Answer:
<h3>C6H5CO2H (aq) + H2O (l) _C6H5CO2<em>-</em><em> </em><em>+</em><em> </em><em>H3O</em></h3>
The main reason why is because pickled cucumber contain a lot of salt, which can act as a preservative.
Answer:
-3135.47 kJ/mol
Explanation:
Step 1: Write the balanced equation
C₆H₆(l) + 7.5 O₂(g) ⇒ 6 CO₂(g) + 3 H₂O(g)
Step 2: Calculate the standard enthalpy change of the reaction (ΔH°r)
We will use the following expression.
ΔH°r = ∑np × ΔH°f(p) - ∑nr × ΔH°f(r)
where,
n: moles
ΔH°f: standard enthalpies of formation
p: products
r: reactants
ΔH°r = 6 mol × ΔH°f(CO₂(g)) + 3 mol × ΔH°f(H₂O(g)) - 1 mol × ΔH°f(C₆H₆(l)) - 7.5 mol × ΔH°f(O₂(g))
ΔH°r = 6 mol × (-393.51 kJ/mol) + 3 mol × (-241.82 kJ/mol) - 1 mol × (48.95 kJ/mol) - 7.5 mol × 0 kJ/mol
ΔH°r = -3135.47 kJ
Since this enthalpy change is for 1 mole of C₆H₆(l), we can express it as -3135.47 kJ/mol.
Answer:
How can drying a hydrate help you determine its mole ratio of water to salt?
Explanation:
