Because I (iodide) is better leaving group than Cl, so it will leave when this molecule is reacted with strong base (sodium tert-butyl oxide) giving the elimination product provided in picture<span />
Answer:
When you make coffee, some of the compounds from the ground coffee end up in the water, giving it the distinctive color, aroma, and flavor that we associate with coffee. The solubility of some coffee constituents varies depending on the temperature of the water.
Explanation:
First, we will get the average pH of the two given values:
average pH = (6.4+8) / (2) = 7.2
At this average pH, the concentration of the acid from the phenol red is equal to the concentration of the base.
pH = 7.2
[H+] = 10^(-7.2) = 6.3 * 10^-8
Phenol red has the general formula HA, this gives us:
HA <.......> H+ + A-
At pH = 7.2, [H+] = [A-]
<span>Ka = [H+][A-]/ [HA]
</span>Ka = [H+] = <span>6.3 x 10^-8</span>
