The bad smelling element is Sulfur, which smells like rotting eggs.
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
As,
Kw = [H+] [OH-]
For water, [H+] = [OH-]
Therefore we can write
Kw = [H+]²
9.311 × 10-14 = [H+]²
[H+] =
3.04 × 10-7 = [OH-]
Ph = - log [H+]
= - log (
3.04 × 10-7)
= 6.52
Thus, Ph = PoH = 6.52
Answer:
H2SO4(aq) + Mg(OH)2(aq) -> MgSO4(aq) + 2H2O(l)
Explanation:
A neutralization reaction is a chemical reaction in which the acid, (aqeous H2SO4) reacts completely with an appropriate amount of base, (aqueous Mg(OH)2) to produce salt, (aqueous MgSO4) and water, (liquid 2H2O) only.
H2SO4(aq) + Mg(OH)2(aq) -> MgSO4(aq) + 2H2O(l)
Acid + base → Salt + Water.
During this reaction, the hydrogen ion, H+, from the H2SO4 is neutralized by the hydroxide ion, OH-, from the Mg(OH)2 to form the water molecule, H2O.
Thus, the formation of salt, MgSO4(aq) and water, 2H2O(l) makes it a neutralization reaction.
Answer:
Calculate the volume (in mL) of the 1.356 M stock NaOH solution needed to prepare 250.0 mL ... Glucose (molar mass=180.16 g/mol) is a simple, soluble sugar ... g of glucose in enough water to make 500.0 mL of solution. • Step 2: Transfer 18.6 mL of glucose
