Calculate the ph of solution of salt
Sodium benzoate (C6H5COONa) is used as a food preservative. Calculate the pH of a 0.050 M solution of this salt. Ka for benzoic acid is 6.5 x 10-5
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Calculate the amount of heat required to completely sublime 34.0g of solid dry ice at its sublimation temperature. The heat of sublimation for carbon dioxide is 32.3KJ/mol .
using percent yield, how many grams of Aluminium must be used to react with an excess of hydrogen phosphate to produce 35.8g of aluminum phosphate?
Suppose you wanted to heat a mug of water (250 mL) from room temperature 25 C to 100 C to make a cup of tea. How much energy (in units of calories and joules) would you need from your microwave?
A rigid container of O2 has a pressure of 340 kPa at a temperature of 713 K. What is the pressure at 273 K?
A layer of clay 4m thick lies between two layers of sand each 4m thick, the top of the upper layer of sand being ground level. The water table is 2m below ground level but the lower layer of sand is under artesian pressure.
Making ice cream involves surrounding the ice cream canister with a bath of salted ice water. To get the mix to freeze at 7.00ºC, how many grams of salt (NaCl; molar mass = 58) will you need to add to 3.5 kg of ice water bath? (Kf of water =
Calculate the mass of solid AgNO3 that can be added to 2.0L of a 0.10 M K2CrO4 solution in order to just start precipitation.
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Summarize the population (number, demographics, etc.) of uninsured people in the U.S. Discuss the socioeconomic consequences of having a large uninsured populat
Explain the specific socioeconomic, spiritual, lifestyle, and other cultural factors associated with the patient you were assigned. Be specific.
Besides helping to prevent pregnancy, what is another great benefit to barrier methods of birth control, like condoms and dental dams?
In database nutritional analysis, when validating nutritional data, what are the component of the total fat?
Question: What makes the sources of errors in nutritional analysis in database? Question options: Inaccurate recipe yield Processing losses/gains
Question: Criteria for nutrient content claims on labels include: Question options: Conditions related to the food product and labelling requirement
Which nutrients are not required in the new nutrition facts table, because they are no longer considered nutrients of public health concern in Canada?