Molarity is the strength of the solution or the ratio of the moles and the volume of the solution. The molarity of the solution is 0.1516 mol per Liter.
<h3>What is molarity?</h3>
Molarity is the molar concentration of the solution that tells about the amount of the solute or the substance dissolved in the given amount of the solution.
Given,
- Mass of potassium chloride = 8.45 g
- Molar mass of potassium chloride = 74. 55 g/mol
- Volume of the solution = 0.750 L
Moles can be calculated by:
Calculate molarity by:
Substituting values in the equation:
Therefore, the molarity of the solution is 0.1516 mol per Liter.
Learn more about molarity here:
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Answer:
Sometimes it is not an increase in force that is desired, but an increase in
distance or speed. Take a baseball bat as an example. A bat is a class 3
lever, meaning the effort is in the middle. This means that it has a
mechanical advantage of less than one. However, when the bat is swung,
the end of the bat is travelling at a much higher speed than the location at
which the batter is holding it. This allows the ball to leave the bat at a
much higher speed than it would with a class one or two lever.
Explanation:
Answer:
A change that produces one or more new substances is a chemical change or chemical reaction.
Answer:
Two characteristics that make water a good choice for the recrystallization solvent for benzoic acid are
- Low solubility for benzoic acid at room temperature
- Less expensive
Explanation:
Characteristics of a Good Recrystallization Solvent:
- Cheap.
- High volatility.
- No reaction with substrate to be made pure.
- Insoluble impurities should not be dissolced by the olvent at all temperatures.
- At room temperature the solvent should have high solubility for soluble impurities well
- At room temperature the substance to be purified should be insoluble in the solvent.
As such water has both low solubility for benzoic acid at room temperature and water is cheap or readily available
The phenomenon known as "salting-out" occurs at very high ionic strengths, when protein solubility declines as ionic strength rises. As a result, salting out may be used to segregate proteins according to how soluble they are in salt solutions.
Because large levels of sodium chloride disturb the bonds and structure of the active site, the rate of enzyme activity will gradually decrease as the concentration of sodium chloride rises. As a result, some of the active sites get denaturized and the starch loses its ability to attach to them. As more enzymes get denatured and eventually cease to function, enzyme activity will steadily wane.
