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We place 1.32 mol PCl5 in a 1.0 L flask and allow it to reach equilibrium at a given temperature. What is the final concentration of Cl2 in the flask?
What is the molarity of a solution of 14.0 g NH4Br in enough H20 to make 150 ML of solution.
A student combusts 504.96 grams of ethene gas, C2H4. How many liters of CO2 (g) are produced at a pressure of 0.993 atm and a temperature of 295 K? C2H4 (g) + 3 O2 (g) ->2 CO2 (g) + 2 H2O (g)
Consider the titration of 50.0 mL of 0.217 M hydrazoic acid (HN3, ka=2.6x10^-5) with 0.183 M NaOH. Calculate the pH of the solution after the addition of 29.7 mL of NaOH solution
Zinc metal can be obtained from zinc oxide (ZnO) by reacting the oxide with the element carbon. The products of the reaction are Zn and CO2.
Tenzic acid is a H2Tenz is a diprotic acid with ionization constants Ka1 = 4.1 x 10-4, Ka2 = 1.5 x 10-9. Calculate a value for the [Tenz2-] in a 0.500 molar solution of H2Tenz.
compute the pH at the temperature of twenty five degrees Celsius of a solution combined by adding 50 mL of 1.60 M sodium hydroxide solution
Electrolytes and Molarity, Iii)salt is added to 81.4 g of water? iv) Identify the electrolytes and the non-electrolytes among the following compounds
If 18.5 mL of 0.800 M HCl solution are needed to neutralize 5.00 mL of a household ammonia solution, what is the molar concentration of the ammonia.
Aerosol cans carry clear warnings against incineration because of the high pressures that can develop upon heating. Suppose a can contains a residual amount of gas at a pressure of 755mm Hg and a temperature of 25 C
Consider the equation A(aq) + 2B(aq) 3C(aq) + 2D(aq). In one experiment, 45.0 mL of 0.050 M A is mixed with 25.0 mL 0.100 M B. At equilibrium the concentration of C is 0.0410 M. Calculate K.
How many grams of calcium chloride should be formed from the reactions of hydrochloric acid and calcium hydroxide? If the reaction in 2.4 only produces 3.0 g calcium chloride, calculate the percentage yield of calcium chloride.
What unusual aspect of water is responsible for it unique characteristics as both a liquid and as a solid? Give examples of how this property of water would affect food systems during processing.
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