consider the compound tartrazine (Yellow 5 food dye) that has a chemical formula of C16H9N4Na3O9S2. Ana weighs out 0.1328 g of tartrazine powder on the balance for her experiment and makes a stock solution by dissolving her powder in 500.0 mL of solution. Concentration (µM or µmol/L) Absorbance 0.00 0.001 9.94 0.252 19.9 0.506 29.8 0.738 39.8 1.018 slope (m): 0.02534 1/(µM) y-intercept (b): -0.0009147 Q4. Calculate the molar extinction coefficient (molar absorptivity) of tartrazine in units of 1/(M·cm). Assume a cuvette path length of 1.00 cm.
consider the compound tartrazine (Yellow 5 food dye) that has a chemical formula of C16H9N4Na3O9S2. Ana weighs out 0.1328 g of tartrazine powder on the balance for her experiment and makes a stock solution by dissolving her powder in 500.0 mL of solution. Concentration (µM or µmol/L) Absorbance 0.00 0.001 9.94 0.252 19.9 0.506 29.8 0.738 39.8 1.018 slope (m): 0.02534 1/(µM) y-intercept (b): -0.0009147 Q4. Calculate the molar extinction coefficient (molar absorptivity) of tartrazine in units of 1/(M·cm). Assume a cuvette path length of 1.00 cm.
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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For the following questions (Q1-Q5), consider the compound tartrazine (Yellow 5 food dye) that has a chemical formula of C16H9N4Na3O9S2. Ana weighs out 0.1328 g of tartrazine powder on the balance for her experiment and makes a stock solution by dissolving her powder in 500.0 mL of solution.
Concentration (µM or µmol/L) |
Absorbance |
0.00 |
0.001 |
9.94 |
0.252 |
19.9 |
0.506 |
29.8 |
0.738 |
39.8 |
1.018 |
slope (m): 0.02534 1/(µM)
y-intercept (b): -0.0009147
Q4. Calculate the molar extinction coefficient (molar absorptivity) of tartrazine in units of 1/(M·cm). Assume a cuvette path length of 1.00 cm.
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