Molality of solution Is 17.28m As the solution cooks, water steadly evaporates and the solution sowy gets more and more concentrated. At the end of cooking, the bailing point temperature is 112 C 5. This is an overall change of °C from the normal boiling point of water (AT,). 6. Using the temperature change above, work backwards to calculate the molality of the solution at the end of the cooking process. The k, for water is 0.52C°/m. AT, = k, x m xI %3D (m)(_ m = 7. Calculate the change in molality from start to finish for the fudge solution. Starting molality = Ending molality = Change in m = %3D Conclusion: 5. After cooking for five minutes, what Pappened to the molality of the fudge? Increased Decreased

Molality of solution Is 17.28m As the solution cooks, water steadly evaporates and the solution sowy gets more and more concentrated. At the end of cooking, the bailing point temperature is 112 C 5. This is an overall change of °C from the normal boiling point of water (AT,). 6. Using the temperature change above, work backwards to calculate the molality of the solution at the end of the cooking process. The k, for water is 0.52C°/m. AT, = k, x m xI %3D (m)(_ m = 7. Calculate the change in molality from start to finish for the fudge solution. Starting molality = Ending molality = Change in m = %3D Conclusion: 5. After cooking for five minutes, what Pappened to the molality of the fudge? Increased Decreased

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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