Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
Answer is: adding NaCl will lower the freezing point of a solution.
A solution (in this example solution of sodium chloride) freezes at a lower temperature than does the pure solvent (deionized water).
The higher the solute concentration (sodium chloride), freezing point depression of the solution will be greater.
Equation describing the change in freezing point:
ΔT = Kf · b · i.
ΔT - temperature change from pure solvent to solution.
Kf - the molal freezing point depression constant.
b - molality (moles of solute per kilogram of solvent).
i - Van’t Hoff Factor.
Dissociation of sodium chloride in water: NaCl(aq) → Na⁺(aq) + Cl⁻(aq).
Given mass of tungsten, W = 415 g
Molar mass of tungsten, W = 183.85 g/mol
Calculating moles of tungsten from mass and molar mass:
5 miles are equivalent to 8,800 yards
so b. is the correct answer. plz like and hope it helped
