A relatively common winemaking problem is the presence of hydrogen sulfide (H2S(aq)) in the wine. You know it when its there because hydrogen sulfide smells like rotten eggs and it only takes a tiny amount of it to make the wine stinky. One thing that is sometimes used to remedy the situation is the addition of copper(II) sulfate. This immobilizes the sulfide ions in the form of an insoluble product, CuS(s), that can then be removed by filtration. Given the density of wine as 0.967 g/mL, if 5.0 gallons of wine contains 25 ppm of H2S, what mass of copper(II) sulfate pentahydrate must be added to remove the smell by precipitation of all of the sulfide ions?
A relatively common winemaking problem is the presence of hydrogen sulfide (H2S(aq)) in the wine. You know it when its there because hydrogen sulfide smells like rotten eggs and it only takes a tiny amount of it to make the wine stinky. One thing that is sometimes used to remedy the situation is the addition of copper(II) sulfate. This immobilizes the sulfide ions in the form of an insoluble product, CuS(s), that can then be removed by filtration. Given the density of wine as 0.967 g/mL, if 5.0 gallons of wine contains 25 ppm of H2S, what mass of copper(II) sulfate pentahydrate must be added to remove the smell by precipitation of all of the sulfide ions?
Chemistry & Chemical Reactivity
10th Edition
ISBN:9781337399074
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter17: Principles Of Chemical Reactivity: Other Aspects Of Aqueous Equilibria
Section: Chapter Questions
Problem 97GQ: A solution contains Ca2+ and Pb2+ ions, both at a concentration of 0.010 M. You wish to separate the...
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A relatively common winemaking problem is the presence of hydrogen sulfide (H2S(aq)) in the wine. You know it when its there because hydrogen sulfide smells like rotten eggs and it only takes a tiny amount of it to make the wine stinky. One thing that is sometimes used to remedy the situation is the addition of copper(II) sulfate. This immobilizes the sulfide ions in the form of an insoluble product, CuS(s), that can then be removed by filtration. Given the density of wine as 0.967 g/mL, if 5.0 gallons of wine contains 25 ppm of H2S, what mass of copper(II) sulfate pentahydrate must be added to remove the smell by precipitation of all of the sulfide ions?
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