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What is the complete molecular and net ionic equation for the reaction of 0.100 M nitrous acid with Barium hydroxide. Calculate the pH of the acid - I'm lost - can you help with the calculations
titrating an unknown weak acid you hope to identify. Your titrant is a 0.0935 mol/L NaOH solution, and the titration requires 21.8 mL to reach the equivalence point. How many moles of acid were in your sample?
All the CO2 that enter waterbody is converted to CH2O. How much oxygen (moles/m^2) is required to oxidize it back to CO2?
Calculate the empirical and molecular formulae of A and B. Deduce the structural formulae of A and B. State the type isoerism exhibited by A and B.
Identify the species that is oxidized and the species that is reduced in each reaction.Write out two half reaction to show how many electrons are gained or lost by each species.
A balloon filled with helium gas has a volume of 741 mL at a pressure of 1 atm. The balloon is released and reaches an altitude of 6.5 km,where the pressure is 0.5 atm.
the substance B. Both are liquids at room temperature. Which of the statements are true for these liquids under the same conditions of temperature and pressure?
Write a balanced equation for each of the two steps of the reaction, namely: (1) the reaction between benzyltriphenylphosphonium chloride and sodium hydroxide
Using the thermodynamic data below, and a value of -717 kJ/mol for the Ulattice enthalpy for KCl, calculate the ionization energy of K. Hint: Remember to plug in numbers to the equation given in course content.
How many unpaired electrons in the F22+ ion are based on molecular orbital theory? The order of the molecular orbitals are (σ2s)(σ*2s)(σ2p)(π2p)(π*2p)(σ*2p).
If the sun (diameter 864,000 miles) were the size of an NBA basketball (29.5 in), how far away would mercury
Definition for electrophilic, transition state and Markovnik , electrophilic, transition state
Calcium chloride is added to a polymer solution of sodium alginate to cross-link the polymers, reating a thicker mixture which is used to add texture of food (like milk shakes). What is the explanation for why this happens?
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