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Unformatted text preview: 2 0 hot enough to have a vapor pressure of 30 torr, what will the new vapor pressure be? 6. Assuming standard conditions and a K f = 0.2 K· m-1 and a K b = 0.5 K· m-1 for water, what would be the freezing point of a solution that boiled at 375.5 K? Express your answer in both K and °C. 7. Based on the question above and assuming 1 kg of water, how many moles of NaCl would be needed to produce this effect? What about sugar? 8. Based on you understanding of boiling point elevation, why doesn't salting water help food to cook faster? 9. Vapor pressure is often described as a "surface phenomenon." Define this term in your own words to the best of your ability. 10. Raoult's can be used to calculate the decrease in vapor pressure when a non-volatile substance (like salt) is dissolved in a volatile substance (like water). Explain this phenomenon....
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This note was uploaded on 06/14/2011 for the course MATH 305G taught by Professor Cathy during the Spring '11 term at University of Texas.
- Spring '11