Many ionic compounds crystallize with a fixed number of water molecules trapped inside their crystal lattice — these are hydrates. The water is held loosely enough that heating the crystal drives it off as vapour, leaving behind the pure ionic compound (the anhydrous salt) with a visibly different appearance — for instance, blue crystals turn into white anhydrous powder when heated. Because the mass lost is entirely water, you can use it, together with the mass of anhydrous salt left behind, to figure out exactly how many water molecules were attached per formula unit.
Naming and Writing Hydrate Formulas
A hydrate formula is written as , where the raised dot means "combined with," not multiplication, and is the fixed whole-number count of water molecules per formula unit — for example, (copper(II) sulfate pentahydrate) has 5 water molecules per formula unit of . The number is fixed, not "however damp the crystal happens to be", because the water molecules sit in definite positions in the crystal, many of them clustered around the metal ions. The name is the ordinary ionic name followed by a Greek prefix and the word "hydrate".
| Formula | Name | Common name or use |
|---|---|---|
| copper(II) sulfate pentahydrate | blue vitriol; turns white when dehydrated | |
| magnesium sulfate heptahydrate | Epsom salt | |
| calcium sulfate dihydrate | gypsum, used in drywall | |
| sodium carbonate decahydrate | washing soda | |
| cobalt(II) chloride hexahydrate | pink; the anhydrous salt is blue (humidity indicator paper) |
Because the water is part of the formula, it is part of the molar mass: For copper(II) sulfate pentahydrate that is so more than a third of the blue crystal's mass is water. This matters in the lab: if a recipe needs of copper(II) sulfate and you weigh out the pentahydrate, you need , not the you would weigh for the anhydrous powder.
Finding from Heating Data
The standard experiment: weigh an empty crucible, add the hydrate and weigh again, then heat gently. Cool the crucible (ideally in a desiccator so it can't pick up moisture from the air) and reweigh. Repeat heating, cooling and weighing until two readings agree; this is called heating to constant mass, and it is the only evidence that all the water is gone. The mass that disappeared is water, and the mass that remains is anhydrous salt.
- Mass of water lost = mass of hydrate before heating mass of anhydrous salt after heating.
- Convert the mass of water lost to moles using .
- Convert the mass of anhydrous salt to moles using its own molar mass.
- rounded to the nearest whole number.
Why a mole ratio? The formula says "5 water molecules per 1 formula unit of salt", which is a count, so it can only be found by comparing moles, exactly as in an empirical formula. Comparing grams would fail because a water molecule () is far lighter than a formula unit of salt. Since the salt's mole value is the one you divide by, comes out as "waters per formula unit". Experimental data give something like or ; round to the nearest whole number.
Sources of Error and Their Effect on x
| What went wrong | Effect on the measured water lost | Effect on calculated x |
|---|---|---|
| Not heated to constant mass (some water left) | too small | too low |
| Anhydrous salt reabsorbed moisture before weighing | too small | too low |
| Solid spattered out of the crucible | too large | too high |
| Heated so strongly the salt decomposed (e.g. losing ) | too large | too high |
Exam questions love this reasoning. Trace the error through the calculation: every gram lost counts as water, so anything else that escapes (spattered solid, decomposition gases) inflates , and it also shrinks the anhydrous mass, which lowers ; both push up. Water that stays behind does the opposite. The colour change is a useful check too: blue becoming uniformly white means dehydration is complete, and a black residue means the salt has started to decompose.