It is lower.
The freezing point is lower and the boiling point is higher.
Higher the concentration of the solute, lower is the freezing point.
To determine which solution has a lower freezing point, you need the concentrations of solute in each solution and their respective properties (molal freezing point depression constants). The solution with the higher concentration of solute and lower molal freezing point depression constant will have the lower freezing point.
lower
Salt water has a lower freezing point and a higher boiling point.
The freezing point is lower and the boiling point is higher.
Higher the concentration of the solute, lower is the freezing point.
Yes it is possible to freeze cream, but it takes a little longer. Most liquids with a higher viscosity have a higher freezing point.
To determine which solution has a lower freezing point, you need the concentrations of solute in each solution and their respective properties (molal freezing point depression constants). The solution with the higher concentration of solute and lower molal freezing point depression constant will have the lower freezing point.
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.
The liquid that will freeze first is the one with the highest freezing point. Generally, liquids with a lower freezing point will freeze before those with a higher freezing point.
lower
b. lower freezing point A 0.5 M solution of potassium chloride will have a lower freezing point compared to pure water due to the presence of solute particles which disrupt the formation of ice crystals.
Yes, sodium chloride is commonly used in making freezing mixtures for ice cream because it can lower the freezing point of water, allowing the mixture to reach lower temperatures and freeze the ice cream. This process helps to create a smoother and creamier texture in the final product.
Salt water has a lower freezing point and a higher boiling point.
It does not affect the temperature of the water, but solutes raise the boiling point and lower the freezing point.
Adding salt to water lowers the freezing point of the water. This is because the presence of salt disrupts the formation of ice crystals, making it harder for the water molecules to arrange into a solid structure at the same temperature as pure water.