Read the passage given below and answer the following questions:
A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affect the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to fmd the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution.
Assume three samples of juices A, B and C which have glucose as the only sugar in them. The concentration of sample A, B and C are 0.1 M, 0.5 M and 0.2 M respectively. Freezing point will be highest for the fruit juice:

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All have same freezing point

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Solution

The correct option is B B
Greater is the concentration, lower will be the freezing point. Since sample B has highest concentration thus it has the lowest freezing point.

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Similar questions

Q. Read the passage given below and answer the following questions:
A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affects the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution.
When a non-volatile solid is added to pure water it will

Q. Read the passage given below and answer the following questions:
Read the passage given below and answer the following questions:
A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affects the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution. The freezing point depression is referred as a colligative property and it is proportional to the molar concentration of the solution (m), along with vapor pressure lowering, boiling point elevation, and osmotic pressure. These are physical characteristics of solutions that depend only on the identity of the solvent and the concentration of the solute. The characters are not depending on the solute's identity.

Identify which of the following is colligative property:

Q. If the elevation in boiling point of a solution of non-volatile, non-electrolytic and non-associating solute in a solvent

(K_{b} = x K k g m o l^{- 1})

y K

, then the depression in freezing point of solution of same concentration would be:

[K_{f}

of the solvent

= z K k g m o l^{- 1}]

Q. Assertion: A

1 m N a C l (a q)

solution will freeze at a temperature below

273 K

.
Reason: As a solute is added to a solvent, the boiling point increases while the freezing point decreases.

Properties such as boiling point, freezing point and vapour pressure of a pure solvent change when solute molecules are added to get homogeneous solution. These are called colligative properties. Applications of colligative properties are very useful in day-to – day life.

One of its examples is the use of ethylene glycol and water mixture as anti-freezing liquid in the radiator of automobiles.

A solution M is prepared by mixing ethanol and water. The mole fraction of ethanol in the mixture is 0.9.

Given, freezing point depression constant of water

$(K_{f}^{w a t e r}) = 1.86 K k g m o l^{- 1}$

Freezing point depression constant of ethanol

$(K_{b}^{w a t e r}) = 2.0 K k g m o l^{- 1}$

Boiling point elevation constant of water

$(K_{b}^{w a t e r}) = 0.52 K k g m o l^{- 1}$

Boiling point elevation constant of ethanol

$(K_{b}^{e t h a n o l}) = 1.2 K k g m o l^{- 1}$

Standard freezing point of water = 273 K

Standard freezing point of ethanol = 155.7 K

Standard boiling point of water = 373 K

Standard boiling point of ethanol = 351.5K

Vapour pressure of pure water = 32.8 mm Hg

Vapour pressure of pure ethanol = 40 mm Hg

Molecular weight of water $= 18 g m o l^{- 1}$

Molecular weight of ethanol $= 46 g m o l^{- 1}$

In answering the following questions, consider the solutions to be ideal dilute solutions and solutes to be non-volatile and non-dissociative.

The vapour pressure of the solution M is

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The correct option is B BGreater is the concentration, lower will be the freezing point. Since sample B has highest concentration thus it has the lowest freezing point.

The correct option is B B
Greater is the concentration, lower will be the freezing point. Since sample B has highest concentration thus it has the lowest freezing point.