Chemistry College

Similar to For Practice 14.8) Determine the freezing point of an aqueous solution that contains 0.867 m glycerin (CHgOz).
Ki(water) = 1.86°C/m and Kg(water) - 0.512°C/m. Freezing point of water = 0.0 °C.

Similar to For Practice 14.3) Find the mass (in grams) of glucose (CH1206) in 505 mL of 10.5% glucose solution by mass. Assume the density of the solution is 1.04g/mL

Answers

Answer 1

The freezing point of the solution containing 0.867 m glycerin is -1.61442 °C. Option C is correct

The mass of glucose in 505 mL of 10.5% glucose solution is 53.01 g or 5.30 x 10^2 g.

Option C is correct

To find the freezing point depression of the solution containing 0.867 m glycerin:

ΔTf = Kf * molality

ΔTf = (1.86°C/m) * 0.867 m

ΔTf = 1.61442 °C

The freezing point depression is 1.61442 °C.

The freezing point of the solution is:

Freezing point = 0.0 °C - ΔTf

Freezing point = 0.0 °C - 1.61442 °C

Freezing point = -1.61442 °C

To find the mass of glucose in 505 mL of 10.5% glucose solution:

Mass of glucose = Volume of solution * Density of solution * % mass

Mass of glucose = 505 mL * 1.04 g/mL * 10.5%

Mass of glucose = 53.01 g

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Related Questions

You are in a laboratory creating a new chocolate bar. You want to create the sweetest chocolate bar by maximizing the sugar concentration. You are doing this by adding the sugar to a chocolate mixture. Which would allow you to dissolve more sugar?

The answer: Add the sugar after heating the mixture.

Answers

Adding the sugar after heating the mixture would allow you to dissolve more sugar, which would result in a sweeter chocolate bar.

When you dissolve sugar in a liquid, such as in a chocolate mixture, there is a limit to the amount of sugar that can be dissolved at a given temperature. This limit is known as the solubility of the sugar in that liquid. The solubility of sugar in water is higher at higher temperatures, which means that you can dissolve more sugar in hot water than in cold water. The same principle applies to chocolate mixtures.

By heating the chocolate mixture, you increase the temperature of the mixture, which in turn increases the solubility of the sugar in the mixture. This allows you to dissolve more sugar in the mixture than if you were to add the sugar to the mixture at room temperature or when it is cold.

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--The given question is incorrect, the correct question is

"You are in a laboratory creating a new chocolate bar. You want to create the sweetest chocolate bar by maximizing the sugar concentration. You are doing this by adding the sugar to a chocolate mixture. Which would allow you to dissolve more sugar?"--

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