Final answer:
Osmotic pressure is calculated using the formula Π = MRT, where M is the total molarity, R is the gas constant, and T is the temperature in Kelvin. For electrolytes like NaCl, the molarity contribution is doubled due to disassociation. However, without specific molar masses for sugar, the exact osmotic pressure for the given solution cannot be determined.
Step-by-step explanation:
The student asked about the osmotic pressure of a solution containing 5.85 g NaCl and 3.42 g sugar in 500 mL at 27°C. To calculate osmotic pressure, one can use the formula Π = MRT, where Π is the osmotic pressure, M is the molar concentration of the solute, R is the gas constant (0.0821 L.atm/K.mol), and T is the temperature in Kelvin.
First, for NaCl, which disassociates into two ions, we calculate the molarity by dividing the mass by the molar mass to get moles, then divide by volume in liters to get molarity. Since it disassociates into two particles, we double the molarity for osmotic pressure calculations.
For sugar (assuming it to be glucose, C6H12O6, or similar non-electrolytes), the calculation of molarity is straightforward: mass divided by molar mass to obtain moles, then divided by volume. Sugar does not disassociate, so the molarity remains the same.
We then add the resulting molarities from NaCl and sugar to get the total molarity for the solution. This combined molarity is used in the osmotic pressure formula.
To complete the calculation, convert the temperature from Celsius to Kelvin and substitute all values into the formula. Unfortunately, since exact molar masses for 'sugar' are not provided and the calculation requires precise numbers, an accurate osmotic pressure cannot be provided without these specifications.