In Part B of this experiment you added blue food dye to a mixture of water and cyclohexane and found that the food dye dissolved exclusively in one of the two layers (the two layers were an aqueous water layer and a non-aqueous cyclohexane layer). What can you deduce from this observation about the relative strengths of the forces between the food dye and water and cyclohexane? Select one: O a. The relative strengths of the forces between the food dye and water and cyclohexane have no impact on the solubility of the food dye in either the aqueous (water) or non-aqueous (cyclohexane) layers. O b. There is not enough information available from these observations to be able to say anything about the relative strengths of the forces between the food dye and water and cyclohexane O c. The intermolecular forces between cyclohexane and the food dye are stronger than those between water and the food dye O d. The intermolecular forces between water and the food dye are stronger than those between cyclohexane and the food dye

In Part B of this experiment you added blue food dye to a mixture of water and cyclohexane and found that the food dye dissolved exclusively in one of the two layers (the two layers were an aqueous water layer and a non-aqueous cyclohexane layer). What can you deduce from this observation about the relative strengths of the forces between the food dye and water and cyclohexane? Select one: O a. The relative strengths of the forces between the food dye and water and cyclohexane have no impact on the solubility of the food dye in either the aqueous (water) or non-aqueous (cyclohexane) layers. O b. There is not enough information available from these observations to be able to say anything about the relative strengths of the forces between the food dye and water and cyclohexane O c. The intermolecular forces between cyclohexane and the food dye are stronger than those between water and the food dye O d. The intermolecular forces between water and the food dye are stronger than those between cyclohexane and the food dye

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

Section13.5: Colloids

Problem 1.2ACP: How many theoretical plates are required to produce a solution with a mole fraction of hexane...

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