50.5g of glucose
glucose is 180.18 g/mol
50.5/180.18 = 0.280 mol glucose
0.280 mol glucose/0.475 kg H2O = 0.589 m which is molality
deltaTsubF = (-1.86 degress C/m)(0.589) = -1.10 degrees C
-1.10 degrees C + 0.00 degrees C = -1.10 degrees C as your freezing point seeing that 0.00 degrees is the standard freezing point of water
deltaTsubB = (0.512 degrees C/m)(0.589) = 0.301568
it asks for 6 sig figs so
0.301568 degrees C + 100.000 degrees C (boiling point H2O) = 100.302 degrees C
Mastering Chemistry sucks sometimes....
Freezing pt is zero. boiling pt is 100
Freezing typically slows down enzyme activity by reducing the kinetic energy of the molecules, leading to a decrease in reaction rates. Boiling, on the other hand, denatures enzymes by disrupting the bonds holding the enzyme's three-dimensional structure together, effectively rendering the enzyme inactive.
Infusion
There are not yet many difrences but ther are 3 main and they are boiling point and freezing poin aswel as melting point
Adding salt to boiling water disrupts the hydrogen bonding between water molecules, causing them to move faster and generate more bubbles. The boiling point of water increases with the addition of salt because the salt ions reduce the vapor pressure of the water, requiring higher temperatures for it to boil.
Yes, it is possible if the solution contain solutes.
The boiling point of the solution increases, and the freezing point of the solution decreases.
Raises the boiling point and lowers the freezing point.
nobody knows
I believe that you have to convert 3.40g to molality and then use that and multiply it by the constant, .512 and that should give you the answer
Boiling and freezing points are colligative properties, meaning they depend on the number of solute particles dissolve in solution. Glucose is a molecular compound so it is one particle dissolved in solution. CaCl2 will dissociate into three particles in solution. There are three times as many particles present in solution when CaCl2 dissolves.
boiling point is increased and freezing point is decreased
The boiling point elevation and freezing point depression of a solution are colligative properties that depend on the molality of the solute particles. Given the information provided, you would need the constants for the boiling point elevation and freezing point depression of the solvent (chloroform) to calculate the new boiling and freezing points.
Higher boiling point and a lower freezing point. These are called colligative properties. When a solute is put into solution with the solvent, there is a change in the vapor pressure, osmotic pressure, elevation of the boiling point, and depression of the freezing point.
Evaporating the solution at room temperature allows the solvent (usually water) to slowly evaporate, leaving behind the salt crystals. This process helps to separate the salt from the solution by changing the state of the solvent from liquid to gas, leaving the solid salt behind as residue.
The physical properties of a solution that differ from those of its solute and solvent include boiling point elevation, freezing point depression, osmotic pressure, and vapor pressure changes.
Adding electrolytes to a solution will typically raise the boiling point and lower the freezing point compared to a pure solvent. This is due to the phenomenon of colligative properties, where the presence of solute particles disrupts the formation of solvent crystal lattice structures at low temperatures and interferes with solvent vapor pressure at high temperatures.