Answer:
![Ka=\frac{[C_6H_5O^-][H^+]}{[C_6H_5OH]}](https://tex.z-dn.net/?f=Ka%3D%5Cfrac%7B%5BC_6H_5O%5E-%5D%5BH%5E%2B%5D%7D%7B%5BC_6H_5OH%5D%7D)
Explanation:
Hello,
In this case, weak acids are characterized by the fact they do not dissociate completely, it means they do not divide into the conjugated base and acid at all, a percent only, which is quantified via equilibrium. In such a way, the chemical equation representing such incomplete dissociation is said to be:
Thus, we can write the law of mass action, which consider the equilibrium concentrations of all the involved species, which is also known as the acid dissociation constant which accounts for the capacity the acid has to yield hydronium ions:
![K=Ka=\frac{[C_6H_5O^-][H^+]}{[C_6H_5OH]}](https://tex.z-dn.net/?f=K%3DKa%3D%5Cfrac%7B%5BC_6H_5O%5E-%5D%5BH%5E%2B%5D%7D%7B%5BC_6H_5OH%5D%7D)
Best regards.
Answer:
10.80
Explanation:
As per the equation, let us calculate the mole ratio. N2+3H2→2NH3. As per the equation one mole of nitrogen reacts with 1 mol of hydrogen.
In terms of mass. 28.01 g of nitrogen needs 3 mol of hydrogen or 6.048 g of hydrogen.
We can set up the ratio;
28.01 g of
l
N
2
needs
6.048 g of
l
H
2
1 g of
l
N
2
needs
6.048
28.01
g of
l
H
2
50.0 g of
l
N
2
needs
6.048
×
50.0
28.01
l
g of
l
H
2
=
10.80 g of
l
H
2
Answer:
<em>Well, Your best answer will be is 2H+ + 2OH- -> 2H2O but you have to reduce it to H+ + OH- -> H2O. </em><em>Good Luck!</em>
Answer:
Glycogen: It is made up of a large chain of molecules. ...
Cellulose: The cell wall of the plants is made up of cellulose. ...
Starch: It is formed by the condensation of amylose and amylopectin. ...
Insulin: It is made up of a number of fructofuranose molecules linked together in chains.
Explanation:
I can't remember any of the weights of the individual elements but here is how you solve it:
Molecular weight of copper + nitrogen + 3 oxygens = molecular weight of the compound.
M = moles / liter
.350 moles / 1 liter
Do .350 moles / liter x the molecular weight (g / mole) of the compound = the answer in g / L
