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A 10.00 g sample of sucrose (C12H22O11) was dissolved in 200.0 g H2O. What will be the vapor pressure of this solution at 100C? Sucrose is non-disscociated, non-volatile solute. The vapor pressure of H2O at 100C is 760 mmHg. A. 760 mmHg B. 758 mmHg C. 111 mmHg D. 2.0 mmHg E. none of these
phosphoric acid can be prepared by reaction of sulfuric acid with phosphate rock according to the equation ca3po42
Propose a structure for C4H9N, which does not liberate a gas when treated with NaNO2 and HCL, and has IR absorptions at 917, 990, and 1640, as well as an N-H absorption at 3300. The 13C NMR spectrum is as follows
In relation to the previous question, diazonium salts couple with phenols in slightly alkaline solution. What effect does the pH of the solution have on the reactivity of the phenol?
The normal sublimation point of solid acetylene is -84 C. Figure out the answers to the questions below and then pick the correct statement from the multiple choices(i) Is the sublimation of solid acetylene an endothermic or an exothermic process
for a stadium that would be in the sun for long periods of day, excluding cost as a factor, why would you choose wood over aluminum or iron?
An organic sample (3 grams mass) is taken from an archeological site. The sample has a beta emission rate of 4.3 counts per minute. These decays originate predominantly from carbon-14 with a half-life of 8270 years. If the abundance of carbon-14 i..
The Group 5A elements can form molecules or ions with three, five or six covalent bonds. Predict the molecular structure and hybridization of the following substances: NH3, AsCl5 and PF6-. Why doesn't NF5 or NCl6- form
10.00 mL of the final acid solution with excess barium chloride to produce a precipitate of barium sulfate (FW=2.33g/mol). The dry solid weighs 0.397 g.
The sudden opening of the epiglottis and vocal cords releases this air explosively. Just prior to this release, what is the approximate pressure of the gas inside the lungs?
Calculate the empirical formula and the molar formula.
One of the key steps in brewing beer (or brewing root beer, if you prefer) is conversion of starch stored the barley into di- and trisaccharides through a process called "mashing" of the grain
How many seconds after the start of the reaction does it take for the reactant concentration to decrease to 0.0131 M?
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