3. Propanoic acid (abbreviated as HPro; Ka = 1.3 x 10-5) is produced naturally by a bacterium that is also responsible for forming the holes in Swiss cheese. An extract of 45.0 mL of HPro from some cheese had a propanoic acid molarity of 0.0150 M. This was titrated with 0.034 M NaOH. The entire titration would require 20.0 mL of NaOH. (A) The initial pH of the propanoic acid solution is 3.355. What is the pH of the solution at the halfway point in the titration? (B) What is the pH after 18.0 mL of the NaOH solution has been added? (C) What is the pH at the equivalence point? (D) Based on your results from part "D", which of the following indicators would be the best one to select to show the end point of this titration? (Just circle your choice, no calculation required) (i) Cresol Purple: Transition range 1.2 - 2.8 (ii) Cresol Red: Transition range 7.2 -8.8 (iii) Alizarin Yellow: Transition range 10.1 - 12.0

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3. Propanoic acid (abbreviated as HPro; Ka = 1.3 x 10-5) is produced naturally by a bacterium
that is also responsible for forming the holes in Swiss cheese. An extract of 45.0 mL of HPro
from some cheese had a propanoic acid molarity of 0.0150 M. This was titrated with 0.034 M
NaOH. The entire titration would require 20.0 mL of NaOH.
(A) The initial pH of the propanoic acid solution is 3.355. What is the pH of the solution at
the halfway point in the titration?
(B) What is the pH after 18.0 mL of the NaOH solution has been added?
(C) What is the pH at the equivalence point?
(D) Based on your results from part "D", which of the following indicators would be the best one
to select to show the end point of this titration? (Just circle your choice, no calculation required)
(i) Cresol Purple: Transition range 1.2 - 2.8
(ii) Cresol Red: Transition range 7.2 -8.8
(iii) Alizarin Yellow: Transition range 10.1 - 12.0
Transcribed Image Text:3. Propanoic acid (abbreviated as HPro; Ka = 1.3 x 10-5) is produced naturally by a bacterium that is also responsible for forming the holes in Swiss cheese. An extract of 45.0 mL of HPro from some cheese had a propanoic acid molarity of 0.0150 M. This was titrated with 0.034 M NaOH. The entire titration would require 20.0 mL of NaOH. (A) The initial pH of the propanoic acid solution is 3.355. What is the pH of the solution at the halfway point in the titration? (B) What is the pH after 18.0 mL of the NaOH solution has been added? (C) What is the pH at the equivalence point? (D) Based on your results from part "D", which of the following indicators would be the best one to select to show the end point of this titration? (Just circle your choice, no calculation required) (i) Cresol Purple: Transition range 1.2 - 2.8 (ii) Cresol Red: Transition range 7.2 -8.8 (iii) Alizarin Yellow: Transition range 10.1 - 12.0
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