Chemistry: What volume of 0.10 M H2S04 must be added to 50 mL of a 0.10 M NaOH Solution to make a solution in which the molarity of the H2SO4 is 0.050 M?
Let X be volume of H2SO4 in ml.Using equivalent concept mili equivalents of H2SO4 initially == 0.1*2*X == 0.2Xmili equivalents of NaOH == 0.1*1*50 == 5mili equivalents of H2SO4 after reaction == 0.05*2*(50+X) == 5 + 0.1XBefore =-= After0.2X == 5 + 5 + 0.1X0.1X == 10X == 100ml
The Ksp for calcium phosphate Ca3(PO4)2 is 1.2 x 10 to the -29. What is the molar solubility?
The equilibrium will be Ca3(PO4)2 <> 3 Ca2+ + 2 PO43- and the requirement for equilibrium is that Ksp = [ Ca2+ ] ^3 [ PO43- ] ^2 [Ca2+ ] = 3x [PO43- ] = 2x Ksp = (3x)^3 (2x)^2 =27x^3 ( 4x^2) = 108 x^5 1.2 x 10^-29 = 108 x^5 1.11 x 10^-31 = x^5 x = 6.44 x 10^-7 >> number of moles that can be dissolved per liter
How can i prove that the decomposition of Hydrogen peroxide is first order, by use of a titration?
take at your're doing alevel chem-me to! its bloody hard-isnt it! you just have to record results on graph & the half lifes should be equal, or theres a more complicated method using tangents-look in the textbooks you've got its all there in more detail-hope this helps
Is baking powder a mixture or pure substance?
As a chemist and as someone who cooks, baking POWDER has NEVER been pure baking soda (NaHCO₃, or sodium bicarbonate, or sodium monohydrogen carbonate - all the same thing). It has always had SOME baking soda (a pure substance) in it, but it has always been a mixture. It doesn't make sense to speak of "commercial varieties" since there are basically no other varieties available! Many recipes in fact call for the use of both baking soda (again, a pure substance, NaHCO₃) and baking powder. The brand we have in my kitchen (Argo) has the following ingredients in order: (1) sodium acid pyrophosphete (IUPAC name: Disodium dihydrogen diphosphate, Na₂H₂P₂O₇) - a buffer and chelating agent (2) sodium bicarbonate (NaHCO₃, or sodium monohydrogen carbonate) - another buffer (3) corn starch (a mixture of various polysaccharides) - a thickening agent and a dessicant that prevents water from enabling the other ingredients (which are stable a different pH's) from reacting with each other (4) monocalcium phosphate (calcium dihydrogen phosphate, Ca(H₂PO₄)₂) - a leavening agent