We’re being asked to determine whether a syrup freezes at a typical freezer (-18°C).
The syrup is prepared by dissolving 13.62 g of table sugar (sucrose, C12H22O11) in 241.5 mL of water for which the final volume of the solution is 250.0 mL.
To answer this, we need to determine the freezing point of the solution and compare it to the temperature of a typical freezer. When calculating the freezing point of a solution, we’re going to use the equation for Freezing Point Depression.
∆Tf = change in freezing point = Tf pure solvent –Tf solution
Kf = freezing point depression constant
i = van' t Hoff factor of the solute = no. of ions
m = molality
When 13.62 g (about one tablespoon) of table sugar (sucrose, C12H22O11) is dissolved in 241.5 mL of water (density 0.997 g/mL), the final volume is 250.0 mL (about one cup).
Would the syrup freeze in a typical freezer (-18 C)? Why or why not?
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What scientific concept do you need to know in order to solve this problem?
Our tutors have indicated that to solve this problem you will need to apply the Freezing Point Depression concept. If you need more Freezing Point Depression practice, you can also practice Freezing Point Depression practice problems.