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1) What is the mechanism of addition of chlorine to ethene?
2) Sustitution of chlorine in benzene?
3) Exameine the reaction condition needed for the obove (1)&(2)
The vapor pressure of liquid chloroform, CHCl3, is 400.0 torr at 24.1°C and 100.0 torr at -6.3°C. What is Hvap of chloroform?
Using standard reduction potentials, calculate the delta G for the oxidation of ethanol using NAD+ as the oxidizing agent.
Which of the following would break apart into free radicals (an atom with one unpaired electron) when a photon promotes one electron to an antibonding orbital. I. B2 II. C2 III. N2 IV. O2 V. F2
Given the following experimental data, find the rate law and the rate constant for the reaction:
What is the maximum number of distinct spectral lines (lines of different wavelengths) that can be observed from this system? Calculate the wavelength of each of these lines and sketch the observed spectrum
What is the pH of a buffer solution that is 0.255 M in hypochlorous acid (HClO) and 0.333 M in sodium hypochlorite? The Kb of hypochlorous acid is 2.63 x 10 ^-7. ( Use ICE and please show work)
Use Le Chatelier's principle to explain the color change which you observed after the addition of distilled water to the equilibrium mixture above.
The reaction caused the temperature of the water to rise from 21.0 to 24.7 C. What is the enthalpy of this reaction. Assume that no heat is lost to the surroundings or to the coffee cup itself.
1.if the methane ch4 contained in 2.00 l of a saturated solution at temperature of 25 degree celsius was extracted and
a solution of 0.64 grams of adrenaline in 36.0 grams of CCl4 elevates the boiling point by 0.49 celsius. what is the molar mass of adrenaline?
Which of the following statements are true regarding the liquid-liquid extraction performed in the synthesis of phenacetin. Note that there may be more than one correct answer. Dichloromethane is the bottom layer because it is more dense than water..
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
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