Answer:
B. 26.00 g Fe
Atomic mass of Fe (Iron) is 55.845g
Answer:
A. 96.3 mg/dL
Absolute error: 5.7 mg/dL
Relative error: 5.6%
B. 97.2 mg/dL
Absolute error: 4.8 mg/dL
Relative error: 4.7%
C. 104.8 mg/dL
Absolute error: 2.8 mg/dL
Relative error: 2.7%
D. 111.5 mg/dL
Absolute error: 9.5 mg/dL
Relative error: 9.3%
E. 110.5 mg/dL
Absolute error: 8.5 mg/dL
Relative error: 8.3%
Explanation:
The formula for the absolute error is:
Absolute error = |Actual Value - Measured Value|
The formula for the relative error is:
Relative error = |Absolute error/Actual value|
In your exercise, we have that
Actual Value = 102.0 mg/dL
A. 96.3 mg/dL:


B. 97.2 mg/dL


C. 104.8 mg/dL


D. 111.5 mg/dL


E. 110.5 mg/dL


Answer:

Explanation:
1. Solubility of CaF_2
(a) Molar solubility
CaF₂ ⇌ Ca²⁺ + 2F⁻
![K_{\text{sp }} = \text{[Ca$^{2+}$]}\text{[F$^{-}$]}^{2}= 4.0 \times 10^{-8}\\s(2s)^{2}=4.0 \times 10^{-8}\\4s^{3} = 4.0 \times 10^{-8}\\s^{3} = 1.0 \times 10^{-8}\\s =2.2 \times 10^{-3}\text{ mol/L}](https://tex.z-dn.net/?f=K_%7B%5Ctext%7Bsp%20%7D%7D%20%3D%20%5Ctext%7B%5BCa%24%5E%7B2%2B%7D%24%5D%7D%5Ctext%7B%5BF%24%5E%7B-%7D%24%5D%7D%5E%7B2%7D%3D%204.0%20%5Ctimes%2010%5E%7B-8%7D%5C%5Cs%282s%29%5E%7B2%7D%3D4.0%20%5Ctimes%2010%5E%7B-8%7D%5C%5C4s%5E%7B3%7D%20%3D%204.0%20%5Ctimes%2010%5E%7B-8%7D%5C%5Cs%5E%7B3%7D%20%3D%201.0%20%5Ctimes%2010%5E%7B-8%7D%5C%5Cs%20%3D2.2%20%5Ctimes%2010%5E%7B-3%7D%5Ctext%7B%20mol%2FL%7D)
(b) Mass solubility

2. pH
pH = -log [H⁺] = -log(3.0 × 10⁻⁴) = 3.52
3. Oxidizing and reducing agents
Zn + Cl₂ ⟶ ZnCl₂

The oxidation number of Cl has decreased from 0 to -1.
Cl has been reduced, so Cl is the oxidizing agent.
4. Oxidation numbers
(a) Al₂O₃

1O = -2; 3O = -6; 2Al = +6; 1Al = +3
(b) XeF₄

1F = -1; 4F = -4; 1 Xe = +4
(c) K₂Cr₂O₇

1K = +1; 2K = +2; 1O = -2; 7O = -14
+2 - 14 = -12
2Cr = + 12; 1 Cr = +6
Answer:
Colloids (heterogeneous)
The difference between a colloid and a suspension is that the particles will not settle to the bottom over a period of time, they will stay suspended or float. An example of a colloid is milk. Milk is a mixture of liquid butterfat globules dispersed and suspended in water.