How is that the boiling points of the following solutions in water are different:
(i) 0.1 M NaCl solution
(ii) 0.1 M sugar solution?

Explanation

To understand why the boiling points of 0.1 M NaCl solution and 0.1 M sugar solution in water are different, we need to consider the concept of colligative properties, specifically boiling point elevation, and the Van't Hoff factor.

### Step-by-Step Solution:

1. **Understanding Colligative Properties**:
- Colligative properties depend on the number of solute particles in a solution, not the identity of the solute. This means that the more particles present in the solution, the greater the effect on properties like boiling point.

2. **Identifying the Solutions**:
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