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1. The hypothesis for this is experiment is that the 50:50 of methanol-water mixture will not turn to solid when the temperature reaches to -40°C.
2. The procedure for this is measuring equal volumes of water and methanol using the graduated cylinder. You can measure 100 mL of water and 100 mL of methanol using the graduated cylinder. Then, mix them in the beaker. Next, measure 200 mL of water, and another 200 mL of methanol. Don't mix them. Also, make a 60:40 mixture by measuring 120 mL of water and 80 mL of methanol, then mix them together. Place them all in the refrigerator at the same time. Record the time when they would freeze to solid.
3. The controls for this experiment are the 200 mL water alone, and the 200 mL methanol alone.
4. The independent variable in here is the time, while the dependent variable is the temperature of the mixtures.
5. If the hypothesis turns out to be true, then all the mixtures prepared should freeze and become solid after a certain period of time, with the exception of the 50:50 mixture. The 50:50 mixture should still remain as a liquid even when left overnight.
Reactants Hydrogen: 5
Products Hydrogen: 5
Reactants Carbon: 3
Products Carbon: 3
Reactants Oxygen: 4
Products Oxygen: 5
Answer:
The correct option is e
Explanation:
Hydrogen bond is an intermolecular interaction/bonding that are formed between an electronegative atom (such as nitrogen, oxygen and fluorine) and a hydrogen atom. They are weak intermolecular bonds compared to covalent bonds but account for the high boiling point of water because of the strong hydrogen bond presence between the water molecules. Water molecules form hydrogen bonds between each other; since an oxygen atom (in a water molecule) has two lone pairs on it's outermost shell, it forms an hydrogen bond with two hydrogen atoms of other water molecule. Due to the fluidity of liquid water molecules, hydrogen bonds keep getting broken (although recreated/formed almost immediately), hence, individual hydrogen bonds in liquid water does not exist for long.
In the explanation above, it was stated that the strength of the hydrogen bond in water is the reason for it's high boiling point. The atoms in a water molecule are bent NOT linear hence the strength of hydrogen bond does not depend on the linearity of the atoms involved in the bond.
In carbohydrates the C:H:O is 1:2:1
