EVALUATION OF THE EFFECTS OF SALT CONCENTRATIONS ON THE THERMODYNAMIC PROPERTIES OF WATERS IN LAKE VICTORIA.

The presence of different cations in water does affect thermodynamic properties differentiary. Lake Victoria has many inflows (rivers) emanating from an agricultural areas. Consequently, it is expected that the will harbor a huge amount of cations. This research was focused on the salt effects on the thermodynamic properties of the waters of Lake Victoria. Where the mean〖 P〗^H of the wet season was acidic at 6.42? 0.11, close to neutral and exhibited little variability, thus showing high stability. Further observations were made on the P^Hof the dry season which had mean of 6.53?0.28 in this research. A SAMSUNG refrigerator (Model SR-L727EV) was used for freezing and a HACH heater (Model 240vac) were used for boiling purposes. Digital thermometer (Model 4445001) was used for temperature logging throughout the experiments. Analysis of variance was carried out to determine any significant differences of the cations concentrations on the water samples and on whether the cations significantly affected melting (point depression, boiling point elevation and vapor pressure deficit. It also was observed that cation concentration was significantly different and that direct addition of similar molar concentrations (0.2 moles) of the cations affected melting point, boiling point and vapor pressure significantly and differentially. Correlation models were developed that can be used to predict the effect of salt addition on thermodynamic properties.