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3 years ago

Acids naturally present in food are safe to eat because they usually are

Chemistry

2 answers:

Artemon [7]3 years ago

8 0

Answer:

This question is not complete but the completed question is below

Acids naturally present in food are safe to eat because they usually are

A. Weak

B. concentrated

C. dilute

D. strong

The correct option is A.

Explanation:

Acids that are naturally found in food are organic acids. Organic acids are generally known to be weak acids. An acid is a substance that produces hydrogen ion or hydroxonium ion when dissolved in water.

A weak acid however ionizes partially (not releasing all its possible hydrogen ions) in water. Weak acids have pH that are close to neutral (pH 7) and hence are safe for consumption.

tangare [24]3 years ago

7 0

A.Weak

B.concentrated

C.dilute

D.strong

Answer: A - Weak

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What is the name of this hydrocarbon? 2-dimethylyne 2-methylbutane 4-methylbutene 4,3-methylbutyne 4,4-methylbutane

Alisiya [41]

You have shown no structure, still we can work out for the answer :).

First Option: 2-dimethylyne: This name is incorrect, because it does not contain any parent chain name.

Second Option: 2-methylbutane: I have drawn its structure below, compare it with your structure.

Third Option: 4-methylbutene: I have drawn the structure for this name. But this name is also against IUPAC rules, and its correct name is 1-Pentene.

Fourth Option: 4,3-methylbutyne: Again incorrect name, 4,3 are two positions, but here only one substituent is given (methyl). I have drawn structure of 3,4-Dimethylbutene, this name is incorrect, and the correct name for this compound is 3-Methyl-1-pentene.

Fifth Option: 4,4-methylbutane: Again incorrect name, 4,4 means at 4 position two substituents, but in name only methyl is given. Anyhow lets make it two and draw a structure, for 4,4-Dimethylbutane. Ooops!! This name is also incorrect, and the correct name for this compound is 2-Methylpentane.

Result:
Among all options only, option B (2-Methylbutane) is correctly named, and this will be the correct name for the structure given to you.

8 0

3 years ago

Read 2 more answers

How many moles of liquid water must freeze to remove 100 kJ of heat? (ΔHf = –334 J/ g.

Juliette [100K]

First figure out how many grams must freeze and then convert the grams to moles.
Hf = -334 J/g. Convert this to KJ/g by dividing by 1000. (There are 1000 Joules in a kJ). 
Hf = -334 J/g ÷ 1000 J/kj = -0.334 kJ/g 
Now, divide 100 kJ by -0.334 kJ/g (see how the units are lining up?) 
100 kJ ÷ -0.334 kJ/g = 299 g 
Now convert this to moles by dividing by the molecular weight of water (18.0g/mole). 
299 ÷ 18.0 = 16.6 moles

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3 years ago

How can a chemical reaction speed up? Pack in more of the reactant to increase the

spayn [35]

Answer:

Explanation:

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3 years ago

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What is the scaling factor if the molar mass of

Step2247 [10]

Answer:

The scaling factor is 5.

Explanation:

Hello there!

In this case, since the scaling factor is defined as the ratio of the molar mass of the molecular formula (complete) to the empirical formula (simplified), it is possible to compute it for the empirical formula of CH2O whose molar mass is 30 g/mol (12+2+16) as shown below:

$sf=150/30=5$

Therefore, we can also infer that the molecular formula would be:

$C_5H_1_0O_5$

Best regards!

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3 years ago

Which is less likely to be a relatable source of information the webpage of a university or the webpage a scientist who is tryin

faltersainse [42]

Answer:

The web page of a university

Explanation:

A scientist can be more biased within coming to information about pretty much anything. I have had multiple science teachers who seem more biased on to something else and pretend that they're right just cause they know what they are doing.

Then the university would be a great choice because its controlled by a higher state, then also the consistency of being updated.

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3 years ago