Chapter 17: Problem 19
Explain why a mixture of \(\mathrm{CH}_{3} \mathrm{COOH}\) and \(\mathrm{CH}_{3} \mathrm{COONa}\) can act as a buffer while a mixture of \(\mathrm{HCl}\) and \(\mathrm{NaCl}\) cannot.
Chapter 17: Problem 19
Explain why a mixture of \(\mathrm{CH}_{3} \mathrm{COOH}\) and \(\mathrm{CH}_{3} \mathrm{COONa}\) can act as a buffer while a mixture of \(\mathrm{HCl}\) and \(\mathrm{NaCl}\) cannot.
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Get started for freeA 1.00-L solution saturated at \(25^{\circ} \mathrm{C}\) with calcium oxalate \(\left(\mathrm{CaC}_{2} \mathrm{O}_{4}\right)\) contains \(0.0061 \mathrm{~g}\) of \(\mathrm{CaC}_{2} \mathrm{O}_{4} .\) Calculate the solubility-product constant for this salt at \(25^{\circ} \mathrm{C}\).
(a) Calculate the percentionization of \(0.085 \mathrm{M}\) lactic acid \(\left(K_{a}=1.4 \times 10^{-4}\right) .\) (b) Calculate the percent ionization of \(0.095 \mathrm{M}\) lactic acid in a solution containing \(0.0075 \mathrm{M}\) sodium lactate.
A \(30.0-\mathrm{mL}\) sample of \(0.150 \mathrm{M} \mathrm{KOH}\) is titrated with \(0.125 \mathrm{M} \mathrm{HClO}_{4}\) solution. Calculate the \(\mathrm{pH}\) after the following volumes of acid have been added: (a) \(30.0 \mathrm{~mL}\), (b) \(35.0 \mathrm{~mL}\), (c) \(36.0 \mathrm{~mL}\), (d) \(37.0 \mathrm{~mL}\), (e) \(40.0 \mathrm{~mL}\).
Fluoridation of drinking water is employed in many places to aid in the prevention of dental caries. Typically the \(\mathrm{F}^{-}\) ion concentration is adjusted to about \(1 \mathrm{ppb}\). Some water supplies are also "hard"; that is, they contain certain cations such as \(\mathrm{Ca}^{2+}\) that interfere with the action of soap. Consider a case where the concentration of \(\mathrm{Ca}^{2+}\) is 8 ppb. Could a precipitate of \(\mathrm{CaF}_{2}\) form under these conditions? (Make any necessary approximations.)
A buffer, consisting of \(\mathrm{H}_{2} \mathrm{PO}_{4}^{-}\) and \(\mathrm{HPO}_{4}^{2-}\), helps control the pH of physiological fluids. Many carbonated soft drinks also use this buffer system. What is the pH of a soft drink in which the major buffer ingredients are \(6.5 \mathrm{~g}\) of \(\mathrm{NaH}_{2} \mathrm{PO}_{4}\) and \(8.0 \mathrm{~g}\) of \(\mathrm{Na}_{2} \mathrm{HPO}_{4}\) per \(355 \mathrm{~mL}\) of solution?
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