Answer:
Disagree with the suggestion based on the hygroscopic nature of anhydrous magnesium sulfate
Explanation:
Magnesium sulfate in the anhydrous form is a drying agent. A drying agent salts of inorganic compounds that has the capability of absorbing water to become hydrated, when placed in the presence of a wet surface or moist air
Anhydrous magnesium sulfate is therefore hygroscopic such that it absorbs water from the atmosphere and becomes hydrated and increases in size as its volume is increased according to the following chemical equation
MgSO₄(s) + 7H₂O(l) → MgSO₄·7H₂O(s)
The molar mass of anhydrous magnesium sulfate = 120.366 g/mol
The molar mass of the heptahydrate = 246.47 g/mol
Therefore, the mass of the magnesium sulfate doubles when it forms the heptahydrate, and the magnesium sulfate grows bigger.
Answer:
0.3023 M
Explanation:
Let Picric acid = 
So,
+
⇄
+ 
The ICE table can be given as:
+
⇄
+ 
Initial: 0.52 0 0
Change: - x + x + x
Equilibrium: 0.52 - x + x + x
Given that;
acid dissociation constant (
) = 0.42
![K_a = \frac{[H_3O^+][Picric^-]}{H_{picric}}](https://tex.z-dn.net/?f=K_a%20%3D%20%5Cfrac%7B%5BH_3O%5E%2B%5D%5BPicric%5E-%5D%7D%7BH_%7Bpicric%7D%7D)
![0.42 = \frac{[x][x]}{0.52-x}}](https://tex.z-dn.net/?f=0.42%20%3D%20%5Cfrac%7B%5Bx%5D%5Bx%5D%7D%7B0.52-x%7D%7D)
![0.42 = \frac{[x]^2}{0.52-x}}](https://tex.z-dn.net/?f=0.42%20%3D%20%5Cfrac%7B%5Bx%5D%5E2%7D%7B0.52-x%7D%7D)
0.42(0.52-x) = x²
0.2184 - 0.42x = x²
x² + 0.42x - 0.2184 = 0 -------------------- (quadratic equation)
Using the quadratic formula;
; ( where +/- represent ± )
= 
= 
=
OR 
=
OR 
=
OR 
= 0.30225 OR - 0.72225
So, we go by the +ve integer that says:
x = 0.30225
x = [
] = [
] = 0.3023 M
∴ the value of [H3O+] for an 0.52 M solution of picric acid = 0.3023 M (to 4 decimal places).
Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.