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Colligative properties have many praciti...

Colligative properties have many pracitical uses, some of them may be:
I: Melting of snow by slat
II: Desalination of sea water
III: Desalination of sea water
III: Determination of molar mass
IV: Determination of melting point and boiling point of solvent
Actual practical uses are :

A

I,II

B

III,IV

C

I,II,III

D

II,III,IV

Text Solution

Verified by Experts

The correct Answer is:
C
I. Melting of snow by salt: Depression in freezing point
II. Desalination of sea water: Reverse osmosis
III. Osmosis is used to determine the molar mass.
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Colligative properties have many practical uses , some of them may be : (P) melting of snow by salt (Q) desalination of sea water (R) determine of molar mass (S) determine of melting point and boiling point of solvent Actual practicle uses are :

Colligative properties i.e., the properties of solution which depends upon the number pf aprticles present in solution are osmotic pressure, depression in freezing point, elevation in boiling point and lowering in vapour pressure. Experimental values of colligative properties for electroetically because electrolytes dissociates to furnish more ions in solution. On the other hand experimentally obtained values of colligative properties for associating nature of solute ate lower than those obtained theoretically. The ratio of experimantal colligative properties to theoretical colligative properties is called as van't Hoff factor (i) . The correct order of osmotic pressure for the solutions : (I) 1N urea , (II) 1N NaCl (III) 1N Na_(2)SO_(4) , (IV) 1N Na_(3)PO_(4) is:

Read the passage given below and answer the following questions: Boiling point or freezing point of liquid solution would be affected by the dissolved solids in the liquid phase. A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affect the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution. The freezing point depression is referred as a colligative property and it is proportional to the molar concentration of the solution (m), along with vapor pressure lowering, boiling point elevation, and osmotic pressure. These are physical characteristics of solutions that depend only on the identity of the solvent and the concentration of the solute. The characters are not depending on the solute’s identity. (Jayawardena, J. A. E. C., Vanniarachchi, M. P. G., & Wansapala, M. A. J. (2017). Freezing point depression of different Sucrose solutions and coconut water.) Colligative properties are:

Read the passage given below and answer the following questions: Boiling point or freezing point of liquid solution would be affected by the dissolved solids in the liquid phase. A soluble solid in solution has the effect of raising its boiling point and depressing its freezing point. The addition of non-volatile substances to a solvent decreases the vapor pressure and the added solute particles affect the formation of pure solvent crystals. According to many researches the decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This phenomenon is expressed as freezing point depression and it is useful for several applications such as freeze concentration of liquid food and to find the molar mass of an unknown solute in the solution. Freeze concentration is a high quality liquid food concentration method where water is removed by forming ice crystals. This is done by cooling the liquid food below the freezing point of the solution. The freezing point depression is referred as a colligative property and it is proportional to the molar concentration of the solution (m), along with vapor pressure lowering, boiling point elevation, and osmotic pressure. These are physical characteristics of solutions that depend only on the identity of the solvent and the concentration of the solute. The characters are not depending on the solute’s identity. (Jayawardena, J. A. E. C., Vanniarachchi, M. P. G., & Wansapala, M. A. J. (2017). Freezing point depression of different Sucrose solutions and coconut water.) Identify which of the following is a colligative property :

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