The concentration of ClO₂⁻ at equilibrium if the initial concentration of HClO₂ is 0.0654.
<h3>What is concentration?</h3>
The concentration of any substance is the quantity of that substance in per square of the space or container.
The reaction is
HClO₂ + H₂O <=> H₃O⁺ + ClO₂⁻
The pH is 0.454 M
Ka = [H₃O⁺][ClO₂⁻ ] / [HClO₂]
2. 25 × 10⁻² m = [x][x] / 0.454-x]
2 + 0.011 - 0.004994 = 0
solve the quadratic equation
x = 0.0654 = [H3O+] = [ClO2-]
pH = -log (H3O+)
pH = -log(0.0654)
pH = 1.2
equilibrium concentrations of
[HClO2] = 0.454 -x = 0.454 -0.0654 = 0.3886 M
[ClO2- ] = x = 0.0654
Thus, the equilibrium concentrations is 0.0654.
To learn more about concentration, refer to the link:
brainly.com/question/16645766
#SPJ4
<span>The equation you used is KE=hv-hv0, where h=6.63*10^-34 (constant). You multiply h by 1.5*10^15. Multiply h by the threshold freq of cesium (from part A). Subtract the second answer from the first answer, and you get the kinetic energy. Hope this helps.</span>
I would say D, because you need to start with nothing to measure the different sizes as they start to grow. hope this helps!
Answer:
C.) 2-butyne
Explanation:
Since the molecule has 4 central carbons, it has the prefix but-.
Since the molecule has a triple bond between central carbons, it has an ending of -yne.
Since the triple bond starts on the second carbon, it has a 2 - prefix.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
