November 2023 1 5 Report
.Calcula el punto de ebullición de un almibar formado por 50 g de azúcar (C12H22O11). peso molecular 342 g/mol en 100 g de agua. (Keb H2O= 0,52 °C/m PebH2O =100°c

a.
100.8 °C
b.
200.8 °C
c.
100, 78

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