What are the h3o and the ph of a propanoate buffer that
What are the [H3O+] and the pH of a propanoate buffer that consists of 0.48 M CH3CH2COONa and 0.34 M CH3CH2COOH? Ka of propanoic acid = 1.3 multiplied by 10-5.
Expected delivery within 24 Hours
job costing unit cost ending work in process rafael company produces pipes for concert quality organs each job is
the density of water is 1000 kgm3 while that of ice is 9167 kgm3 if a block of ice is placed in water what volume
superman attemps to drink water through a very long straw with his great strength he achieves maximum possible suction
consider a solution formed by mixing 300 ml of 0100 m h2so4 245 ml of 0100 m hocl 250 ml of 0200 m naoh 250 ml of 0100
what are the h3o and the ph of a propanoate buffer that consists of 048 m ch3ch2coona and 034 m ch3ch2cooh ka of
a buffer consists of 020 m khco3 and 044 m k2co3 carbonic acid is a diprotic acid with ka1 45 multiplied by 10-7 and
an unknown substance has a mass of 0125 kg and an initial temperature of975degc the substance is then dropped into a
what is the buffer-component ratio pr - hpr of a propanoate buffer that has a ph of 557 ka of hpr 13 multiplied by
two positive point charges q1 12c and q2 48c are a distance 025 m apart find all the points where the total electric
1943712
Questions Asked
3,689
Active Tutors
1448644
Questions Answered
Start Excelling in your courses, Ask a tutor for help and get answers for your problems !!
Physicians should review the presenting symptom onset and exposure to water (e.g., swimming) as well as any trauma to the canal and history of other skin condit
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