Answer:
Explanation:
Hello,
In this case, given the percent ionization and the concentration of the acid, one computes the concentration of hydrogen ions as follows:
![\% ionization=\frac{[H^+]}{[HA]}*100\%](https://tex.z-dn.net/?f=%5C%25%20ionization%3D%5Cfrac%7B%5BH%5E%2B%5D%7D%7B%5BHA%5D%7D%2A100%5C%25)
![[H^+]=\frac{\% ionization*[HA]}{100\%} =\frac{4\%*0.30M}{100\%}=0.012M](https://tex.z-dn.net/?f=%5BH%5E%2B%5D%3D%5Cfrac%7B%5C%25%20ionization%2A%5BHA%5D%7D%7B100%5C%25%7D%20%3D%5Cfrac%7B4%5C%25%2A0.30M%7D%7B100%5C%25%7D%3D0.012M)
Therefore the Ka is computed by using the equilibrium expression:
![Ka=\frac{[H^+][A^-]}{[HA]} =\frac{0.012M*0.012M}{0.30M-0.012M}\\ \\Ka=5x10^{-4}](https://tex.z-dn.net/?f=Ka%3D%5Cfrac%7B%5BH%5E%2B%5D%5BA%5E-%5D%7D%7B%5BHA%5D%7D%20%3D%5Cfrac%7B0.012M%2A0.012M%7D%7B0.30M-0.012M%7D%5C%5C%20%5C%5CKa%3D5x10%5E%7B-4%7D)
And the pH:
![pH=-log([H^+])=-log(0.012)\\\\pH=1.92](https://tex.z-dn.net/?f=pH%3D-log%28%5BH%5E%2B%5D%29%3D-log%280.012%29%5C%5C%5C%5CpH%3D1.92)
Regards.
2 possibly 3 depends on if that of what looks like a zero is an O which it isn't so 2 but if it is 3.
Answer:
Dalton's theory are based on the two laws that are: Law of conservation of mass and law of constant composition. This theory basically described their properties of atoms.
This theory state that all the atoms are made up of matter which are invisible and in the elements all the atoms are identical in mass and properties.
Answer:
Dipole, less electronegativity, higher electronegativity
Explanation:
!!! Incomplete Question
When two atoms with different electronegativities are bonded together, a bond dipole exists.
A bond dipole is a partial charge assigned to bonded atoms due to difference in electron density, difference in electronegativity is a factor to this.
These are displayed with an arrow originating at the atom with the less electronegativity and pointing toward the atom with the higher electronegativity value
He should transfer the food to another cooler.
This is because for a refrigerator, the temperature should be kept at 40 degrees Fahrenheit in order to slow down the development of the spoilage bacteria that develop in food in the form of color or odor.
