Explanation:
Using a sharp knife, trim off a portion of the stem's bottom, and remove the leaves that would end up below the water line. Take great care not to scuff or pinch flower stems. Damaged stem tissue significantly reduces flower performance by inhibiting water absorption. Scissors are never recommended for cutting flowers.
She will need
3 egg yolks.
1 tablespoon cream.
1 cup (1/2 pound) melted butter, cooled to room temperature.
1 tablespoon lemon juice or white wine vinegar.
1/2 teaspoon salt.
Dash of cayenne pepper.
The answer to your question is CLARINET hope that helps
<span>pH = pKa + log ([R-]/[RH])
Where pH is the pH of the buffer, [R-] is the concentration of the basic species, and [RH] is the concentration of the acidic species.
At pH 2.4, the amino group on glycine (pKa = 9.6) will be, for accounts and purposes, 100% protonated. This means our buffer will be dealing with the two ionic forms of the carboxyl group (pKa = 2.4).
When pH = pKa, the two species are in equilibrium. This can be seen using the HH equation:
2.4 = 2.4 + log ([R-]/[RH])
0 = log ([R-]/[RH])
1 = ([R-]/[RH])
[RH] = [R-]
Now we add in another equation, our conservation of mass.
M = [RH] + [R-]
where M is the molarity of the buffer
But since [RH] = [R-]:
M = 2 [RH]
0.2 = 2 [RH]
And we wind up with:
[RH] = [R-] = 0.1 M
Now to figure out the moles of each needed, we multiply by the volume of the buffer.
0.1 M * 0.1 L = 0.01 mol
This shows that to make 100 ml of 0.2 M glycine buffer, we'll need 0.01 mol of each species.
0.01 mol of 0.5 M HCl:
0.5 mol HCl / 1 L = 0.01 mol / v
solve for v
v/1 = 0.01 / 0.5 ==> v = 0.02 L or 20 mL
weight of glycine:
MW: 75.07 g/mol
0.01 mol glycine * (75.07g glycine / 1 mol) = 0.75 g glycine
And there's your answer
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To make this buffer you would add 0.75g glycine to 20 mL of 0.5 M HCl and fill with water until a 100mL volume was achieved.</span>
I believe the answer is a line
