Assuming that the reaction from A and C to AC5 is only
one-step (or an elementary reaction) with a balanced chemical reaction of:
<span>A + 5 C ---> AC5 </span>
Therefore the formation constant can be easily calculated
using the following formula for formation constant:
Kf = product of products concentrations / product of reactants
concentration
<span>Kf = [AC5] / [A] [C]^5 </span>
---> Any coefficient from the balanced chemical
reaction becomes a power in the formula
Substituting the given values into the equation:
Kf = 0.100 M / (0.100 M) (0.0110 M)^5
Kf = 6,209,213,231
or in simpler terms
<span>Kf = 6.21 * 10^9 (ANSWER)</span>
Answer:
Farthest from the carbonyl carbon.
Explanation:
Reference carbon that determined the absolute D and L configuration is located farthest from the carbonyl carbon.
In other words, reference carbon is that assymentric carbon which is located farthest from the carbolyl carbon and has configuration similar to D- or L-glyceraldehyde isomers.
D and L configuration is decided by the direction of -OH group attached to the reference carbon.
In L-isomer, -OH group is attached to the left side of the reference carbon and in D-isomer, -OH group is attached to the right side of the reference carbon.
The volume of water that will be produced from the reaction will be 6.3 mL
<h3>Stoichiometric calculation</h3>
From the equation of the reaction:
The mole ratio of hydrogen sulfate to sodium hydroxide is 1:2.
Mole of hydrogen sulfate = 0.50 x 350/1000 = 0.175 moles
Mole of 15 grams sodium hydroxide = 15/40 = 0.375 moles
Thus, hydrogen sulfide is the limiting reagent.
Mole ratio of hydrogen sulfide to water = 1:2.
Equivalent mole of water = 0.175 x 2 = 0.35 moles
Mass of 0.35 moles of water = 0.35 x 18 = 6.3 grams.
1 gram of water = 1 ml.
Thus, 6.3 grams of water will be equivalent to 6.3 mL
More on stoichiometric calculation can be found here: brainly.com/question/27287858
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Answer:
Sodium chloride is added to the ice to lower the freezing point of the ice. Large crystals dissolve more slowly than small crystals. This allows time for the ice cream to freeze more evenly.
Explanation:
