solute

chemistry

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July 14, 2026

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In chemistry, a solute is a dissolved substance within a solvent to form a solution. Solubility refers to the degree to which a solute can dissolve in a solvent, typically measured in grams of solute per liter of solvent. The principle of "like dissolves like" generally applies, meaning substances with similar chemical properties tend to dissolve in each other.12

Solubilities are influenced by factors such as temperature and pressure. For solids in liquids, solubility usually increases with temperature. For gases in liquids, solubility generally decreases with rising temperature and increases with higher pressure. A solution that can dissolve no more solute at a given temperature and pressure is considered saturated.2

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fluid
…acids, phosphate, and proteins), and solutes (e.g., proteins and glucose) of the body are not dispersed evenly throughout bodily fluids. Intracellular fluid contains relatively large quantities of potassium, phosphate, and proteins, and extracellular fluid contains relatively large quantities of sodium and chloride ions and smaller concentrations of proteins than found…
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…acids, phosphate, and proteins), and solutes (e.g., proteins and glucose) of the body are not dispersed evenly throughout bodily fluids. Intracellular fluid contains relatively large quantities of potassium, phosphate, and proteins, and extracellular fluid contains relatively large quantities of sodium and chloride ions and smaller concentrations of proteins than found…
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chemical analysis
Extraction
…of the relative solubilities of solutes in immiscible solvents. If the solutes are in an aqueous solution, an organic solvent that is immiscible with water is added. The solutes will dissolve either in the water or in the organic solvent. If the relative solubilities of the solutes differ in the…
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…of the relative solubilities of solutes in immiscible solvents. If the solutes are in an aqueous solution, an organic solvent that is immiscible with water is added. The solutes will dissolve either in the water or in the organic solvent. If the relative solubilities of the solutes differ in the…
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food preservation
The freezing process
…of different soluble particulates (solutes) in the water present in foods, most foods begin to freeze at a temperature between 0 and −5 °C (32 and 23 °F). In addition, the removal of latent heat in foods during freezing does not occur at a fixed temperature. As the water…
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…of different soluble particulates (solutes) in the water present in foods, most foods begin to freeze at a temperature between 0 and −5 °C (32 and 23 °F). In addition, the removal of latent heat in foods during freezing does not occur at a fixed temperature. As the water…
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inland water ecosystem
Physical and chemical properties of water
…the amounts and types of solutes. The major inorganic solutes are the cations (positive ions) sodium, potassium, calcium, and magnesium and the anions (negative ions) chloride, sulphate, and bicarbonate/carbonate. When the total concentration of all these ions (i.e., the salinity, or salt content) is less than 3 grams per litre…
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…the amounts and types of solutes. The major inorganic solutes are the cations (positive ions) sodium, potassium, calcium, and magnesium and the anions (negative ions) chloride, sulphate, and bicarbonate/carbonate. When the total concentration of all these ions (i.e., the salinity, or salt content) is less than 3 grams per litre…
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