Lysozyme extracted from chicken egg white has a molar mass of 13,930 g/mol. Exactly 0.1 g of this protein is dissolved in 50 g of water at 298 K. Assuming that the protein is a nonelectrolyte, calculate the following: a. Vapor-pressure lowering (Pvap, H2O = 23.76 mmHg at 298 K). b. Boiling-point elevation (Kb of H2O = 0.512 oC/m) c. Freezing-point depression (Kf of H2O = 1.86 oC/m) d. Osmotic pressure

Question

Lysozyme extracted from chicken egg white has a molar mass of 13,930 g/mol. Exactly 0.1 g of this protein is dissolved in 50 g of water at 298 K. Assuming that the protein is a nonelectrolyte, calculate the following: a. Vapor-pressure lowering (Pvap, H2O = 23.76 mmHg at 298 K). b. Boiling-point elevation (Kb of H2O = 0.512 oC/m) c. Freezing-point depression (Kf of H2O = 1.86 oC/m) d. Osmotic pressure

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