<p>Hey guys, no one had this so i thought id be the first to get it started :-).<br>
And my first question is.... which one has the higher Boiling pt, 1 M glucose or 1 M NaCl?<br>
Does H2O's hydrogen bonds push the molecules farther in ice?
I answered NaCl and False, respectively.
Feel free to post all your questions and concerns here as well.</p>
<p>lol, you are the second.
i am the first</p>
<p>NaCl-higher
I think its ture., which is why ice is less dense than water,</p>
<p>1) The 1M NaCl will have a higher boiling point because NaCl disassociates in water into Na+ and Cl- so i=2 (delta T=k<em>molality</em>i). Glucose does not disassociate so i=1</p>
<p>2) The hydrogen bonding does play a role as H20 solidifies. The molecules like to arrange themselves so that every H points at an O on another molecule, etc. In doing so, this makes the water molecules further apart & so ice is less dense than liquid water.</p>