The answer would be permeable because permeable means let's liquid through easily.
Hey there!
500 mg of protein is present in 100 mL of solvent as per the concentration 0.5 mg/mL or 500 g/mL ,
So, 250 mg (0.25 g) of serving food need to be added to 100 mL solvent in order to prepare 50 mg of protein/100 mL solution.
Dilution factor = initial amount of protein / final amount of protein
= 6 g / 0.05 g = 120
Hope this helps!
<u>Answer:</u> The freezing point of solution is -0.454°C
<u>Explanation:</u>
Depression in freezing point is defined as the difference in the freezing point of pure solution and freezing point of solution.
The equation used to calculate depression in freezing point follows:

To calculate the depression in freezing point, we use the equation:

Or,

where,
Freezing point of pure solution = 0°C
i = Vant hoff factor = 2
= molal freezing point elevation constant = 1.86°C/m
= Given mass of solute (KCl) = 5.0 g
= Molar mass of solute (KCl) = 74.55 g/mol
= Mass of solvent (water) = 550.0 g
Putting values in above equation, we get:

Hence, the freezing point of solution is -0.454°C