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Propose a structure for an amine of formula C4H9N, which liberates a gas when treated with NaNO2 and HCl. The 13C NMR spectrum is as follows, with attached protons in parentheses: ? 14(2), ? 34.3(2), ? 50.0(1).
The following reaction is exothermic (H= -226 kJ) and has a rate law: Rate = k(NO2)^2: NO2 + CO ? NO (g) + CO2 (g) for each of the following disturbances, indicate whether the rate of the reaction will be FASTER or SLOWER and indicate whether ther..
Water (2290g ) is heated until it just begins to boil. If the water absorbs 4.99×10^5J of heat in the process, what was the initial temperature of the water.
how many liters of H2 would be formed at 530 mm Hg and 15 degrees celcius if 20.5g of zinc was allowed to react?
A thief plans to steal a gold sphere with a radius of 30.0 cm from a museum. If the gold has a density of 19.3 g/cm^3, what is the mass of the sphere?
How much heat (in kJ) is evolved in converting 1.00mol of steam at 130.0C to ice at -50.0C? The heat capacity of steam is 2.01 and of ice is 2.09 .
Name the highly volatile liquid may cause grave danger to The Environmental Health & Safety and Fire Safety professionals at happening scenes as its vapor
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.
A 91 gram solution of silver nitrate contains 8 grams of AgNO3. What is the percent by mass of silver nitrate in this solution.
A 10.0 mL sample of sulfuric acid from an automobile battery requires 35.08 mL of 2.12 M sodium hydroxide solution for complete neutralization.
A student prepares a weak acid solution by dissolving 0.2500 g HZ to give 100. mL solution. The titration requires 30.0 mL of 0.1025 M NaOH
For the reaction: 2N2O5(g) -> 4NO2(g) + O2(g) at the time when N2O5 is being consumed at a rate of -6.0 × 10-4 M/s, what is the rate at which O2 is being formed?
Examine the label of any vegetable oils, solid shortening, margarine, or butter you might have on hand. Identify the oil or fat and report the level of saturated, mono-unsaturated
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