Question 6 Complete the following chart using data you completed in chart above for question 3. (Remember that a bowl of soup is made by adding 150 mL of water to the 250 mL can of condensed soup).

Question 7
Imagine one batch of soup (Batch “A”) is made with 8.19 g/can of salt, according to the recipe, and a second batch of soup (Batch “B”) is made with 8.32 g/can of salt.

Part A
Explain which batch would be more resistant to frost damage if it is shipped a great distance in winter and explain why.

Part B
Explain which batch would have the higher boiling point and explain why.

Part C
If you want to have better frost protection, you can add an excess of 0.0200 moles of salt or 0.0200 moles of sugar. Explain which would result in the greater frost protection – sugar or salt. Justify your response.

Part D
How does Raoult’s law enable you to decide which batch of soup would have the greater vapor pressure at the same temperature? Describe this in 2-3 sentences.

Question 8
Do an online search investigating careers in food chemistry. Write a 250 word article commenting on suitable characteristics for this career, potential pathways of training, typical workplace tasks, opportunities for advancement, potential employers and potential income.