Which term best describes the substances that cause oil and water molecules in salad Dressing to interact and mix?
2 answers:
<h2>Answer : Option A) Surfactants</h2><h3>Explanation :</h3>
The substances that causes the oil and water molecules in salad dressing to interact and mix are surfactants.
Surfactants are those compounds which has hydrophobic and hydrophilic parts in it which attaches according to the availability of the substrate. Oil and water does not mixes usually but in presence of a surfactant it readily mixes.
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Answer:
The concentration of a saturated solution of CuF₂ in aqueous 0.20 M NaF is 4.0×10⁻⁵ M.
Explanation:
Consider the ICE take for the solubility of the solid, CuF₂ as:
CuF₂ ⇄ Cu²⁺ + 2F⁻
At t=0 x - -
At t =equilibrium (x-s) s 2s
The expression for Solubility product for CuF₂ is:
Given s = 7.4×10⁻³ M
So, Ksp is:
Ksp = 1.6209×10⁻⁶
Now, we have to calculate the solubility of CuF₂ in NaF.
Thus, NaF already contain 0.20 M F⁻ ions
Consider the ICE take for the solubility of the solid, CuF₂ in NaFas:
CuF₂ ⇄ Cu²⁺ + 2F⁻
At t=0 x - 0.20
At t =equilibrium (x-s') s' 0.20+2s'
The expression for Solubility product for CuF₂ is:
Solving for s', we get
<u>s' = 4.0×10⁻⁵ M</u>
<u>The concentration of a saturated solution of CuF₂ in aqueous 0.20 M NaF is 4.0×10⁻⁵ M.</u>