Four liquids are described in the table below. Use the second column of the table to explain the order of their freezing points, and the third column to explain the order of their boiling points.

Four liquids are described in the table below Use the second column of the table to explain the order of their freezing points and the third column to explain t class=

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Transcribed image text: Four liquids are described in the table below. Use the second column of the table to explain the order of their freezing points, and the third column to explain the order of their boiling points. For example, select '1' in the second column next to the liquid with the lowest freezing point. Select '2' in the second column next to the liquid with the next higher freezing point, and so on. In the third column, select '1' next to the liquid with the lowest boiling point, '2' next to the liquid with the next higher boiling point, and so on. Note: the density of water is 1.00g/mL .

The freezing and boiling point of the following compounds is:

a. glucose- fp - 1, bp - 4.

b. sucrose- fp- 2, bp-  3.

c. potassium iodide- fp-   3, bp- 2.

d. pure water- fp-  4, bp- 1.

What is freezing and boiling point?

Freezing point is the temperature at which the following compound will freeze. And boiling point is that point where the compound starts to boil.

Thus, the correct options are: a. glucose- fp - 1, bp - 4.

b. sucrose- fp- 2, bp-  3.

c. potassium iodide- fp-   3, bp- 2.

d. pure water- fp-  4, bp- 1.

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