I would only like help on number 10 ChapExplain how you would make the following solutions.10) 2L of 3 M HCI11) 1.5 L of 6 M NAOH12) 0.75 L of 0.87 M Na2SO4uloe to.13) 45 mL of 0.45 M sodium carbonateution of NoOH to a 0.125M14) 250 mL of 0.12 M lithium nitrite15) 56 mL of 1.9 M iron (II) phosphate16) 6.7 L of 6.8 M ammonium nitrate17) 4.5 mL of 0.01 M magnesium sulfate

Answered: Chap Explain how you would make the…

Science

Chemistry

Chap Explain how you would make the following solutions. 10) 2 L of 3 M HCI

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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Multiple Choice Each of the numbered items or incomplete statements is followed by answers or by completions of the statement. Select the one lettered answer or completion that is best in each case. Write your answer before each number. 60. What is/are the purpose/s of heating sodium carbonate in 270°C for one hour before using it in the standardization of hydrochloric acid? 1. To remove carbon dioxide that is generated during the neutralization reaction II. To remove moisture III. To convert sodium barbonate to sodium bicarbonate a. I, II and III C. I only b. II only d. II and III 61. The process by which the exact concentration of a solution is determined: a. Dissolution C. Standardization Titration b. Neutralization d. 62. The function of Quality Control include the following, except: a. C. Analytical control Planning b. Auditing d. Inspection control
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Choose your answer on the words/terms written inside the box. Note: answers may repeat Preservatives Nitrites Food additives Chemical Preservatives Benzoic acid Sweeteners Sorbates salt Sodium nitrites Natural Preservatives Benzoates 1. Substance that improves the quality and safety of food. 2. Chemical that is added to food or beverages to prevent microbial growth or to avoid spoilage. 3. These act by killing bacteria and other microorganisms present in foods especially in acidic conditions. 4. Type of food preservatives that kills disease causing bacteria. _5. An antimicrobial agent preservative that inhibits the growth of molds, yeast and bacteria in food. _6. A traditional and natural preservative. 7. Two main types of preservatives. 8 9. Responsible for the pink color of hot dogs and hams 10. These preservatives are used in salad dressings and pickles. 11. Any substance added to food to increase the shelf value of food for storage. 12. Preservatives used in baked goods, canned…
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3. What is the major obstacle that fractional distillation overcomes? 1 1° in422 male distillatio