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Using data from Table 13.3, calculate the freezing and boiling points of each of the following solutions: (a) 0.25 m glucose in ethanol; (b) 20.0 g of decane, C₁₀H₂₂, in 50.0 g CHCl₃; (c) 3.50 g NaOH in 175 g of water, (d) 0.45 mol ethylene glycol and 0.15 mol KBr in 150 g H₂O.

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Calculate the freezing and boiling points of each of the solutions, a) glucose 0.40 m in ethanol. b) 20 g of C10H22 in 455 g of CHCl3. c) 0.45 mol of ethylene glycol and 0.15 mol of KBr in 150 g of H2Oâ.

Using data from the table, calculate the freezing and boilingpoints of each of the following solutions.

Part A. 18.0g ofdecane, C10H22, in 52.5gCHCl3

Part B. 0.42mol ethyleneglycol and 0.12molKBrin 130gH2O

CHCl3

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For all need boiling and freezing

A. 0.28 m glucose in ethanol
B. 21.9 g of decane, C10H22, in 60.1 g CHCl3
C. 2.50 g NaOH in 164 g of water
D. 0.52 mol ethylene glycol and 0.12 mol KBr in 117 g H2O

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Using data from Table 13.3, calculate the freezing and boiling points of each of the following solutions: (a) 0.25 m glucose in ethanol; (b) 20.0 g of decane, C₁₀H₂₂, in 50.0 g CHCl₃; (c) 3.50 g NaOH in 175 g of water, (d) 0.45 mol ethylene glycol and 0.15 mol KBr in 150 g H₂O.

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Using data from Table 13.3, calculate the freezing and boiling points of each of the following solutions: (a) 0.25 m glucose in ethanol; (b) 20.0 g of decane, C10H22, in 50.0 g CHCl3; (c) 3.50 g NaOH in 175 g of water, (d) 0.45 mol ethylene glycol and 0.15 mol KBr in 150 g H2O.

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Related textbook solutions

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Using data from Table 13.3, calculate the freezing and boiling points of each of the following solutions: (a) 0.25 m glucose in ethanol; (b) 20.0 g of decane, C₁₀H₂₂, in 50.0 g CHCl₃; (c) 3.50 g NaOH in 175 g of water, (d) 0.45 mol ethylene glycol and 0.15 mol KBr in 150 g H₂O.