All of the questions here are pertaining to the colligative properties of a solution and the preparation of solutions. Maybe, it would be best if you understand the equations to be used in order to answer these questions.<span>
Freezing point depression or Boiling point elevation:
</span><span>ΔT = -K (m) (i)
</span>ΔT is the change in the freezing point or the boiling point not the freezing point/boiling point. Therefore, it should be added to the original value of the property of the solvent.
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K is a constant called the molal freezing point depression constant and for the boiling point is the boiling point elevation constant. It is a property of the solvent.
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m is the concentration of the solute in the solvent in terms of molality or kg solute/kg solvent.
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i is the vant hoff factor which will represent the number of ions which the solute dissociates when in solution.</span>
Answer:
c, maybe d, and I think b.
Explanation:
Im sorry if wrong
Answer:
The yeast respired aerobically
Explanation:
The expectation here was that the yeast was going to put the sugar in the grape juice through fermentation, which is an anaerobic process that results in alcohol as one of the products. However since no alcohol was found in this particular example, it is fair to assume that maybe there was oxygen in teh muxture and therefore the yeast respired aerobically, producing water and carbon dioxide as products.
Explanation:
Compressors and limiters are used to reduce dynamic range — the span between the softest and loudest sounds. Using compression can make your tracks sound more polished by controlling maximum levels and maintaining higher average loudness.
The chemical change can occur can be find if you mix the two solids in one direction