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Colligative Properties of Solutions

Authored by Charles Martinez

Chemistry

10th - 11th Grade

NGSS covered

Colligative Properties of Solutions
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11 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following solutions will have the lowest freezing point?

1.0 mol/L sucrose (C12H22O11)

1.0 mol/L lithium chloride (LiCl)

1.0 mol/L sodium phosphide (Na3P)

1.0 mol/L magnesium fluoride (MgF2)

Tags

NGSS.HS-PS1-3

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following compounds will be most effective in melting the ice on the roads when the air temperature is below zero?


sodium iodide (NaI)

magnesium sulfate (MgSO4)

potassium bromide (KBr)

all will be equally effective

Tags

NGSS.HS-PS3-4

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which solution has the lowest freezing point?

10. g of KI dissolved in 100. g of water

20. g of KI dissolved in 200. g of water

30. g of KI dissolved in 100. g of water

40. g of KI dissolved in 200. g of water

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which sample, when dissolved in 1.0 liter of water, produces a solution with the lowest freezing point?

0.1 mol of C2H5OH

0.1 mol of LiBr

0.2 mol of C6H12O6

0.2 mol of CaCl2

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Compared to the freezing point and boiling point of water at 1 atmosphere, a solution of a salt and water at 1 atmosphere has a

lower freezing point and a lower boiling point

lower freezing point and a higher boiling point

higher freezing point and a lower boiling point

higher freezing point and a higher boiling point

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Compared to the freezing point of 1.0 M KCl(aq) at standard pressure, the freezing point of 1.0 M CaCl2(aq) at standard pressure is

lower

higher

the same

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Compared to a 0.1 M aqueous solution of NaCl, a 0.8 M aqueous solution of NaCl has a

higher boiling point and a higher freezing point

higher boiling point and a lower freezing point

lower boiling point and a higher freezing point

lower boiling point and a lower freezing point

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