12. Recall that the freezing point is depressed by -1.86 °C per mole of solute per kg of water. Calculate the theoretical freezing point of the mixture you created.

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Imass of isopropanol (C3H§O).
C =12.011 amu x3=36.033 amu
H=1,008 annu x 8=8.064 amo
= 60.096glmol
O= 15,999 amu x 1=15.999 amu
9. Calculate the number of moles of isopropanol added to your ice solution. Pure
isopropanol is 16.64 M.
Molarity (o. of moles x I000)
volume of solution
no. of moles :(molaritysvol of sol.)/1000>C16.64 Mx 70 ml000
El.165 moles
10. Calculate the volume of water in your melted ice and isopropanol solution.
Volume after ice melted - volume of Isopropanol
70-50=(20ml
11. Calculate the mass of water in the solution. (Recall that 1.0 mL of pure water has a mass
of 1.0 g) Convert your answer to kg.
Volume of isopropanol:50 m!
Total volume of liquid in tumbler: 7oml
Volume of uwater = 70-50 ml=20ml
20.0ml-20.0g → 20.og
* 1 ha .02 ka
12. Recall that the freezing point is depressed by -1.86 °C per mole of solute per kg of water.
Calculate the theoretical freezing point of the mixture you created.
13. Compare the actual to the theoretical.
Transcribed Image Text:Imass of isopropanol (C3H§O). C =12.011 amu x3=36.033 amu H=1,008 annu x 8=8.064 amo = 60.096glmol O= 15,999 amu x 1=15.999 amu 9. Calculate the number of moles of isopropanol added to your ice solution. Pure isopropanol is 16.64 M. Molarity (o. of moles x I000) volume of solution no. of moles :(molaritysvol of sol.)/1000>C16.64 Mx 70 ml000 El.165 moles 10. Calculate the volume of water in your melted ice and isopropanol solution. Volume after ice melted - volume of Isopropanol 70-50=(20ml 11. Calculate the mass of water in the solution. (Recall that 1.0 mL of pure water has a mass of 1.0 g) Convert your answer to kg. Volume of isopropanol:50 m! Total volume of liquid in tumbler: 7oml Volume of uwater = 70-50 ml=20ml 20.0ml-20.0g → 20.og * 1 ha .02 ka 12. Recall that the freezing point is depressed by -1.86 °C per mole of solute per kg of water. Calculate the theoretical freezing point of the mixture you created. 13. Compare the actual to the theoretical.
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