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From the colligative properties of solution which one is the best method for the determination of mol. wt. of proteins and polymers :
A
Osmotic pressure
B
Lowering in V.P.
C
Lowering in freezing point
D
Elevation in B.Pt.
Detailed Solution
Proteins and polymers have very large molar masses, so even a fairly concentrated solution has a very small number of moles of solute. The lowering of vapour pressure, depression of freezing point and elevation of boiling point would be too small to measure accurately.
Osmotic pressure is large enough to measure even for such dilute solutions (e.g. a few mm of water column), and it is measured at room temperature, so the proteins are not damaged by heating.
So osmotic pressure is the best method for determining the molar mass of proteins and polymers.
Osmotic pressure is large enough to measure even for such dilute solutions (e.g. a few mm of water column), and it is measured at room temperature, so the proteins are not damaged by heating.
So osmotic pressure is the best method for determining the molar mass of proteins and polymers.