Concept explainers
Interpretation: The reason for salt to be added to water while cooking pasta other than the reason to make it tasty needs to be explained.
Concept introduction: Colligative properties are those which depend entirely upon the number of particles of the solute dissolved in a known volume of the solvent and not on the nature of the solute.
When solute is added to a solvent then boiling point of the solution is greater than the pure solvent
Answer to Problem 8RQ
Addition of salt increases the boiling point of the solution and hence pasta cooks better.
Explanation of Solution
Addition of non-volatile solute in water decreases the vapor pressure of the solution. Hence, it should be heated to a higher temperature so that its vapor pressure becomes equal to that of the atmospheric pressure (
Since, addition of salt in water raises the boiling point of the solution salt water is hotter than pure water and pasta cooks better in less time.
Addition of salt increases the boiling point of the solution and hence pasta cooks better.
Chapter 15 Solutions
World of Chemistry
- ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage LearningChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill EducationPrinciples of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
- Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill EducationChemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage LearningElementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY