Answer:
Boiling point: 63.3°C
Freezing point: -66.2°C.
Explanation:
The boiling point of a solution increases regard to boiling point of the pure solvent. In the same way, freezing point decreases regard to pure solvent. The equations are:
<em>Boiling point increasing:</em>
ΔT = kb*m*i
<em>Freezing point depression:</em>
ΔT = kf*m*i
ΔT are the °C that change boiling or freezing point.
m is molality of the solution (moles / kg)
And i is Van't Hoff factor (1 for I₂ in chloroform)
Molality of 50.3g of I₂ in 350g of chloroform is:
50.3g * (1mol / 253.8g) = 0.198 moles in 350g = 0.350kg:
0.198 moles / 0.350kg = 0.566m
Replacing:
<em>Boiling point:</em>
ΔT = kb*m*i
ΔT = 3.63°C/m*0.566m*1
ΔT = 2.1°C
As boiling point of pure substance is 61.2°C, boiling point of the solution is:
61.2°C + 2.1°C = 63.3°C
<em>Freezing point:</em>
ΔT = kf*m*i
ΔT = 4.70°C/m*0.566m*1
ΔT = 2.7°C
As freezing point is -63.5°C, the freezing point of the solution is:
-63.5°C - 2.7°C = -66.2°C
*food science*
When you consume proteins, carbs, and fats they are chemically changed into energy.
Chemical energy is the answer to your question
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