Question

30) Relative to pure water, an aqueous sugar solution ________. A) has a lower freezing point because crystal formation is inhibited by the sugar molecules B) has the same freezing point because most of the solution is water molecules C) has a higher freezing point because crystal formation is promoted by the sugar molecules D) has a lower freezing point because crystal formation is promoted by the sugar molecules E) has a higher freezing point because crystal formation is inhibited by the sugar molecules

Answer 1

if there is sugar present....

this improves the collgiative properties such as boiling and melting points, but increases the volatility of mix

so:

A) has a lower freezing point because crystal formation is inhibited by the sugar molecules TRUE

B) has the same freezing point because most of the solution is water molecules FALSE

C) has a higher freezing point because crystal formation is promoted by the sugar molecules FALSE

D) has a lower freezing point because crystal formation is promoted by the sugar molecules FALSE

E) has a higher freezing point because crystal formation is inhibited by the sugar molecules FALSE