(+)-Carvone (C10H140) is a principal component of caraway and dill seed and is used as a food flavoring agent. Calculate the molality of a solution that contains 1.13 g carvone in 16.7 mL of ethanol (density 0.7893 g/mL). Assume that carvone is nonvolatile at the normal boiling point of ethanol and that it is a nonelectrolyte. Molality = m

(+)-Carvone (C10H140) is a principal component of caraway and dill seed and is used as a food flavoring agent. Calculate the molality of a solution that contains 1.13 g carvone in 16.7 mL of ethanol (density 0.7893 g/mL). Assume that carvone is nonvolatile at the normal boiling point of ethanol and that it is a nonelectrolyte. Molality = m

Chemistry: Principles and Reactions

8th Edition

ISBN:9781305079373

Author:William L. Masterton, Cecile N. Hurley

Publisher:William L. Masterton, Cecile N. Hurley

Chapter10: Solutions

Section: Chapter Questions

Problem 19QAP: Assume that 30 L of maple sap yields one kilogram of maple syrup (66% sucrose, C12H22O11). What is...

See similar textbooks

Similar questions

An aqueous solution containing 10.0 g of starch per liter has an osmotic pressure of 3.8 mm Hg at 25 C. (a) What is the average molar mass of starch? (The result is an average because not all starch molecules are identical.) (b) What is the freezing point of the solution? Would it be easy to determine the molecular weight of starch by measuring the freezing point depression? (Assume that the molarity and molality are the same for this solution.)
Juice (d=1.0g/mL) from freshly harvested grapes has about 24% sucrose by mass. What is the molality of sucrose, C12H22O11, in the grape juice after 25% (by mass) of the water content has been removed? Assume a volume of 15.0 L.
Two samples of sodium chloride solutions are brought to a boil on a stove. One of the solutions boils at 100.10C and the other at 100.15C. a Which of the solutions is more concentrated? b Which of the solutions would have a lower freezing point? c If you split the solution that boils at 100.1C into two portions, how would the boiling points of the samples compare? Which of the following statements do you agree with regarding the determination of your answer for part c? I. The question cannot be answered with certainty without knowing the volumes of each portion. II. Making the necessary assumption that the two samples have equal volumes, I was able to correctly answer the question. III. The volumes that the sample was split into are irrelevant when determining the correct answer.
Assume that 30 L of maple sap yields one kilogram of maple syrup (66% sucrose, C12H22O11). What is the molality of the sucrose solution after one fourth of the water content of the sap has been removed?
A solution contains 3.75 g of a nonvolatile pure hydrocarbon in 95 g acetone. The boiling points of pure acetone and the solution are 55.95C and 56.50C, respectively. The molal boiling-point constant of acetone is 1.71 C kg/mol. What is the molar mass of the hydrocarbon?
Reserpine is a natural product isolated from the roots of the shrub Rauwolfia serpenlina. It was first synthesized in 1956 by Nobel Prize winner R. B. Woodward. It is used as a tranquilizer and sedative. When 1.00 g reserpine is dissolved in 25.0 g camphor, the freezing-point depression is 2.63C (Kr for camphor is 40.C kg/mol). Calculate the molality of the solution and the molar mass of reserpine.