* Colligative Properties: Freezing point depression is a colligative property, meaning it depends on the *number* of solute particles in a solution, not their chemical identity.
* Dissociation: Table salt (NaCl) is an ionic compound that dissociates into two ions (Na+ and Cl-) when dissolved in water. Sugar (sucrose), on the other hand, is a molecular compound that does not dissociate.
* Effective Concentration: Therefore, 1 mol of table salt produces 2 moles of dissolved particles (ions), while 1 mol of sugar only produces 1 mole of dissolved particles.
* Freezing Point Depression: The greater the number of dissolved particles, the greater the depression of the freezing point.
In summary:
* 1 mol of table salt will lower the freezing point of water more than 1 mol of sugar because it produces twice the number of dissolved particles.
