Covalent bonds are strong bonds. Atoms that share pairs of electrons form molecules. A molecule is a group of atoms held together by covalent bonds. A diatomic molecule is a molecule containing only two atoms.
The boiling point of water at 1 atm is 100 degrees celsius. However, when water is added with another substance the boiling point of it rises than when it is still a pure solvent. This called boiling point elevation, a colligative property. The equation for the boiling point elevation is expressed as the product of the ebullioscopic constant (0.52 degrees celsius / m) for water), the vant hoff factor and the concentration of solute (in terms of molality).
ΔT(CaCl2) = i x K x m = 3 x 0.52 x 0.25 = 0.39 °C
<span> ΔT(Sucrose) = 1 x 0.52 x 0.75 = 0.39 </span>°C<span>
</span><span> ΔT(Ethylene glycol) = 1 x 0.52 x 1 = 0.52 </span>°C<span>
</span><span> ΔT(CaCl2) = 3 x 0.52 x 0.50 = 0.78 </span>°C<span>
</span><span> ΔT(NaCl) = 2 x 0.52 x 0.25 = 0.26 </span>°C<span>
</span>
Thus, from the calculated values, we see that 0.75 mol sucrose dissolved on 1 kg water has the same boiling point with 0.25 mol CaCl2 dissolved in 1 kg water.
<h2>Answer:</h2>
<u>Temperature dependency is responsible for the process that hot water freeze faster than cold water.</u>
<h2>Explanation:</h2>
The effect given above is called Mpemba Effect. According to this idea hot water freezes more quickly as compared to cold water. But until now there is no convincing explanation for this strange phenomenon. One idea is that hot containers make better thermal contact with a refrigerator and so conduct heat more efficiently because a good conductor is good fro the transfer of heat. Another idea about this effect is that warm water evaporates more quickly and since this is an endothermic process, it cools the water making it freeze more quickly.
Lewis Structure:
H -- O -- H (bent, Oxygen has 2 lone pairs)
Percent Composition
Hydrogen percent composition = [ 2 * (Hydrogen mass) ] / [Total mass of H2O]
Oxygen percent composition = [Oxygen mass] / [Total mass of H2O]
dose this make any sense...??
