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How many grams of water can be cooled from 43'C to 22'C by the evaporation of 60 g of water? The heat of vaporization of water in this temperature range is 2.4 kJ/g. The specific heat of water is 4.18 J/g*K.
How does a solution of two volatile components with strong solute-solvent attractions deviate from Raoult's law?
consider the following reaction So2Cl2 + Cl2. A reaction mixture is being made containing an initial So2Cl2 of 2.3 x 10 -2. At equilibrium Cl2 = 1.0 x 10 -2. Calculate the value of the equilibrium constant
An acid-base equilibrium system is created by disolving 0.10 mol HF in water to a volume of 1.0 L. What is teh effect of adding 0.050 mole F-(aq) to this solution. a. the pH of the solution with decrease
As a scuba diver descends under water, the pressure increases. At a total air pressure of 2.90 and a temperature of 25.0 , what is the solubility of in a diver's blood
what is the molar concentration of the salt solution formed in this reaction? What is the molar concentration of the excess reactant once this reaction has finished?
When 31.7mL of 0.235M Potassium hydroxide is required to completely neutralize 26.0mL of a HC 2 H 3 O 2 solution, calculate the molarity of the acetic acid solution.
What will be the major product of the reaction of 2-methyl-2-butene with Br2/NaCl? And what is the reaction
How many products are formed in this reaction? Which of the products are triatomic molecules? How many of the substances involved in this reaction are compounds?
Compare the release of S02 in the scrubbed flue gas (determined in Problem 14.6) with the EP A limit of no more than 520 nanograms S02 per joule of heat input to the boiler.
The standard molar entropy for Br2(g) is 245.46 J/(molK) at 25?C. Given that ?S? = 104.58 J/K for the dissociation of one mole of Br2(g) into Br(g) at 25?C, find the standard molar entropy for Br(g) at 25?C.
Write a balanced chemical equation for the standard formation reaction of gaseous hydrogen cyanide.
Would you expect a carboxylic acid group within the water-free interior of a protein to have a higher or lower Ka than it would have if it occured on the protein's surface, where it is hydrated
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