Answer: Option (c) is the correct answer.
Explanation:
It is known that when we tend to dilute an impure product with too much of solvent then it will lead to dissolution of the solute. As a result, the chances of formation of crystal reduces.
And, when we increase the temperature then there will occur increase in the number of collisions between the solute and solvent molecules.
Hence, solubility of the solute also increases with increase in temperature, placing it on ice bath will further reduce the crystal formation, hence no crystal should be formed in the reaction.
Thus, we can conclude that the result of crystals boiling the impure product with too much solvent and then cooling on ice is that no crystals are produced.
Answer:
The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils. ... If the margarine contains partially hydrogenated oils, it will contain trans fat, even if the label claims that it has 0 g.
Explanation:
(⌒_⌒;)
