Raoult's Effect (related to boiling point elevation and freezing point depression)

Raoult's Law explains how adding a non-volatile substance (like salt or sugar) to a solvent (water, for example) affects its boiling and freezing points. When you mix a solute into a solvent, it lowers the solvent's vapor pressure, meaning the liquid needs a higher temperature to boil—raising its boiling point. Similarly, it makes it harder for the liquid to freeze, lowering its freezing point. This occurs because the dissolved particles interfere with the process of molecules escaping or forming solid crystals, leading to higher boiling points and lower freezing points compared to pure solvent.