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icang [17]
3 years ago
10

Taking advantage of their large differences in pKa values, describe how a mixture of phenol and benzoic acid in diethyl ether so

lution could be separated. How could a mixture of phenol and cyclohexanol in diethyl ether solution be separated?
Chemistry
1 answer:
Marat540 [252]3 years ago
6 0

Answer:

By adding bicarbonate.

Explanation:

The pka of the phenol (C₆H₅OH) is 10 and the pka of the benzoic acid (C₆H₅COOH) is 4, which means that the benzoic acid is a stronger acid than phenol, so if we want to separate phenol from benzoic acid in diethyl ether we need to first use a weak base that will react with benzoic acid and not with the phenol:  

C₆H₅-COOH + HCO₃⁻  ⇄  C₆H₅-COO⁻  +  H₂CO₃

C₆H₅-OH + HCO₃⁻  ⇄  no reaction

The reaction of the benzoic acid with bicarbonate will produce the benzoate ion that will be soluble in the aqueous layer, while the phenol will remain dissolved in the organic layer, so we can separate the two of them by the separation of the two immiscible layers.      

Having the two layers separated, the benzoic acid can be recovered from the aqueous layer by adding HCl:

C₆H₅-COO⁻ + HCl  ⇄  C₆H₅-COOH + Cl⁻

<u>This acid will precipitate from the aqueous solution, and the solid can be isolated by filtration</u>.  

The phenol in the organic layer can be dissolved into an aqueous layer by the adding of a strong base like NaOH:

C₆H₅-OH + OH⁻  ⇄  C₆H₅-O⁻ + H₂O

The phenoxide ion soluble in the aqueous layer can be recovered later by the adding of HCl, which will form the original phenol:

C₆H₅-O⁻ + HCl  ⇄  C₆H₅-OH + Cl⁻  

<u>The precipitated phenol can be isolated by filtration. </u>

This way we can separate a mixture of phenol and benzoic acid in diethyl ether solution.  

I hope it helps you!

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2 years ago
If you lived in Flagstaff, Arizona, how much salt (NaCl) would you have to add to your spaghetti water to get it to boil at 100
nasty-shy [4]

Answer:

Explanation:

This question is both theoretical and practical. While the theoretical aspect will be detailed fully here, the practical aspect will be provided as a form of guidance.

Water generally boils at 100°C when altitude (in feet) is 0. One of the colligative properties that occurs <u>when salt is added to water is that there is a boiling point elevation</u>(meaning an increase in boiling point). For instance, if 20g of salt is added to about 5.3 quarts of water, the boiling point of water will increase from 100°C to 100.04°C.

However, when the altitude/elevation of a place is about 7000 ft (like in Flagstaff, Arizona), water will boil at 95.3°C. In order to get 2 quarts of water to boil at 100°C in Flagstaff;

20g causes an increase in boiling point by 0.04°C (100°C to 100.04°C) in 5.3 quarts of water

What gram will increase the boiling point by same 0.04°C in 2 quarts

20g ⇒ 5.3

X ⇒ 2

5.3 X ⇒ 40g

X = 40 ÷ 5.3

X = 7.55g

Hence, 7.55g will cause an increase in boiling point by 0.04°C (from 100°C to 100.04°C) in 2 quarts of water

What mass of salt will increase the boiling point by 4.7°C (95.3°C to 100°C)

7.55g ⇒ 0.04

X ⇒ 4.7

X × 0.04 ⇒ 7.55 × 4.7

0.04X ⇒ 35.5

X = 887.5g

Hence, in order for the spaghetti water to boil at 100°C, 887.5g of salt needs to be added.

For the practical part of the question, some Kitchen scales have an accuracy of .25kg (250g) and some have an accuracy of .2 kg (200g) and some have an accuracy of .5kg (500g). The one your kitchen has will determine the amount of salt that you can measure. For example, if your kitchen scale/balance has an accuracy of 250g/0.25kg, then you can only measure 750g of the 887.5g (as the rest is 137.5g, which is not up to 250g of the scale's accuracy) of the required salt measurement. However, if you have a digital balance that can measure up to 2kg/2000g in one decimal place, that's the perfect balance to measure this salt.

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