Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
First, we need to get the value of Ka:
when Ka = Kw / Kb
we have Kb = 1.8 x 10^-5
and Kw = 3.99 x 10^-16 so, by substitution:
Ka = (3.99 x 10^-16) / (1.8 x 10^-5) = 2.2 x 10^-11
by using the ICE table :
NH4+ + H2O →NH3 + H+
intial 0.013 0 0
change -X +X +X
Equ (0.013-X) X X
when Ka = [NH3][H+] / [NH4+]
by substitution:
2.2 x 10^-11 = X^2 / (0.013 - X) by solving this equation for X
∴X = 5.35 x 10^-7
∴[H+] = X = 5.35 x 10^-7
∴PH = - ㏒[H+]
= -㏒(5.35 x 10^-7)
= 6.27
Answer:
See explanation
Explanation:
For a reaction that proceeds by E1 mechanism, the rate determining step involves the formation of the carbocation.
The rate of formation of this carbocation depends only on the concentration of the t-butyl bromide since it is the only specie that enters into the rate equation.
Hence, when the concentration of t-butyl bromide is tripled, the rate of reaction is tripled.
Methanol does not enter into the rate equation hence doubling its concentration does not affect the rate of reaction.
SrCl2 + Li2(SO4) —> 2LiCl + Sr(SO4)
Is that high school stuff or college?
