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To a 100mL volumetric flask are added 1.00mL volumes of three solutions: 0.0100 M AgNO3, 0.225 M NaBr, and 0.100 M NaCN. The mixture is diluted with deionized water to the mark and shaken vigorously. What mass of AgBr would precipitate from this mixture? (Hint: The KSP of AgBr is 5.4 x 10^-13 and the Kf of Ag((CN)2)- is 1.0 x 10^21)
determine the structures of Compounds A, B, C, D, and E. Show calculations. Support all of your structure determinations.
What is the maximum mass of aspirin (the theoretical yield) that could be produced in this reaction?
This time took a one-hour break after adding the acetic anhydride but before adding the sodium acetate solution. The student obtained no product. Explain, with chemical equations and/or formulas, what went wrong.?
Suppose that 0.35 mol of hydrogen gas and 0.35 mol of clorine gas are placed in a 1L reaction vessel at a certain temperature, and the following reaction comes to equilibrium
80.0 of is initially at room temperature (22). A chilled steel rod at 2 is placed in the water. If the final temperature of the system is 21.5, what is the mass of the steel bar?
The calorimeter contains 1.00 kg of water (heat capacity of H2O = 4.184 J/g°C) and the heat capacity of the empty calorimeter is 0.10 kJ/°C. How much heat is released per gram of oil shale when it is burned?
How much energy is released per Kg of Dilithium formed? Mass of one atom of 6 Li is 6.015121 amu. Do not know where to start.
One of the steps in the commercial process for converting ammonia to nitric acid is the conversion of ammonia to nitric oxide.
This is equal to the number of moles of HCL present in the 5.00mL of HCL delivered to the flask. Compute the molarity of the HCL.
moist air exerts lower pressure and dry air exerts high pressure. how would the volume of the hydrogen gas that was ollectes been different if this eperiment was done on a very rainy day/ on a very dry day?
how do you find the mass of one mole of spilt pea using the mass of .069 nd Avoadro's number (6.02x1023rd).
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..
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