Ice cream is made by freezing a liquid mixture that, as a first approximation, can be considered a solution of sucrose in water.

Question

4 years ago

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Ice cream is made by freezing a liquid mixture that, as a first approximation, can be considered a solution of sucrose in water.

Estimate the temperature at which the first ice crystals begin to appear in a mix that consists of 34% (by mass) sucrose in water. As ice crystallizes out, the remaining solution becomes more concentrated. What happens to its freezing point?

Chemistry

1 answer:

hjlf · Answer 1 · 2022-02-28T15:46:21+03:00

hjlf4 years ago

6 0

Answer:

Freezing point is -2.81°C

Explanation:

34g/342gmol^-1 = 0.0994mol

n = m/mr

Molarity= 0.994/ 0.66 = 1.51M

◇T = -i × m ×Kf

Where ◇T is freezing depression

i= Vant Hoff factor

m = molarity

Kf = freezing content = 1.

860kgmol^-1

◇T =-1 × 1.51 × 1.860 = - 2.81°C