What is the AHsol for LiF → Lit + F-? The lattice energy is -1,036 kJ/ mol, the enthalpy of hydration for Lit is -499
kJ/mol, and the enthalpy of hydration for F-is-431 kJ/mol. Use A Hooi = -A Hat + AHhydr.
0-968 kJ/mol
-106 kJ/mol
106 kJ/mol
1,966 kJ/
mol

The heat of hydration is defined as the heat absorbed or evolved when one mole of a substance undergoes hydration. The heat of solution is the enthalpy change associated with he dissolution of a solute. The lattice energy is the heat. Lattice energy is the energy released when the components of the lattice are brought together from infinity.

Hence the heat of solution for LiF → Li^+ + F- is -1966  kJ/mol

Given that;

Heat of hydration = ΔH solution – ΔH lattice energy

Where,

ΔH solution  = Heat of the solution

ΔH lattice energy = Lattice energy of the solution

The heat of solution or enthalpy of dissolution is defined as the enthalpy change associated with the dissolution of a solute in a solvent

From the formula above;

ΔH solution = Heat of hydration + ΔH lattice energy

Heat of hydration = [(-431) + (-499)] = -930 kJ/mol

ΔH solution = (-930) + (-1,036) = -1966  kJ/mol

Hence the heat of solution for LiF → Li^+ + F- is -1966  kJ/mol

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.