Answer:
Explanation:
Hello there!
In this case, since the buffer is not given, we assume it is based off ammonia, it means the ammonia-ammonium buffer, whereas the ammonia is the weak base and the ammonium ion stands for the conjugate acid. In such a way, when adding HI to the solution, the base of the buffer, NH3, reacts with the former to promote the following chemical reaction:
Because the HI is totally ionized in solution so the iodide ion becomes an spectator one.
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The pH of the buffer is 6.1236.
Explanation:
The strength of any acid solution can be obtained by determining their pH. Even the buffer solution strength of the weak acid can be determined using pH. As the dissociation constant is given, we can determine the pKa value as the negative log of dissociation constant value.
The pH of the buffer can be known as
The concentration of
Similarly, the concentration of [HA] =
Then the pH of the buffer will be
pH = 6.247 + log [ 0.304/0.404]
So, the pH of the buffer is 6.1236.
<span>Answer: 17.8 cm
</span>
<span>Explanation:
</span>
<span>1) Since temperature is constant, you use Boyle's law:
</span>
<span>PV = constant => P₁V₁ = P₂V₂
</span><span>=> V₁/V₂ = P₂/P₁</span>
<span>
2) Since the ballon is spherical:
</span><span>V = (4/3)π(r)³</span>
<span>
Therefore, V₁/V₂ = (r₁)³ / (r₂)³
</span>
<span>3) Replacing in the equation V₁/V₂ = P₂/P₁:
</span><span><span>(r₁)³ / (r₂)³ </span>= P₂/P₁</span>
<span>
And you can solve for r₂: (r₂)³ = (P₁/P₂) x (r₁)³
</span>(r₂)³ = (1.0 atm / 0.87 atm) x (17 cm)³ = 5,647.13 cm³
<span>
r₂ = 17.8 cm</span>
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Answer:
Oxygen.
Explanation:
Hello,
Yeast fermentation in the food industry must be carried out under anaerobic conditions as long as when oxygen is present respiration occurs rather than fermentation.
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