Our bodies digest the food we eat by mixing it with fluids (acids and enzymes) in the stomach. When the stomach digests food, the carbohydrate (sugars and starches) in the food breaks down into another type of sugar, called glucose.
Boiling-point elevation is a colligative property.
That means, the the boiling-point elevation depends on the molar content (fraction) of solute.
The dependency is ΔTb = Kb*m
Where ΔTb is the elevation in the boiling point, kb is the boiling constant, and m is the molality.
A solution of 6.00 g of Ca(NO3) in 30.0 g of water has 4 times the molal concentration of a solution of 3.00 g of Ca(NO3)2 in 60.0 g of water.:
(6.00g/molar mass) / 0.030kg = 200 /molar mass
(3.00g/molar mass) / 0.060kg = 50/molar mass
=> 200 / 50 = 4.
Then, given the direct proportion of the elevation of the boiling point with the molal concentration, the solution of 6.00 g of CaNO3 in 30 g of water will exhibit a greater boiling point elevation.
Or, what is the same, the solution with higher molality will have the higher boiling point.
The reasonable ground-state electron configuration is: 1s2 2s2 2p6 3s2 3p6 4s2 4d8
An educated guess is called estimation
