When 13.62 g (about one tablespoon) of table sugar (sucrose, C12H22O11) is dissolved in 241.5 mL of water (d=0.997 g/mL), the final volume is 250.0 mL (about one cup). Calculate the mass percent, molarity, molality, freezing and boiling points of this solution. 1a) If you had to bring this syrup to the boiling point for a recipe, would you expect it to take much more time than it takes to boil the same amount of pure water? Why or why not? 1b) Would the syrup freeze in a typical freezer (-18˚C)? Why or why not? 1c) What is an example of a solution that you might have in your house, refrigerator, food pantry, etc.?
When 13.62 g (about one tablespoon) of table sugar (sucrose, C12H22O11) is dissolved in 241.5 mL of water (d=0.997 g/mL), the final volume is 250.0 mL (about one cup). Calculate the mass percent, molarity, molality, freezing and boiling points of this solution. 1a) If you had to bring this syrup to the boiling point for a recipe, would you expect it to take much more time than it takes to boil the same amount of pure water? Why or why not? 1b) Would the syrup freeze in a typical freezer (-18˚C)? Why or why not? 1c) What is an example of a solution that you might have in your house, refrigerator, food pantry, etc.?
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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When 13.62 g (about one tablespoon) of table sugar (sucrose, C12H22O11) is dissolved in 241.5 mL of water (d=0.997 g/mL), the final volume is 250.0 mL (about one cup). Calculate the mass percent, molarity, molality, freezing and boiling points of this solution.
1a) If you had to bring this syrup to the boiling point for a recipe, would you expect it to take much more time than it takes to boil the same amount of pure water? Why or why not?
1b) Would the syrup freeze in a typical freezer (-18˚C)? Why or why not?
1c) What is an example of a solution that you might have in your house, refrigerator, food pantry, etc.?
Please answer parts A, B and C, I need urgent help on this study guide question
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