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Chemistry of Ice-Cream Making: Lowering the Freezing Point
Posted: Fri Jan 02, 2015 11:57 am
by jennifer_corpe
I'm working on creating table #2 and I don't understand why the molality of test liquid #1 is listed as two different things. Shouldn't the molality of test liquid #1 be 0.50 and the molality of test liquid #2 be 0.99?
Re: Chemistry of Ice-Cream Making: Lowering the Freezing Poi
Posted: Sat Jan 03, 2015 2:57 pm
by norman40
Hello jennifer_corpe,
I'm assuming that you are working on the project described here:
https://www.sciencebuddies.org/science- ... p013.shtml
I think you've found a typo in table 2 – good thinking!
After reviewing the procedure I believe the leftmost column of table 2 should list solutions #1 through #6 (instead of 3 entries for #1 and 3 entries for #2). You should calculate the molality for solutions #3 - #6 as shown in table 1 and enter the results in table 2.
I hope this helps. Please post again if you have more questions.
A. Norman
Re: Chemistry of Ice-Cream Making: Lowering the Freezing Poi
Posted: Sat Jan 03, 2015 6:54 pm
by jennifer_corpe
Mr. Norman,
Thank you for your reply. I'll have to edit my logbook!
Re: Chemistry of Ice-Cream Making: Lowering the Freezing Point
Posted: Sun Jul 31, 2016 9:13 pm
by deleted-368673