Chapter 17: Problem 113
Aspirin has the structural formula
Short Answer
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Key Concepts
These are the key concepts you need to understand to accurately answer the question.
Chapter 17: Problem 113
Aspirin has the structural formula
These are the key concepts you need to understand to accurately answer the question.
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Get started for freeConsider a beaker containing a saturated solution of CaF \(_{2}\) in equilibrium with undissolved \(\mathrm{CaF}_{2}(s)\). Solid \(\mathrm{CaCl}_{2}\) is then added to the solution. (a) Will the amount of solid \(\mathrm{CaF}_{2}\) at the bottom of the beaker increase, decrease, or remain the same? (b) Will the concentration of \(\mathrm{Ca}^{2+}\) ions in solution increase or decrease? (c) Will the concentration of F ions in solution increase or decrease?
The osmotic pressure of a saturated solution of lead(II) sulfate \(\left(\mathrm{PbSO}_{4}\right)\) at \(25^{\circ} \mathrm{C}\) is \(3.93 \mathrm{kPa}\). What is the solubility product of this salt at \(25^{\circ} \mathrm{C} ?\)
(a) If the molar solubility of \(\mathrm{CaF}_{2}\) at \(35^{\circ} \mathrm{C}\) is \(1.24 \times 10^{-3} \mathrm{~mol} / \mathrm{L},\) what is \(K_{s p}\) at this temperature? (b) It is found that \(1.1 \times 10^{-2} \mathrm{~g} \mathrm{SrF}_{2}\) dissolves per \(100 \mathrm{~mL}\) of aqueous solution at \(25^{\circ} \mathrm{C}\). Calculate the solubility product for \(\mathrm{SrF}_{2} .(\mathbf{c})\) The \(K_{s p}\) of \(\mathrm{Ba}\left(\mathrm{IO}_{3}\right)_{2}\) at \(25^{\circ} \mathrm{C}\) is \(6.0 \times 10^{-10} .\) What is the molar solubility of \(\mathrm{Ba}\left(\mathrm{IO}_{3}\right)_{2} ?\)
Derive an equation similar to the Henderson-Hasselbalch equation relating the pOH of a buffer to the \(\mathrm{p} K_{b}\) of its base component.
Baking soda (sodium bicarbonate, \(\mathrm{NaHCO}_{3}\) ) reacts with acids in foods to form carbonic acid \(\left(\mathrm{H}_{2} \mathrm{CO}_{3}\right),\) which in turn decomposes to water and carbon dioxide gas. In a cake batter, the \(\mathrm{CO}_{2}(g)\) forms bubbles and causes the cake to rise, (a) A rule of thumb in baking is that \(1 / 2\) teaspoon of baking soda is neutralized by one cup of sour milk. The acid component in sour milk is lactic acid, \(\mathrm{CH}_{3} \mathrm{CH}(\mathrm{OH}) \mathrm{COOH}\). Write the chemical equation for this neutralization reaction. (b) The density of baking soda is \(2.16 \mathrm{~g} / \mathrm{cm}^{3}\). Calculate the concentration of lactic acid in one cup of sour milk (assuming the rule of thumb applies), in units of \(\mathrm{mol} / \mathrm{L}\). (One cup \(=236.6 \mathrm{~mL}=48\) teaspoons). \((\mathbf{c})\) If \(1 / 2\) teaspoon of baking soda is indeed completely neutralized by the lactic acid in sour milk, calculate the volume of carbon dioxide gas that would be produced at a pressure of \(101.3 \mathrm{kPa}\), in an oven set to \(177^{\circ} \mathrm{C}\).
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