Chemistry In Context
9th Edition
ISBN: 9781259638145
Author: Fahlman, Bradley D., Purvis-roberts, Kathleen, Kirk, John S., Bentley, Anne K., Daubenmire, Patrick L., ELLIS, Jamie P., Mury, Michael T., American Chemical Society
Publisher: Mcgraw-hill Education,
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Question
Chapter 10.9, Problem 10.19YT
Interpretation Introduction
Interpretation:
The concentration as both % and as molarity of sugar in the aqueous solution has to be calculated.
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Students have asked these similar questions
7a) Calculate the number of grams of hydrogen peroxide contained in 25.0 mL of a 3.60 M solution.
7b)
What mass of a 30% (w/w) hydrogen peroxide solution is required to provide the mass calculated in question 7a? A w/w solution means g solute/100 g solution.
Hint: You need to use your previous answer to 3 sig figs to get this answer to 3 sig figs.
Your answer should have 3 sig figs.
2. Calculate the number in miligram of MgCl₂ that would be needed to
prepare 520 ml of a 21 % aqueous
MgCl2 solution. (density of the solution is 1.1 g/ml).
3. Calculate the number of gram of NaOH that must be added to 250mL
of water to make a 15% NaOH
solution. (Density of solution: 1.21g/mL)
4. What weight of KCI and H₂O are needed to make 520 g. of 15 %
solution.
5. Suppose that 2.5 ml of 20% AgNO3 solution (density is 1.19 g/ml)
What weight AgNO3 was in the solution used?
In class we are learning about solubility, electrolytes both strong and weak. I totally get it.
I just want to review how the notation of polar covalent soluble nonelectrolytes work. For example, Glucose as a solid being dropped in a water solution. Even though it is not ionic, it is very soluble and does not break up, so is not a electrolyte. Like an Ionic soluble, it does get hydrated. Thus , by thjs logic should it be notated like this?
Glucose (s) >>>>>>>> Glucose (aq) ??? Or is there some other notation for sugar solution?
Chapter 10 Solutions
Chemistry In Context
Ch. 10.2 - Prob. 10.4YTCh. 10.3 - Prob. 10.5YTCh. 10.4 - You need to make 100 cookies for your school bake...Ch. 10.4 - Prob. 10.7YTCh. 10.4 - Skill Building Apple Pie Creation from Metric...Ch. 10.4 - Prob. 10.9YTCh. 10.5 - Prob. 10.10YTCh. 10.5 - Prob. 10.11YTCh. 10.6 - Scientific Principles The Sustainability of...Ch. 10.6 - Prob. 10.13YT
Ch. 10.7 - Prob. 10.14YTCh. 10.7 - Prob. 10.15YTCh. 10.9 - Prob. 10.18YTCh. 10.9 - Prob. 10.19YTCh. 10.9 - Maybe you have been to a party or outdoor barbeque...Ch. 10.10 - Using Henrys Law, compare the concentration of...Ch. 10 - Prob. 10.1YTCh. 10 - Prob. 10.2YTCh. 10 - Prob. 1QCh. 10 - Prob. 3QCh. 10 - Prob. 5QCh. 10 - Prob. 6QCh. 10 - Prob. 7QCh. 10 - Prob. 8QCh. 10 - Prob. 9QCh. 10 - Prob. 10QCh. 10 - Prob. 12QCh. 10 - Hikers often complain that it is difficult to make...Ch. 10 - Prob. 15QCh. 10 - Prob. 16QCh. 10 - Prob. 18QCh. 10 - Suggest which of the following molecules will...Ch. 10 - What is the name of the substance responsible for...Ch. 10 - Describe why silver cookware tarnishes, especially...Ch. 10 - Prob. 22QCh. 10 - Prob. 23QCh. 10 - Prob. 24QCh. 10 - Prob. 25QCh. 10 - Prob. 26QCh. 10 - One section in this chapter described the Maillard...Ch. 10 - Prob. 28QCh. 10 - In the coffee industry, equipment ranging from...Ch. 10 - Prob. 30QCh. 10 - Prob. 31Q
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