Step 1: The elevation in boiling point is given by: \[ \Delta T_b = K_b \times m \times i \] where \( m \) is the molality and \( i \) is the van't Hoff factor.
Step 2: Calculate molality: \[ m = \frac{\text{Mass of solute (g)}}{\text{Molar mass (g/mol)} \times \text{Mass of solvent (kg)}} \] \[ m = \frac{12.48}{208.34 \times 1} = 0.0599 \text{ mol/kg} \]
Step 3: Calculate van't Hoff factor \( i \): \[ \Delta T_b = 373.0832 - 373 = 0.0832 \] \[ i = \frac{\Delta T_b}{K_b \times m} = \frac{0.0832}{0.52 \times 0.0599} = 2.67 \]
Step 4: Degree of dissociation \( \alpha \) is calculated as: \[ i = 1 + \alpha(n - 1) \] For BaCl\(_2\), \( n = 3 \): \[ 2.67 = 1 + \alpha(3 - 1) \] \[ \alpha = \frac{2.67 - 1}{2} = 0.835 \] Thus, the degree of dissociation is **0.835**.
Match the amino acid given in List-I with their one-letter code given in List-II
\[ \begin{array}{|l|l|} \hline \textbf{Name of amino acid} & \textbf{One-letter code} \\ \hline (A) \; \text{Lysine} & (I) \; W \\ \hline (B) \; \text{Tryptophan} & (II) \; Q \\ \hline (C) \; \text{Tyrosine} & (III) \; K \\ \hline (D) \; \text{Glutamine} & (IV) \; Y \\ \hline \end{array} \]
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