INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
freezing point increases and the boiling point decreases
|
|
|
freezing point and boiling point increases
|
|
|
freezing point decreases and the boiling point increases
|
|
|
freezing point and boiling point decrease
|
Detailed explanation-1: -The correct answer is c) Boiling point increases and freezing point decreases. Colligative properties of solutions result when a solute is dissolved into a liquid solvent. Colligative properties are those properties of the solvent that are altered by the addition of solute particles.
Detailed explanation-2: -Sugar is a non-volatile solute. Adding sugar to water will raise the boiling point and decrease the freezing point of water. The boiling point of liquid is influenced by the pressure. If the external pressure is less than one atmosphere, the boiling point of the liquid is lower than the standard boiling point.
Detailed explanation-3: -This is true for any solute added to a solvent; the freezing point of the solution will be lower than the freezing point of the pure solvent (without the solute). Thus, when anything is dissolved in water, the solution will freeze at a lower temperature than pure water would.