Question

1. Why does freezing point vary with different salts?

2. What does % ionization mean? Why should it be less than 100%?

3. Should the percent ionization be closer to ideal at high or low concentrations?

4. As you increase elevation the atmospheric pressure decreases, which means the boiling point of water also decreases. In Denver, the boiling point of water is 95 degrees C.

- 4a. How many grams of NH4Cl (using van't Hoff factor of 1.699) would need to be added to 1 gallon (3.4 kg) of water to raise the temperature to 100 degrees C, the boiling point of water at sea level?

- 4b. In the USA, a volume (cup) is used more commonly in cooking than a weight (grams). Convert the grams of salt you calculated into cups (1 cup = 273 grams).

- 4c. Ignoring the potential toxicity of NH4Cl, is the amount of salt needed to increase the boiling point of the water 5 degrees C reasonable? Explain.

Answer 1