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"To determine the number of bond pair-lone pair repulsions at \( 90^\circ \) in the \( \text{ICl}_4^- \) ion, let's first understand its molecular geometry and electron arrangement.

1. **Electron Geometry of \( \text{ICl}_4^- \):**

   - The central atom is iodine (I).

   - Iodine has 7 valence electrons, and each chlorine atom contributes 1 electron to the bonding pair. Since there are 4 chlorine atoms, that's 4 bonding pairs.

   - There is a negative charge, adding one extra electron, making a total of 8 valence electrons (4 bonding pairs + 2 lone pairs).

2. **Steric Number:**

   - The steric number is 6 (4 bonding pairs + 2 lone pairs), suggesting an octahedral electron geometry.

3. **Molecular Shape:**

   - Due to the presence of two lone pairs, the shape is square planar (the lone pairs occupy the positions opposite each other in the octahedral geometry, leaving the four chlorine atoms in a square planar arrangement).

4. **Bond Pair-Lone Pair Repulsions:**

   - In a square planar shape, each lone pair is at the axial positions. 

   - Each lone pair is at \( 90^\circ \) from each of the 4 bond pairs in the plane.

Since there are 2 lone pairs, and each lone pair experiences repulsion from 4 bond pairs at \( 90^\circ \), the total number of bond pair-lone pair repulsions is:

\[

2 \times 4 = 8

\]

**Answer: B. 8**"

The preparation of ethyl alcohol (ethanol) from molasses involves a process called fermentation. Molasses is a byproduct obtained from sugar cane processing, and it contains a significant amount of sugar. Fermentation is a biological process in which microorganisms, such as yeast, metabolize sugars to produce ethanol and carbon dioxide as byproducts. Here's a step-by-step explanation of how ethyl alcohol is prepared from molasses:

Molasses Collection: Molasses is collected as a byproduct during the sugar extraction process from sugar cane.

Dilution: The collected molasses is diluted with water to reduce its viscosity and increase the available volume for fermentation. The dilution is typically done in large fermentation tanks.

Nutrient Addition: Yeast requires nutrients to grow and ferment sugars effectively. Therefore, nutrients like nitrogen, phosphorus, and trace elements are added to the diluted molasses to support the yeast's growth.

Inoculation with Yeast: Yeast is the key microorganism responsible for fermenting the sugars present in molasses. It is added to the fermentation tanks, and the mixture is left to ferment. The yeast strains used are usually Saccharomyces cerevisiae, which is commonly known as brewer's yeast.

Fermentation: The yeast consumes the sugars (mostly sucrose) present in the molasses and converts them into ethanol and carbon dioxide through the process of anaerobic respiration. The chemical equation for the fermentation of sucrose is as follows:

C6H12O6 (sucrose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide)

Temperature and Time Control: During fermentation, it's essential to maintain a controlled temperature as yeast performs optimally within a specific temperature range. The fermentation process typically takes several days to a week, depending on various factors such as yeast concentration, temperature, and initial sugar content.

Separation: After fermentation is complete, the mixture in the fermentation tanks contains a mixture of ethanol, water, yeast, and other substances. The next step is to separate the ethanol from this mixture.

Distillation: The separation of ethanol from the fermented mixture is accomplished through distillation. In this process, the fermented mixture is heated in a still, and ethanol, being more volatile than water, vaporizes at a lower temperature. The vaporized ethanol is then condensed back into a liquid, resulting in a more concentrated ethanol solution.

Rectification: The distillation process may be repeated multiple times to further purify the ethanol, removing any remaining impurities and increasing the ethanol concentration.

Dehydration: To obtain anhydrous (pure) ethanol, the ethanol solution obtained from distillation is passed through a dehydration process, which typically involves using molecular sieves or azeotropic distillation to remove any remaining water.

Denaturation (Optional): If the ethanol is intended for industrial or fuel purposes, it may be denatured by adding small amounts of denaturants, such as methanol or isopropanol, to make it unsuitable for human consumption and avoid alcohol taxation.

The resulting product is pure ethanol, suitable for various applications, including alcoholic beverages, industrial solvents, fuel, and medical uses, among others.