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State the structures of the five alkenes having the formula c6h12 that yield n-hexane on catalytic hydrogenation.
Explain both alkene and carbocation stability as it relates to hyperconjugation. - Explain how hybridization relates to alkene stability.
The empirical formula of a group of compounds is CHCl. Lindane, a powerful insecticide, is a member of this group. The molar mass of lindane is 290.8. How many atoms of carbon does a molecule of lindane contain
How many grams of NH4Cl must be added to 0.490 L of 1.00 M NH3 solution to yield a buffer solution with a pH of 8.90?
An aqueous solution is made by dissolving 0.17 mol MgCl2 in 550. g water. What is the freezing point of this solution
A cell composed of a platinum indicator electrode and a silver-silver chloride reference electrode in a solution containing both Fe2 and Fe3 has a cell voltage of 0.731 V.
The enthalpy of the graphite -----> diamond phase transition, which under 100 kbar occurs at 2000K, is +1.9 KJ/mol. Calculate the entropy change of the transition.
What is the density of a gas in g/L that has a molecular weight of 144, if the temperature and pressure is 25 degree C and 750 mmHg?
What is the percentage by mass of nitrogen atoms in ammonium phosphate, (NH4)3PO4
Ammonia gas is condensed at its boiling point at 1.01325 bar at -33.4c by the application of a pressure infinitesimally greater than 1 bar. To evaporate ammonia at its boiling point requires the absorption of 23.30 kl/mol. Calculate
A solution of 0.95 g of a compound in 120 g of cyclohexane has a freezing point of 6.08 degree celsius. what are the molality of the solution and molar mass of the solute.
A 21.10 g sample of liquid ethanol is initially at -36.90 oC. If the sample is heated at constant pressure (P = 1 atm.), how much kJ of energy are needed to raise the temperature of the sample to 100.60 oC.
The calculations are based on the principal components of meat being fat ( acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet ).information, the calculations correctly calculate what quantity, % fat or % fat-free meat..
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