562) IV utilizes some properties that is not covered in the books. In this case, we are not dealing with a simple liquid-vapour equilibrium, rather, we have dissolved gas (CO2) in the liquid. Having salt molecules as nucleating centres can help gas bubbles form around it and escape.
575) The CC did not cover the different TYPES of solids and focused on crystal solids alone. (But there's info on it in the EK book). Hot chocolate is an amorphous solid, as seen in the stem (grows softer and viscous). Amorphous solids do NOT have defined melting points.