During the fermentation of wine, a buffer consisting of tartaric acid and potassium hydrogen tartrate is produced by a biochemical reaction. Assuming that the concentration of tartaric acid is 0.3158 M and potassium hydrogen tartrate is 0.3851 M, what is the pH of the wine? The Ka of tartaric acid is 1.1x10-3.
During the fermentation of wine, a buffer consisting of tartaric acid and potassium hydrogen tartrate is produced by a biochemical reaction. Assuming that the concentration of tartaric acid is 0.3158 M and potassium hydrogen tartrate is 0.3851 M, what is the pH of the wine? The Ka of tartaric acid is 1.1x10-3.
Chemistry & Chemical Reactivity
10th Edition
ISBN:9781337399074
Author:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Publisher:John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
Chapter17: Principles Of Chemical Reactivity: Other Aspects Of Aqueous Equilibria
Section: Chapter Questions
Problem 27PS: Phenol, C6H5OH, is a weak organic acid. Suppose 0.515 g of the compound is dissolved in enough water...
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During the fermentation of wine, a buffer consisting of tartaric acid and potassium hydrogen
tartrate is produced by a biochemical reaction. Assuming that the concentration of tartaric acid is
0.3158 M and potassium hydrogen tartrate is 0.3851 M, what is the pH of the wine? The Ka of
tartaric acid is 1.1x10-3.
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