In your own words, explain
(a) why seawater has a lower freezing point than fresh water.
(b) why one often obtains a “grainy” product when making fudge (a supersaturated sugar solution).
(c) why the concentrations of solutions used for intravenous feeding must be controlled carefully.
(d) why fish in a lake (and fishermen) seek deep, shaded places during summer afternoons.
(e) why champagne “fizzes” in a glass.
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