Eggshells are made primarily of calcium carbonate. The acid in vinegar softens the calcium of the eggshell. Adding a little vinegar to the water when boiling eggs is an old cook’s trick that makes them easier to peel.
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Answer:
0.256 L
Explanation:
We should use the following formula:
concentration (1) × volume (1) = concentration (2) × volume (2)
concentration (1) = 0.82 M NaOCl
volume (1) = ?
concentration (2) = 0.21 M NaOCl
volume (2) = 1 L
volume (1) = [concentration (2) × volume (2)] / concentration (1)
volume (1) = [0.21 / 1] / 0.82 = 0.256 L
Answer:
A experimental investigation
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