Answer:
Examples of Chemical Changes
Burning wood.
Souring milk.
Mixing acid and base.
Digesting food.
Cooking an egg.
Heating sugar to form caramel.
Baking a cake.
Rusting of iron.
<u>Answer:</u> The freezing point of solution is -0.454°C
<u>Explanation:</u>
Depression in freezing point is defined as the difference in the freezing point of pure solution and freezing point of solution.
The equation used to calculate depression in freezing point follows:
To calculate the depression in freezing point, we use the equation:
Or,
where,
Freezing point of pure solution = 0°C
i = Vant hoff factor = 2
= molal freezing point elevation constant = 1.86°C/m
= Given mass of solute (KCl) = 5.0 g
= Molar mass of solute (KCl) = 74.55 g/mol
= Mass of solvent (water) = 550.0 g
Putting values in above equation, we get:
Hence, the freezing point of solution is -0.454°C
Types of Bonds can be predicted by calculating the
difference in electronegativity.
If, Electronegativity difference is,
Less
than 0.4 then it is Non Polar Covalent
Between 0.4 and 1.7 then it is Polar Covalent
Greater than 1.7 then it is Ionic
For Be and F,
E.N of Fluorine = 3.98
E.N of Beryllium = 1.57
________
E.N Difference 2.41 (Ionic Bond)
For H and Cl,
E.N of Chorine = 3.16
E.N of Hydrogen = 2.20
________
E.N Difference 0.96 (Polar Covalent Bond)
For Na and O,
E.N of Oxygen = 3.44
E.N of Sodium = 0.93
________
E.N Difference 2.51 (Ionic Bond)
For F and F,
E.N of Fluorine = 3.98
E.N of Fluorine = 3.98
________
E.N Difference 0.00 (Non-Polar Covalent Bond)
Result:
A polar covalent bond is formed between Hydrogen and Chlorine atoms.
To find the concentration of hydronium ions, take 10 raised to the negative pH:
10^-9.56= 2.75 x10^-10M
To find the concentration of hydroxide ions, take 10 raised to the negative pOH: 10^-4.44 = 3.63 x10^-5M
Nonessential amino acids can be made by the body, while essential amino acids cannot be made by the body so you must get them from your diet.
Nonessential acids : glutamine, proline, glycine etc
Essential acids: lysine, leucine etc.
