to a page, even after disambiguation, and find that a reader has to guess one of five meanings. SimonTrew (talk) 18:36, 17 March 2009 (UTC)

   Yeah, great: This horse only has three legs, we should advertise it as a tricycle! How do i know thou art no Dab page? I have not time to count the ways. But after 2.5 years, what may have been a bad joke was finally taken seriously last month.
   I'll try to make time to see if any of the six points lacks a corresponding entry at the Dab Saturation. If they're all covered, i'll overwrite it with a Rdr to a section of the Dab page, the appropriate treatment for such an INCDAB.
--Jerzyt 21:55, 6 December 2011 (UTC)


"In organic chemistry, a saturated compound has no double or triple bonds or ring" is not true, the definition is to have only single bonds between the carbon atoms, else a double bond with oxygene would count as not saturated and I am not sure about the ring definition, I think its not true too — Preceding unsigned comment added by (talk) 12:48, 9 October 2014 (UTC)

Good point. I tried to fix the problem. --Smokefoot (talk) 14:06, 9 October 2014 (UTC)

Saturation thermodynamics ?[edit]

Should this not be a different topic in Wikipedia, Saturation in chemistry not to mention the general use of the word is completely different. Having it misused will lead to confusion. That point at which a substance has reached (vapor point)(boiling point) and it being cooled or superheated is already defined. Saying it is saturated could have two different meanings, I know this word has been misused in this article, and further more I contend that it was misused in thermodynamics as well more likely due to sub-par education and people thinking it was the correct word. I also understand that word usage is fluid and if society uses it enough it can become a meaning. I contend that either you remove chemistry from the word saturation or remove thermodynamics (steam operator idiom) and make a new article by itself with an actual reference.

Here is an example of the correct use of boiling point not saturation. Any increase in temperature of the steam above it’s boiling point (212 degrees) is called “superheat”.

Now in reference to thermodynamics or a refrigeration tech idiom not chemistry, Saturation is simply the term used to describe the point where a change of state in a substance is taking place. At sea level pressure or vacuum or pressurized vessel. Using it is tricky because after awhile you find you are confusing the subject at hand.

For example lets take "boiling point" and exchange it for saturation.

Here is an example of the correct use of saturation. Any increase in temperature of the steam above it’s saturation (212 degrees) is called “superheat”. We will go with sea level temps and pressure to keep it simple.

Does this seem right for chemistry?

Next example Subcooled is any temperature of a liquid or solid below it’s boiling point. Water at 211 degrees has been subcooled by one degree F temperature.

Now lets remove boiling point.

Subcooling is any temperature of a liquid or solid below it’s saturation is consider subcooled.

Does this seem right for chemistry?

Do I need to go on? While the world may have took the word saturation and turned it into something it was not. We should at least state a clear difference in its use in chemistry.

— Preceding unsigned comment added by (talk) 03:50, 24 February 2015 (UTC)