The freezing cannot be stopped; only the freezing temperature is lowered adding salts.
To prepare a 2% solution of ferric chloride in 100ml of water, you would need to add 2 grams of ferric chloride. This is calculated by multiplying the volume of the solution (100ml) by the desired concentration (2%) and converting it to grams.
The freezing point of sugared water is lower than that of pure water. The freezing point depression is dependent on the concentration of sugar in the water. Generally, a solution of 10% sugar will freeze at a lower temperature than pure water.
The weight of a 100mL round bottom flask can vary depending on the material it is made of. A typical 100mL glass round bottom flask weighs approximately 100-150 grams.
To prepare 50 ml of a 1.0 M NaHCO3 solution from a 2.5 M stock solution, she would need to mix 10 ml of the 2.5 M solution with 40 ml of water. This dilution would result in a final concentration of 1.0 M.
The freezing point of water decreases by about 1.86 degrees Celsius for each mole of solute (such as sugar) dissolved in 1 kg of water. So, the freezing point would decrease by 1.86 degrees Celsius for every mole of sugar added.
the answer is 100ml the answer is 100ml
7 table spoons of salt stops 500ml of water from freezing
12*100ml = 1200 ml
1dl = 100ml
well i did an experiment 4 school & it was how much salt 4 50mL so just X by 2.. i was 3/4 of a teaspoon so that would b 1 1/2 teaspoons.
That is 20 teaspoons.
3 parts of water
2.5 g of Nacl is to be dissolve in 100ml of water gives 10ppm of Na solution.
Very simply 1g of ammonium thiocyanate and 100g (100ml) of water!
100mL
100 grams of water is 100 ml.
How much is 100ml?