Water – hydrochloric acid

Acetone – chloroform

Water – nitric acid

Benzene – methanol

0.01 M Na₂SO₄

0.015 M glucose

0.015 M urea

0.01 M KNO₃

Raoult’s law states that the vapour pressure of a components over a solution is proportional to its mole fraction

Two sucrose solutions of same molality prepared in different solvents will have the same freezing point depression

The correct order of osmotic pressure for 0.01 M aqueous solution of each compound is BaCl₂ > KCl > CH₃COOH > sucrose

The osmotic pressure ($$\pi$$) = MRT, where M is the molarity of the solution

boiling point of water involved in cooking is increased

the higher pressure inside the cooker crushes the food material

cooking involves chemical changes helped by a rise in temperature

heat is more evenly distributed in the cooking space