Answer is: pH of aniline is 9.13.<span>
Chemical reaction: C</span>₆H₅NH₂(aq)+
H₂O(l) ⇌ C₆H₅NH₃⁺(aq) + OH⁻(aq).
pKb(C₆H₅NH₂) = 9.40.
Kb(C₆H₅NH₂) = 10∧(-9.4) = 4·10⁻¹⁰.
c₀(C₆H₅NH₂) = 0.45 M.
c(C₆H₅NH₃⁺) = c(OH⁻) = x.
c(C₆H₅NH₂) = 0.45 M - x.
Kb = c(C₆H₅NH₃⁺) · c(OH⁻) / c(C₆H₅NH₂).
4·10⁻¹⁰ = x² / (0.45 M - x).
Solve quadratic equation: x = c(OH⁻) = 0.0000134 M.
pOH = -log(0.0000134 M.) = 4.87.
pH = 14 - 4.87 = 9.13.
Answer:
Some varieties of potato, such as Russet and King Edward, are more suitable for baking than others, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.[2]
I assume what you're asking about is, how does the temperature changes when we increase water's mass, according the formula for heat ?
Well the formula is :

(where Q is heat, m is mass, c is specific heat and

is change in temperature. So according this formula, increasing mass will increase the substance's heat, but won't effect it's temperature since they are not related. Unless, if you want to keep the substance's heat constant, in that case when you increase it's mass you will have to decrease the temperature
Answer:
Sodium Chloride has Ionic bond while Hydrogen Chloride has covalent bond.
Explanation:
Na has 11 electrons (2, 8, 1) and need to give away 1 electron to be stable
Cl has 17 electrons ( 2, 8, 7) and needs 1 electron to be stable.
Na transfers 1 electron to CL to form Ionic bond.
While
Hydrogen has 1 electron and shares with Chlorine to be stable.
Covalent bond involves sharing.
Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.