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Eugenol Is a Nonelectrolyte That Contributes to the Flavor of Spices

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Eugenol is a nonelectrolyte that contributes to the flavor of spices such as clove, nutmeg, cinnamon, and basil. A 328 mg sample of eugenol was dissolved in 10.0 g of chloroform (Kb 3.63C/m), increasing the boiling point of the chloroform by 0.726C. What is the molar mass of eugenol?

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