Eugenol Is a Nonelectrolyte That Contributes to the Flavor of Spices

Eugenol is a nonelectrolyte that contributes to the flavor of spices such as clove, nutmeg, cinnamon, and basil. A 328 mg sample of eugenol was dissolved in 10.0 g of chloroform
(K_b = 3.63°C/m) , increasing the boiling point of the chloroform by 0.726°C. What is the molar
Mass of eugenol?

A) 164 g/mol
B) 328 g/mol
C) 363 g/mol
D) 182 g/mol
E) 82 g/mol