For NaCl it is nearly 2, for glucose exactly 1, and for acetic acid just above 1. The number strays from a whole integer because it accounts for the actual dissociation or association of solute particles in a real solution, unlike our ideal bookish tables. I memorised these values for my PSC preparations, but the 'why' remained unclear until I tried to dissolve salt in my morning tea and wondered why the taste spread so differently from sugar. We accept the number without feeling the phenomenon, hai na?
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