Don't used hand raiting Calculate the molality of each of the following solutions.(a) 572 g of H2SO4 in 1.35 kg of water4.0m(b) 0.87 g of NaCl in 1.25×102 g of water4.0m(c) 47.25 g of codeine, C18 H 21 NO 3, in 122.4 g of ethanol, C2H5OH4.0m(d) 20. g of 12 in 105 g of ethanol, C2H5OH4.0m

Molality (m) is defined as:m = (moles of solute) / (mass of solvent in kg) (a) 572 g of H₂SO₄ in…

Answered: Calculate the molality of each of the…

Chemistry & Chemical Reactivity

10th Edition

ISBN:9781337399074

Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel

Chapter13: Solutions And Their Behavior

Section: Chapter Questions

Problem 8PS

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6-111 As noted in Section 6-8C, the amount of external pressure that must be applied to a more concentrated solution to stop the passage of solvent molecules across a semipermeable membrane is known as the osmotic pressure The osmotic pressure obeys a law similar in form to the ideal gas law (discussed in Section 5-4), where Substituting for pressure and solving for osmotic pressures gives the following equation: RT MRT, where M is the concentration or molarity of the solution. (a) Determine the osmotic pressure at 25°C of a 0.0020 M sucrose (C12H22O11) solution. (b) Seawater contains 3.4 g of salts for every liter of solution. Assuming the solute consists entirely of NaCl (and complete dissociation of the NaCI salt), calculate the osmotic pressure of seawater at 25°C. (c) The average osmotic pressure of blood is 7.7 atm at 25°C. What concentration of glucose (C6H12O6) will be isotonic with blood? (d) Lysozyme is an enzyme that breaks bacterial cell walls. A solution containing 0.150 g of this enzyme in 210. mL of solution has an osmotic pressure of 0.953 torr at 25°C. What is the molar mass of lysozyme? (e) The osmotic pressure of an aqueous solution of a certain protein was measured in order to determine the protein's molar mass. The solution contained 3.50 mg of protein dissolved in sufficient water to form 5.00 mL of solution. The osmotic pressure of the solution at 25°C was found to be 1.54 torr. Calculate the molar mass of the protein.
What is the freezing point and normal boiling point of a solution made by adding 39 mL of acetone, C3H6O, to 225 mL of water? The densities of acetone and water are 0.790 g/cm3 and 1.00 g/cm3, respectively.
Insulin is a hormone responsible for the regulation of glucose levels in the blood. An aqueous solution of insulin has an osmotic pressure of 2.5 mm Hg at 25C. It is prepared by dissolving 0.100 g of insulin in enough water to make 125 mL of solution. What is the molar mass of insulin?
Calcium chloride, CaCl2, has been used to melt ice from roadways. Given that the saturated solution is 32% CaCl2 by mass, estimate the freezing point.
Juice (d=1.0g/mL) from freshly harvested grapes has about 24% sucrose by mass. What is the molality of sucrose, C12H22O11, in the grape juice after 25% (by mass) of the water content has been removed? Assume a volume of 15.0 L.
The freezing point of 0.10 M KHSO3 is -0.38C. Which of the following equations best represents what happens when KHSO3 dissolves in water? (a) KHSO3(s)KHSO3(aq) (b) KHSO3(s) K+(aq)+HSO3(aq) (c) KHSO3(s) K+(aq)+SO32(aq)+ H+(aq)
The freezing point of a 0.031-m solution of copper(II) sulfate in water is 0.075 C. (a) Calculate the vant Hoff factor, i, for this solution. (b) Would the vant Hoff factor be larger, smaller, or the same for a 0.050-m solution of this compound?
An aqueous solution of sodium bromide freezes at 1.61 C. What is the total molality of solute particles? How many grams of sodium bromide are present in 1 kg of water? (Assume an ideal value for the vant Hoff factor.)
Beaker A has 1.00 mol of chloroform, CHCl3, at 27C. Beaker B has 1.00 mol of carbon tetrachloride, CCl4, also at 27C. Equal masses of a nonvolatile, nonreactive solute are added to both beakers. In answering the questions below, the following data may be helpful. Write , =, or more information needed in the blanks provided. (a) Vapor pressure of solvent over beaker B vapor pressure of solvent over beaker A. (b) Boiling point of solution in beaker A boiling point of solution in beaker B. (c) Vapor pressure of pure CHCl3 vapor pressure of solvent over beaker A. (d) Vapor pressure lowering of solvent in beaker A vapor pressure lowering of solvent in beaker B. (e) Mole fraction of solute in beaker A mole fraction of solute in beaker B.
A solution is made by dissolving 34.0 g of NaCl in 100 g of H2O at 0C. Based on the data in Table 8-1, should this solution be characterized as a. saturated or unsaturated b. dilute or concentrated
A solution is made by dissolving 0.455 g of PbBr2 in 100 g of H2O at 50C. Based on the data in Table 8-1, should this solution be characterized as a. saturated or unsaturated b. dilute or concentrated
What would be the freezing point of a solution formed by adding 1.0 mole of glucose (a molecular compound) to the following amounts of water? a. 250 g (0.25 kg) b. 500 g (0.500 kg) c. 1000 g (1.000 kg) d. 2000 g (2.000 kg)

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Calculate the molality of each of the following solutions. (a) 572 g of H2SO4 in 1.35 kg of water 4.0 m (b) 0.87 g of NaCl in 1.25×102 g of water 4.0 m (c) 47.25 g of codeine, C18 H 21 NO 3, in 122.4 g of ethanol, C2H5OH 4.0 m (d) 20. g of 12 in 105 g of ethanol, C2H5OH 4.0 m