Answer:
Substance B, boiling point of 105 °C
Explanation:
Non volatile substances have high boiling points
<span>H2CO3 <---> H+ + HCO3-
NaHCO3 <---> Na+ + HCO3-
When acid is added in the buffer, the excess H+ of that acid reacts with HCO3- to form H2CO3, and due to this NaHCO3 dissociates into HCO3- to attain the equilibrium. and hence there is no net effect of H+ due to pH remain almost constant.
when a base is added to the buffer, the OH- ion of base react eith H+ ion present in buffer, then to attain equilibrium of H+ ion, the H2CO3 dissociates to produce H+ ion, but now there is the excess of HCO3- due to which Na+ ion react with them to attain equilibrium of HCO3-. hence there is again no net change in H+ ion due to which pH remain constant.....</span>
Answer:
A. Chemistry can help a chef understand how to combine different ingredients in a recipe.
Explanation:
Knowing the chemical reactions between ingredients used in cooking helps chefs understand how well different ingredients would react to eachother.
*Im pretty sure this is correct.
<u>Answer:</u> The pressure that must be applied to the apparatus is 0.239 atm
<u>Explanation:</u>
To calculate the osmotic pressure, we use the equation for osmotic pressure, which is:

or,

where,
= osmotic pressure of the solution
i = Van't hoff factor = 1 (for non-electrolytes)
= mass of sucrose = 3.40 g
= molar mass of sucrose = 342.3 g/mol
= Volume of solution = 1 L
R = Gas constant = 
T = temperature of the solution = ![20^oC=[20+273]K=293K](https://tex.z-dn.net/?f=20%5EoC%3D%5B20%2B273%5DK%3D293K)
Putting values in above equation, we get:

Hence, the pressure that must be applied to the apparatus is 0.239 atm
Answer:
6.319857 * 10 to the power 7