when NaCl is added to aqueous of glucose

1) freezing point is lowered2)freezing point israised3)freezing pointdoes not change4) variation in freezing point can't be predicted

When NaCl is added to aqueous of glucose the freezing point is lowered.
Depression of the freezing point is a colligative property which depends on the concentration of solute added to the solution. More the moles of solute added, the lower is the freezing point. Both NaCl and glucose are solutes and when NaCl is added it increases the amount of solutes in water. Hence, the freezing point is lowered even further when sodium chloride is added to glucose solution.

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