Melting point data of salt and sugar are noted in the table above. Which of the following best explains the trend observed? When sodium chloride melts, intramolecular attractions are being broken. These are stronger than the intermolecular attractions that are being broken when sucrose melts, therefore requiring more energy to melt sodium chloride than is required for sucrose.

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Substance
Melting
Point
Sodium Chloride (NaCl)
801°C
Table Sugar- Sucrose
186 °C
(C,H011)
Melting point data of salt and sugar are noted in the table above. Which of the
following best explains the trend observed?
When sodium chloride melts, intramolecular attractions are being broken. These
are stronger than the intermolecular attractions that are being broken when
sucrose melts, therefore requiring more energy to melt sodium chloride than is
required for sucrose.
Both sodium chloride and sucrose have very strong intramolecular attractions.
However, because this is combined with much stronger intermolecular
attractions in sodium chloride, sodium chloride will have a higher melting point.
When sodium chloride and sucrose melt, intermolecular attractions are broken.
Sodium chloride has a higher melting point than sucrose because these
intermolecular attractions in sodium chloride are stronger than in sucrose.
58°F Clear
Transcribed Image Text:Substance Melting Point Sodium Chloride (NaCl) 801°C Table Sugar- Sucrose 186 °C (C,H011) Melting point data of salt and sugar are noted in the table above. Which of the following best explains the trend observed? When sodium chloride melts, intramolecular attractions are being broken. These are stronger than the intermolecular attractions that are being broken when sucrose melts, therefore requiring more energy to melt sodium chloride than is required for sucrose. Both sodium chloride and sucrose have very strong intramolecular attractions. However, because this is combined with much stronger intermolecular attractions in sodium chloride, sodium chloride will have a higher melting point. When sodium chloride and sucrose melt, intermolecular attractions are broken. Sodium chloride has a higher melting point than sucrose because these intermolecular attractions in sodium chloride are stronger than in sucrose. 58°F Clear
Table Sugar - Sucrose
186°C
Melting point data of salt and sugar are noted in the table above. Which of the
following best explains the trend observed?
When sodium chloride melts, intramolecular attractions are being broken. These
are stronger than the intermolecular attractions that are being broken when
sucrose melts, therefore requiring more energy to melt sodium chloride than is
required for sucrose.
Both sodium chloride and sucrose have very strong intramolecular attractions.
However, because this is combined with much stronger intermolecular
attractions in sodium chloride, sodium chloride will have a higher melting point.
When sodium chloride and sucrose melt, intermolecular attractions are broken.
Sodium chloride has a higher melting point than sucrose because these
intermolecular attractions in sodium chloride are stronger than in sucrose.
When sodium chloride and sucrose melt, intramolecular attractions are being
broken. Since sucrose has weaker intramolecular attractions than sodium
chloride, it will melt at a lower temperature.
58°F Clear
Transcribed Image Text:Table Sugar - Sucrose 186°C Melting point data of salt and sugar are noted in the table above. Which of the following best explains the trend observed? When sodium chloride melts, intramolecular attractions are being broken. These are stronger than the intermolecular attractions that are being broken when sucrose melts, therefore requiring more energy to melt sodium chloride than is required for sucrose. Both sodium chloride and sucrose have very strong intramolecular attractions. However, because this is combined with much stronger intermolecular attractions in sodium chloride, sodium chloride will have a higher melting point. When sodium chloride and sucrose melt, intermolecular attractions are broken. Sodium chloride has a higher melting point than sucrose because these intermolecular attractions in sodium chloride are stronger than in sucrose. When sodium chloride and sucrose melt, intramolecular attractions are being broken. Since sucrose has weaker intramolecular attractions than sodium chloride, it will melt at a lower temperature. 58°F Clear
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