Answer:
Explanation:
The number of moles of solute is equal to product of the molar concentration (molarity) and the volume (in liters) of solution.
Since the volumes and the molar concentrations of the<em> NaOH </em>and <em>HCl </em>solutions mixed are equal, each one of them contributes the same number of moles of solute.
Since every mol of NaOH produces one mol of OH⁻ ions and every mol of HCl produces one mol of H⁺ ion, the number of moles of OH ⁻ and H⁺ in solution are equal.
Thus, OH⁻ and H⁺ ions will be neutralized by the reaction:
- OH⁻ (aq) + H⁺ (aq) ⇄ H₂O (l)
Which is strongly shifted to the right and has <em>neutral pH</em>.
Hence, you conclude that the approximate <em>pH of the solution is neutral.</em>
Answer:
Perflutren
Explanation:
Perflutren is a fluorinated hydrocarbon and gaseous substance used as an imaging contrast agent.
Answer:
0.861 L
Explanation:
We are given pressure, volume, and temperature, so let's apply the Combined Gas Law:
(P₁V₁)/T₁ = (P₂V₂)/T₂
Convert the temperatures to degrees Kelvin.
25.0°C -> 298 K, 100.0°C -> 373 K
Plug in the initial conditions on the left, then the final/new on the right, and solve for the unknown:
(165(2.5))/298 = (600(V₂))/373
V₂ = (165(2.5)(373))/(298(600))
V₂ = 0.861 L
Answer:
A sample of helium gas has a volume of 620mL at a temperature of 500 K. If we ... to 100 K while keeping the pressure constant, what will the new volume be?
Explanation:
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
