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rewona [7]
3 years ago
5

The yeast Brettanomyces causes spoilage in wine. Brettanomyces produces 4-ethylphenol, which at high levels gives wine a bad fla

vor (described as \"barnyard\" or \"sweaty animal\"). Diagnostic labs test for the presence of Brettanomyces in wine by testing for 4-ethylphenol. Draw 4-ethylphenol (p-ethylphenol).
Chemistry
1 answer:
Tanya [424]3 years ago
5 0
Hhbbbuddjcsdhnkvdb h jbbj jn
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Explanation:

The answer is D

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What three facts made Pluto difficult to find?
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26.6 mL of 2.50 M stock solution of sucrose is diluted to 50.0 mL. A 16.0 mL sample of the resulting solution is then diluted to
frozen [14]

Answer:

In the final solution, the concentration of sucrose is 0.126 M

Explanation:

Hi there!

The number of moles of solute in the volume taken from the more concentrated solution will be equal to the number of moles of solute in the diluted solution. Then, the concentration of the first solution can be calculated using the following equation:

Ci · Vi = Cf · Vf

Where:

Ci = concentration of the original solution

Vi = volume of the solution taken to prepare the more diluted solution.

Cf = concentration of the more diluted solution.

Vf = volume of the more diluted solution.

For the first dillution:

26.6 ml · 2.50 M = 50.0 ml · Cf

Cf = 26.6 ml · 2.50 M / 50.0 ml

Cf = 1.33 M

For the second dilution:

16.0 ml · 1.33 M = 45.0 ml · Cf

Cf = 16.0 ml · 1.33 M / 45.0 ml

Cf = 0.473 M

For the third dilution:

20.0 ml · 0.473 M = 75.0 ml · Cf

Cf = 20.0 ml · 0.473 M / 75.0 ml

Cf = 0.126 M

In the final solution, the concentration of sucrose is 0.126 M

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3. Use the chart to answer the following question. Amanda found a stone
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