The modification of boiling and freezing points

To understand the origins of the ooiiigative properties and their effect on biological processes, it is usefui to expiore the modification of the boiling and freezing points 

It is found empirically, and can be justified thermodynamically, that the elevation of boiling point, T, and the depression of freezing point, Tf, are both proportional to the molahty, b, of the solute  

3 Estimate the lowering of the freezing point of the solution made by dissolving 3.0 g (about one cube) of sucrose in 100 g of water. 

To understand the origin of these effects, we shall make two simplifying assumptions  

1) The solute is not volatile cuid therefore does not appear in the vapor phase. 

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