Answer:
Near the boiling point of the solvent
Explanation:
The process of recrystallization is hinged on the fact that the amount of solute that can be dissolved by a solvent increases with temperature. The process involves creation of a solution by dissolving a solute in a solvent at or near its boiling point. At the boiling point of the solvent, the solute has a greater solubility in the solvent; not much volume of the hot solvent is required to dissolve the solute.
Before the solution is later cooled, you can now filter out insoluble impurities from the hot solvent. The quantity of the original solute drops appreciably because impurities have been removed. At this lower temperature, the solution becomes saturated and the solute can no longer be held in solution hence it forms pure crystals of solute, which can be recovered.
Recrystallization must be carried out using the proper solvent. The solute must be relatively insoluble in the solvent at room temperature but more soluble in the solvent at elevated temperature.
Hydrogenated vegetable oil is a preservative, thus, the correct option is D. Hydrogenated vegetable oil are used by food industries to prevent fat rancidity in order to give their product a longer shelf life. Hydrogenated oils are very good preservatives because all the enzymatic activities in the oil has been neutralized during the hydrogenating process.
I believe it’s C.) Mass. Hope I’m right.
Answer:
Explanation:
Initial burette reading = 1.81 mL
final burette reading = 39.7 mL
volume of NaOH used = 39.7 - 1.81 = 37.89 mL .
37.89 mL of .1029 M NaOH is used to neutralise triprotic acid
No of moles contained by 37.89 mL of .1029 M NaOH
= .03789 x .1029 moles
= 3.89 x 10⁻³ moles
Since acid is triprotic , its equivalent weight = molecular weight / 3
No of moles of triprotic acid = 3.89 x 10⁻³ / 3
= 1.30 x 10⁻³ moles .
