Derive van't Hoff factor. How does it help in the determination of degree of dissociation or degree of association of a solute in solution?

Arrange the following solutions in the order of increasing osmotic pressure.

$0.1 \mathrm{M}$ urea, $0.001 \mathrm{M}$ sucrose, $1 \mathrm{M}$ glucose.

Arrange the following solutions in the order of increasing osmotic pressure:

$0.1 \mathrm{M}$urea, $0.1 \mathrm{M} \mathrm{NaCl}$, $0.1 \mathrm{M} {\mathrm{BaCl}}_2$, $0.1 \mathrm{M} {\mathrm{K}}_4\mathrm{Fe}{\left(\mathrm{CN}\right)}_6$.

Arrange the following solutions in the order of increasing boiling points.

$\mathrm{M} \mathrm{KCl}, \mathrm{M} {\mathrm{BaCl}}_2, \mathrm{M} \mathrm{glucose}$.

Explain the reason for your answer also.

Arrange the following solutions in the order of increasing freezing points.

$0.01 \mathrm{M} \mathrm{KCl}, 0.01 \mathrm{M} \mathrm{sucrose}, 0.01 \mathrm{M} {\mathrm{Na}}_2{\mathrm{SO}}_4$

Explain the reason for your answer also.