A 5 % solution (by mass) of cane sugar in water has freezing point of 271 ~K and freezing point of pure water is 273.15 ~K . The freezing point of a 5 % solution (by mass) of glucose in water is

Step-by-step solution

: K_f for water = T_f W m 1000 w (where W= wt. of water, w= wt. of cane sugar, m= molecular wt. of cane sugar) = 2.15 100 342 1000 5 =14.7 Now, for 5 % glucose, aligned & T_f= K_f 1000 w^ W m^ ( where w^ = . wt. of glucose, & .m^ = molecular wt. of glucose ) &= 14.7 1000 5 100 180 =4.08 aligned Freezing point of glucose solution =273.15-4.08=269.07 ~K .