Question

Explain why freezing point of water decreases when glucose is added to it

Answer 1

Answer:

Water freezes at 32 degrees Fahrenheit (0 degrees Celsius), but when a solute such as sugar is added, the freezing point changes. The sugar molecules prevent the water from making hydrogen bonds, which are required for solidity, and the water has to become even colder before it reaches its freezing point.

Explanation:

Sugar particles are able to dissolve only in a liquid solvent and won't dissolve when the solvent is in a solid state. Therefore, adding sugar to water lowers the chemical potential of the solution, which also lowers its freezing point. In other words, a solution of sugar dissolved in water must be cooled to a lower temperature than the pure solvent in order for freezing to happen. When the freezing point of a liquid is lowered by the presence of an additive, freezing point depression occurs. The exact freezing point is determined by the quantity of solute particles dissolved in the solvent. The more solute particles there are in the water, the greater the freezing point depression of the solution.

Answer 2

Water molecules have space between them, if we add glucose to it the gap between the water molecules will full up and it will become more denser. As a result it will take both more time and more temperature to be freezed.

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