b) Suppose you had a solution of 6.84 g of sugar (sucrose, C:H2On) in 90.0 g of water. (1) Calculate the number of moles of sugar and water present. (H=1; C=12; 0=16) (i) Calculate the mole fraction of the water in the solution. (iii) At 100°C, the saturated vapour pressure of water at its boiling point is 101325 Pa. Calculate the vapour pressure of the solution at that temperature. (Remember to give your answer to a suitable number of significant figures.) (iv) Would the solution of sugar in water boil at this temperature, assuming the external pressure remains at 101325 Pa? Explain your answer.

b) Suppose you had a solution of 6.84 g of sugar (sucrose, C:H2On) in 90.0 g of water. (1) Calculate the number of moles of sugar and water present. (H=1; C=12; 0=16) (i) Calculate the mole fraction of the water in the solution. (iii) At 100°C, the saturated vapour pressure of water at its boiling point is 101325 Pa. Calculate the vapour pressure of the solution at that temperature. (Remember to give your answer to a suitable number of significant figures.) (iv) Would the solution of sugar in water boil at this temperature, assuming the external pressure remains at 101325 Pa? Explain your answer.

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 2.3ACP

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