Question

Ice cream is made by freezing a liquid mixture that, as a first approximation, can be considered a solution of sucrose in water. Estimate the temperature at which the first ice crystals begin to appear in a mix that consists of 34% (by mass) sucrose in water. As ice crystallizes out, the remaining solution becomes more concentrated. What happens to its freezing point?

Answer 1

Freezing point is -2.81°C

Step-by-step explanation:

34g/342gmol^-1 = 0.0994mol

n = m/mr

Molarity= 0.994/ 0.66 = 1.51M

◇T = -i × m ×Kf

Where ◇T is freezing depression

i= Vant Hoff factor

m = molarity

Kf = freezing content = 1.

860kgmol^-1

◇T =-1 × 1.51 × 1.860 = - 2.81°C