You add 2g of sugar into 23mL of water. Estimate the boiling point.

I would say its above 100 since waters boiling point is 100. So maybe 120?

Probably not that high.

2 g/molar mass sugar (which I think is about 342 = moles sugar.
molality = mols/kg solvent = 0.005850.023 = about 0.25.
delta T = Kb*m
delta T = 0.512 x 0.25 = 0.13 or about 100.13 C. Check my figures.

To estimate the boiling point of a solution, you need to consider the colligative properties, specifically boiling point elevation. Boiling point elevation is a phenomenon that occurs when you add a non-volatile solute (such as sugar) to a solvent (such as water), which increases the boiling point of the solution.

To calculate the boiling point elevation, you can use the following formula:

ΔTb = K * m

Where:
- ΔTb represents the change in boiling point,
- K is the molal boiling point elevation constant characteristic of the solvent (for water, this constant is about 0.512 °C/m),
- m denotes the molality of the solute, which is the moles of solute divided by the mass of the solvent (in kg).

In this case, you added 2g of sugar to 23mL of water. To find the molality, you need to convert the mass of sugar to moles and the volume of water to kilograms.

1. Convert grams of sugar to moles:
Given that the molar mass of sugar (sucrose) is approximately 342 g/mol, you can calculate the number of moles as:

moles of sugar = mass of sugar / molar mass
= 2g / 342 g/mol

2. Convert milliliters of water to kilograms:
To convert volume to mass, you need to know the density of water. At room temperature, water has a density of about 1g/mL, so 23 mL would have a mass of 23g.
Now, convert grams to kilograms by dividing by 1000:

mass of water = 23g / 1000
= 0.023 kg

3. Calculate the molality:
Finally, divide the moles of sugar by the mass of water in kilograms to get the molality:

molality = moles of sugar / mass of water
= (2g / 342 g/mol) / 0.023 kg

With this information, you can use the boiling point elevation formula to estimate the change in boiling point (∆Tb), which can be added to the normal boiling point of water (100 °C) to determine the boiling point of the sugar solution.