We’re being asked to find the freezing point of a solution when table sugar is dissolved in water. When calculating the freezing point of a solution, we’re going to use the equation for Freezing Point Depression.

$\overline{){\mathbf{\u2206}}{{\mathbf{T}}}_{{\mathbf{f}}}{\mathbf{}}{\mathbf{=}}{\mathbf{}}{\mathbf{i}}{\mathbf{\xb7}}{{\mathbf{K}}}_{{\mathbf{f}}}{\mathbf{\xb7}}{\mathbf{m}}}$

∆T_{f} = change in freezing point = T_{f pure solvent} –T_{f solution}

K_{f} = freezing point depression constant

i = van' t Hoff factor of the solute = no. of ions

m = molality

*We will do the following steps:*

*Step 1: Calculate the molality of the solution.*

*Step 2: Determine the other required values for the Freezing Point Depression*

*Step 3: Calculate the freezing point of the solution*

When 13.62 g (about one tablespoon) of table sugar (sucrose,
C_{12}H_{22}O_{11}) is dissolved in 241.5 mL of water (density 0.997 g/mL), the final volume is 250.0 mL (about one cup).

Calculate the expected freezing point for the solution.