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The following compounds are dissolved in 1.00 L of w ater: 0.220 mol HA (K a = 1.36 x 10 - 3 ), 0. 18 mol NaA, 0.0 8 mol H 2 SO 4 , and 0.08 mol KOH . What is the pH of the resulting solution?
Assuming the solution's final volume is 150.0 mL, the density is 1.00 g/mL, and the specific heat is 4.184 J/(g C), calculate the heat of the reaction.
Rank the diffusion coefficients from least (1) to greatest (4) for the following cases. Assume the temperature is the same for all cases. 1-4 Interdiffusion C in gamma-Fe
A student determines the mass of a bone to be 23.3751g. A 50 mL graduated cylinder contains 30.3 mL of water. When the bone is placed in the water-filled cylinder,
Assuming an Sn1 reaction mechanism, predict the major organic product(s) of (s)-3,3-dimethy-2-butanol reacted with HCl.
Stearic acid is made by hydrolyzing fat from cattle. The fat, tallow, is predominately glycerin tristearate (formula C57 H110 O6 molecular weight 891.4g/mol)
What mass of oxygen can be prepared by the decomposition of 25.4g of potassium chlorate by the reaction?
How many moles of NaNO2 will be contained in the 1 liteer, 1.34 solution after it is made? b. What volume of concentrated 5.48 M NaNO2 solution will contain this number of moles?
Tums calcium carbonate reactswith stomach acid ( HCI) according to the reaction below. One tablet of tums contains 500.0 mg CaCO3. If one tablet of tums is addedto 20.0 mL 0.100M HCI, how many grams of CO2 gas are produced?
find out the ΔH rxn for the given reaction as C 3 H 4 (g) + 2 H 2 (g) → C 3 H 8 (g)
The standard cell potential for the electrochemical reaction is 1.10V. Calculate the cell potential if the concentration of zinc ion and copper ion are 0.050M and 5.0M respectively at room temp.
how much current is produced by the dissolution of .525 g of chromium per hour to produce chromium (III)?
A 486 mL sample of water was cooled from 50.0°C to 10.0°C. Assuming a specific heat of 4.184 J/K g and a density of 1.00 g/mL, find the amount of heat transferred from the water to the surroundings.
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