explain why soup precipitated when you added it to a saturated NaCI
explain why soup precipitated when you added it to a saturated NaCI
Homework Answers
Note that NaCl increases activity of species then, the ionic strength increases
NaCl will favour soap precipitation
Also note that soap might be formed of Na+ ions, therefore more reactant is present
both reaasons are enough to form soap precipitation
could you explain LeChatelier's principle 196 4. Saturated NaCI Solution Equation: Nael (s) = Nalag) +...
could you explain LeChatelier's principle
196 4. Saturated NaCI Solution Equation: Nael (s) = Nalag) + c lag); Observations Explanation (Le Chatelier's Principle) HCl(aq) addition Cloudy white mulla 5. Saturated BaCro Solution Equation: Babr Oy (6) z bólag) + Cr Oslag) Observations Explanation (LeChatelier's Principle) (1) BaCl2 + pail KeCrO4 (Aqueous solutions) yellow (2) HCI (aq) addition yellow thema to orang. 6. Thiocyano-Iron(W) Complex modes do Equation: Fe's SCN → [Fe (sen Observations Explanation (LeChatelier's Principle) (1) Fe(NO3)2 (aq) Orange...
Explain why there is no reaction when sodium is added to a solution of methyllithium but...
Explain why there is no reaction when sodium is added to a solution of methyllithium but when gallium is added to a solution of methyllithium, trimethylgallium is formed.
2.When concentrated H2SO4 (18M) is added to a saturated solution of sodium sulfate, a white precipitate...
2.When concentrated H2SO4 (18M) is added to a saturated solution of sodium sulfate, a white precipitate is formed. Write a net-ionic equation for the equilibrium in saturated sodium sulfate, and explain the change in terms of Le Chatelier’s principle. 3.A solution contains the blood-red hexathiocyanatoferrate(III) complex ion, Fe(SCN)63-, in equilibrium with the iron(III) ion, Fe3+, and six thiocyanate ions, SCN-. If the solution is diluted with water, will the color deepen, fade, or stay the same? Why? In addition to...
Explain why the samples with larger amounts of solute precipitated at significantly higher temperatures than those...
Explain why the samples with larger amounts of solute precipitated at significantly higher temperatures than those with less solute. Discuss your answer in terms of the physical interaction between the solute and solvent.
Explain why during an experiment, casein precipitates when hydrochloric acid is added to it
Explain why during an experiment, casein precipitates when hydrochloric acid is added to it
How many moles. of Mg(OH)_2 can be precipitated when 15 mL of 0.20 M MgCl_2 solution...
How many moles. of Mg(OH)_2 can be precipitated when 15 mL of 0.20 M MgCl_2 solution is mixed with 25 mL. Of 0.18 M KOH? 0.0015 mol 0.0022 mol 0.0030 mol 0.0045 mol A student wants to prepare 250 mL of 0.10 M NaCI solution Which procedure is most appropriate ? (The molar mass of NaCI is 58.4 g mol^-1) Add 5 84 g of NaCI to 250. mL of H_2O Add 1 46 g of NaCI to 250 mL...
Explain why potassium manganate (VII) decolourizes when added to a primary or secondary alcohol and heated
Explain why potassium manganate (VII) decolourizes when added to a primary or secondary alcohol and heated
4. If more Br ions are added to a saturated PbBr2 solution, will the reaction shift?...
4. If more Br ions are added to a saturated PbBr2 solution, will the reaction shift? If so, which direction? Explain why or why not (4) PbBr2(s) = Pb2+(aq) + 2 Br(aq) 5. Write the expression for the solubility product, Ksp, of PbBr2. (2) Ksp =
Reset Help reduce When you blow over the top of a bowl of hot soup, you...
Reset Help reduce When you blow over the top of a bowl of hot soup, you increase evaporation and its cooling effect by removing the warm vapor that tends to condense and increase the net evaporation faster slower As you blow, you also increase the rate of convective cooling, replacing the hot air near the surface of the soup with cooler air increase To test the explanation involving evaporation, blow on your soup with air at different humidity levels drier...
explain why casein precipitates (curdles) when acetic acid is added to your milk mixture. What is...
explain why casein precipitates (curdles) when acetic acid is added to your milk mixture. What is the function of acetic acid. 5. This precipitation can also be achieved through bacterial fermentation (e.g., spoiled milk). Explain what is happening during this process. 6. A third method of curdling milk is by adding the enzyme rennin (chymosin). Most cheeses are made this way. Do some online research and explain how this protease enzyme works and why milk curdles when it's added. 7....
could you explain LeChatelier's principle
196 4. Saturated NaCI Solution Equation: Nael (s) = Nalag) + c lag); Observations Explanation (Le Chatelier's Principle) HCl(aq) addition Cloudy white mulla 5. Saturated BaCro Solution Equation: Babr Oy (6) z bólag) + Cr Oslag) Observations Explanation (LeChatelier's Principle) (1) BaCl2 + pail KeCrO4 (Aqueous solutions) yellow (2) HCI (aq) addition yellow thema to orang. 6. Thiocyano-Iron(W) Complex modes do Equation: Fe's SCN → [Fe (sen Observations Explanation (LeChatelier's Principle) (1) Fe(NO3)2 (aq) Orange...
How many moles. of Mg(OH)_2 can be precipitated when 15 mL of 0.20 M MgCl_2 solution is mixed with 25 mL. Of 0.18 M KOH? 0.0015 mol 0.0022 mol 0.0030 mol 0.0045 mol A student wants to prepare 250 mL of 0.10 M NaCI solution Which procedure is most appropriate ? (The molar mass of NaCI is 58.4 g mol^-1) Add 5 84 g of NaCI to 250. mL of H_2O Add 1 46 g of NaCI to 250 mL...
4. If more Br ions are added to a saturated PbBr2 solution, will the reaction shift? If so, which direction? Explain why or why not (4) PbBr2(s) = Pb2+(aq) + 2 Br(aq) 5. Write the expression for the solubility product, Ksp, of PbBr2. (2) Ksp =
Reset Help reduce When you blow over the top of a bowl of hot soup, you increase evaporation and its cooling effect by removing the warm vapor that tends to condense and increase the net evaporation faster slower As you blow, you also increase the rate of convective cooling, replacing the hot air near the surface of the soup with cooler air increase To test the explanation involving evaporation, blow on your soup with air at different humidity levels drier...
explain why casein precipitates (curdles) when acetic acid is added to your milk mixture. What is the function of acetic acid. 5. This precipitation can also be achieved through bacterial fermentation (e.g., spoiled milk). Explain what is happening during this process. 6. A third method of curdling milk is by adding the enzyme rennin (chymosin). Most cheeses are made this way. Do some online research and explain how this protease enzyme works and why milk curdles when it's added. 7....
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