Step 1: Definition: The molal elevation constant (\( K_b \)) is the increase in boiling point when 1 mole of a non-volatile solute is dissolved in 1 kg of solvent.
Step 2: Formula for Boiling Point Elevation:} \[ \Delta T_b = K_b \times m \] where, \[ m = \frac{\text{moles of solute}}{\text{mass of solvent (kg)}} \]
Step 3: Calculate Molality: \[ \text{Moles of urea} = \frac{0.6}{60} = 0.01 \text{ mol} \] \[ m = \frac{0.01}{0.1} = 0.1 \text{ mol/kg} \]
Step 4: Calculate Boiling Point Elevation: \[ \Delta T_b = 0.52 \times 0.1 = 0.052 \text{ K} \]
Step 5: Final Boiling Point: \[ T_b = 373.15 + 0.052 = 373.202 \text{ K} \] Thus, the boiling point of the solution is 373.20 K.
A solution of glucose (molar mass = 180 g mol\(^{-1}\)) in water has a boiling point of 100.20°C. Calculate the freezing point of the same solution. Molal constants for water \(K_f\) and \(K_b\) are 1.86 K kg mol\(^{-1}\) and 0.512 K kg mol\(^{-1}\) respectively.
(A) Give reasons: (a) Cooking is faster in a pressure cooker than in an open pan. (b) On mixing liquid X and liquid Y, volume of the resulting solution decreases. What type of deviation from Raoult's law is shown by the resulting solution? What change in temperature would you observe after mixing liquids X and Y?
In case of association, abnormal molar mass of solute will: