Colligative Properties and Determination of Molar Mass - Elevation of Boiling Point

Out of 1 M glucose and 2 M glucose, which one has a higher boiling point and why?

Why is elevation of boiling point a colligative property?

8 g of glucose, C₆H₁₂O₆ (Molar Mass = 180 g mol⁻¹) is dissolved in 1 kg of water in a sauce pan. At what temperature will this solution boil? 

(K_b for water = 0.52 K kg mol⁻¹, boiling point of pure water = 373.15 K)

Define the following terms : Molal elevation constant (K_b)

Calculate the boiling point of solution when 4g of MgSO₄ (M= 120 g mol^-1) was dissolved in 100g of water, assuming MgSO4 undergoes complete ionization. (K_b for water = 0.52 K kgmol^-1)

Vapour pressure of water at 293 Kis 17.535 mm Hg. Calculate the vapour pressure of water at 293 Kwhen 25 g of glucose is dissolved in 450 g of water.

Boiling point of water at 750 mm Hg is 99.63°C. How much sucrose is to be added to 500 g of water such that it boils at 100°C. Molal elevation constant for water is 0.52 K kg mol⁻¹.