2. To make vanilla extract, a food chemist adds two dried vanilla beans to dissolves is slow. In an experiment to test which factors would cause the rate at which vanillin dissolves to increase, which of the following would be a correct hypothesis? Although vanillin, the primary flavoring compound present in the beans, is soluble in ethanol, the rate at which it If the temperature of the solvent increased, the solute will dissolve at a faster rate. If the amount of solute is increased, then the solute will dissolve at a faster rate. If the solution is agitated, the solute will dissolve at a faster rate. If the pressure is increased on the solution, then the solute will dissolve at a faster rate. a. I, II and IV b. I and III C. I, III, and IV d. III only

2. To make vanilla extract, a food chemist adds two dried vanilla beans to dissolves is slow. In an experiment to test which factors would cause the rate at which vanillin dissolves to increase, which of the following would be a correct hypothesis? Although vanillin, the primary flavoring compound present in the beans, is soluble in ethanol, the rate at which it If the temperature of the solvent increased, the solute will dissolve at a faster rate. If the amount of solute is increased, then the solute will dissolve at a faster rate. If the solution is agitated, the solute will dissolve at a faster rate. If the pressure is increased on the solution, then the solute will dissolve at a faster rate. a. I, II and IV b. I and III C. I, III, and IV d. III only

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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