
Chemistry, Books a la Carte Plus Mastering Chemistry with eText -- Access Card Package (7th Edition)
7th Edition
ISBN: 9780133900811
Author: John E. McMurry, Robert C. Fay, Jill Kirsten Robinson
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Question
Chapter 12, Problem 12.105SP
(a).
Interpretation Introduction
To determine:
The freezing point of a solution on given conditions
Given:
(a).Psolution= ?,
P° Csolvent=71.93mm Hg,
10.0 g of CH4N2O and 150.0 g of water.
TSolvent= 0 ° C, Tsolution=? , Kf=- 1.86 ° CKg/mol
(b).
Interpretation Introduction
To determine:
The boiling point of a solution on given conditions
Given:
10.0 g of LiCl
and 150.0 g of water, P° Csolvent=71.93 mm Hg
TSolvent= 0 ° C, Tsolution= ? , Kf= -1.86 ° C Kg/mol
Expert Solution & Answer

Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
3) The following molecule, chloral is a common precursor to chloral hydrate, an acetal type
molecule that was a first-generation anesthetic. Draw a mechanism that accounts for tis
formation and speculate why it does not require the use of an acid catalyst, like most
hemiacetal and acetal reaction: (10 pts)
H
H₂O
You are a Quality Manager for a very well-known food ingredient company that produces umami powder, and you are responsible for setting specification limits.
The net weight (in grams) of bags of unami powder is monitored by taking samples of six bags on an hourly basis during production. The label on every bag reports a contents of 1KG umami powder.
The process mean is μ = 1012 g, and when the process is properly adjusted, it varies with σ = 11 g.
QUESTION: Your organisation strives to ensure that >99.97% of bags of umami powder produced conforms to specification. What performance process index value is required to achieve this process yield?
Calculate PPK using the following formula:
Ppk = (USL – mean)/3 σ
Ppk = (mean -LSL)/ 3 σ
You are a Quality Manager for a very well-known food ingredient company that produces umami powder, and you are responsible for setting specification limits.
The net weight (in grams) of bags of unami powder is monitored by taking samples of six bags on an hourly basis during production. The label on every bag reports a contents of 1KG umami powder.
The process mean is μ = 1012 g, and when the process is properly adjusted, it varies with σ = 11 g.
QUESTION: Provide a valid and full justification as to whether you would advise your manager that the process is satisfactory when it is properly adjusted, or would you seek their approval to improve the process?
Chapter 12 Solutions
Chemistry, Books a la Carte Plus Mastering Chemistry with eText -- Access Card Package (7th Edition)
Ch. 12 - Prob. 12.1PCh. 12 - Prob. 12.2ACh. 12 - Prob. 12.3PCh. 12 - Prob. 12.4ACh. 12 - PRACTICE 12.5 A 50.0 mL sample of drinking water...Ch. 12 - APPLY 12.6 The legal limit for human exposure to...Ch. 12 - PRACTICE 12.7 What mass in grams of a 0.500 m...Ch. 12 - APPLY 12.8 What is the molality of a solution...Ch. 12 - PRACTICE 12.9 The density at 20°C of a 0.500 M...Ch. 12 - APPLY 12.10 The density at 20°C of a 0.258 m...
Ch. 12 - Prob. 12.11PCh. 12 - APPLY 12.12 Use the Henry’s law constant you...Ch. 12 - PRACTICE 12.13 What is the vapor pressure in mm Hg...Ch. 12 - APPLY 12.14 A solution made by dissolving 8.110 g...Ch. 12 - Prob. 12.15PCh. 12 - Conceptual APPLY 12.16 The following diagram shows...Ch. 12 - PRACTICE 12.17 What is the vapor pressure of the...Ch. 12 - Conceptual APPLY 12.18 The following diagram shows...Ch. 12 - Prob. 12.19PCh. 12 - APPLY 12.20 The following phase diagram shows a...Ch. 12 - Prob. 12.21PCh. 12 - APPLY 12.22 Cells in the human eye have an osmotic...Ch. 12 - PRACTICE 12.23 A solution prepared by dissolving...Ch. 12 - Prob. 12.24ACh. 12 - PROBLEM 12.25 What is the difference between a...Ch. 12 - PROBLEM 12.26 Urea has a high solubility in blood...Ch. 12 - Prob. 12.27PCh. 12 - Prob. 12.28PCh. 12 - Many people take vitamin supplements to promote...Ch. 12 - Prob. 12.30CPCh. 12 - Prob. 12.31CPCh. 12 - Prob. 12.32CPCh. 12 - Prob. 12.33CPCh. 12 - Prob. 12.34CPCh. 12 - Prob. 12.35CPCh. 12 - Prob. 12.36CPCh. 12 - Prob. 12.37CPCh. 12 - Prob. 12.38CPCh. 12 - Prob. 12.39CPCh. 12 - Prob. 12.40SPCh. 12 - 12.41 Why do ionic substances with higher lattice...Ch. 12 - Prob. 12.42SPCh. 12 - Prob. 12.43SPCh. 12 - Classify the strongest type of intermolecular...Ch. 12 - Classify the strongest type of intermolecular...Ch. 12 - Prob. 12.46SPCh. 12 - Prob. 12.47SPCh. 12 - Prob. 12.48SPCh. 12 - Prob. 12.49SPCh. 12 - Prob. 12.50SPCh. 12 - Prob. 12.51SPCh. 12 - Prob. 12.52SPCh. 12 - Prob. 12.53SPCh. 12 - Prob. 12.54SPCh. 12 - Pentyl alcohol (Problem 12.54) is miscible with...Ch. 12 - Prob. 12.56SPCh. 12 - 12.57 The dissolution of NH4ClO4(s) in water is...Ch. 12 - Prob. 12.58SPCh. 12 - Prob. 12.59SPCh. 12 - Prob. 12.60SPCh. 12 - Prob. 12.61SPCh. 12 - Prob. 12.62SPCh. 12 - Prob. 12.63SPCh. 12 - Prob. 12.64SPCh. 12 - Prob. 12.65SPCh. 12 - Prob. 12.66SPCh. 12 - Prob. 12.67SPCh. 12 - Prob. 12.68SPCh. 12 - Prob. 12.69SPCh. 12 - Prob. 12.70SPCh. 12 - Prob. 12.71SPCh. 12 - Prob. 12.72SPCh. 12 - Prob. 12.73SPCh. 12 - Prob. 12.74SPCh. 12 - Prob. 12.75SPCh. 12 - Ethylene glycol, C2H6O2, is the principal...Ch. 12 - Ethylene glycol, C2H6O2, is a colorless liquid...Ch. 12 - Prob. 12.78SPCh. 12 - Prob. 12.79SPCh. 12 - Prob. 12.80SPCh. 12 - Prob. 12.81SPCh. 12 - Prob. 12.82SPCh. 12 - Prob. 12.83SPCh. 12 - Prob. 12.84SPCh. 12 - Hydrogen sulfide, H2S, is a toxic gas responsible...Ch. 12 - Prob. 12.86SPCh. 12 - Prob. 12.87SPCh. 12 - Prob. 12.88SPCh. 12 - Prob. 12.89SPCh. 12 - Prob. 12.90SPCh. 12 - Prob. 12.91SPCh. 12 - Prob. 12.92SPCh. 12 - Prob. 12.93SPCh. 12 - Prob. 12.94SPCh. 12 - Prob. 12.95SPCh. 12 - Prob. 12.96SPCh. 12 - Prob. 12.97SPCh. 12 - Prob. 12.98SPCh. 12 - Prob. 12.99SPCh. 12 - Prob. 12.100SPCh. 12 - Prob. 12.101SPCh. 12 - Prob. 12.102SPCh. 12 - Prob. 12.103SPCh. 12 - Prob. 12.104SPCh. 12 - Prob. 12.105SPCh. 12 - Prob. 12.106SPCh. 12 - Prob. 12.107SPCh. 12 - Prob. 12.108SPCh. 12 - Prob. 12.109SPCh. 12 - Prob. 12.110SPCh. 12 - Prob. 12.111SPCh. 12 - Prob. 12.112SPCh. 12 - Prob. 12.113SPCh. 12 - Prob. 12.114SPCh. 12 - Prob. 12.115SPCh. 12 - Prob. 12.116SPCh. 12 - Prob. 12.117SPCh. 12 - Prob. 12.118SPCh. 12 - Prob. 12.119SPCh. 12 - Prob. 12.120SPCh. 12 - Prob. 12.121SPCh. 12 - Prob. 12.122SPCh. 12 - Prob. 12.123SPCh. 12 - Prob. 12.124SPCh. 12 - Prob. 12.125SPCh. 12 - Prob. 12.126SPCh. 12 - Prob. 12.127SPCh. 12 - Prob. 12.128SPCh. 12 - Prob. 12.129SPCh. 12 - Prob. 12.130CPCh. 12 - Prob. 12.131CPCh. 12 - Prob. 12.132CPCh. 12 - Prob. 12.133CPCh. 12 - Prob. 12.134CPCh. 12 - Prob. 12.135CPCh. 12 - Prob. 12.136CPCh. 12 - Prob. 12.137CPCh. 12 - Prob. 12.138CPCh. 12 - There’s actually much more in seawater than just...Ch. 12 - Prob. 12.140CPCh. 12 - Prob. 12.141CPCh. 12 - Prob. 12.142CPCh. 12 - Prob. 12.143CPCh. 12 - Prob. 12.144CPCh. 12 - What is the value of the van’t Hoff factor for KCI...Ch. 12 - Prob. 12.146CPCh. 12 - Prob. 12.147CPCh. 12 - Prob. 12.148CPCh. 12 - Prob. 12.149CPCh. 12 - Prob. 12.150CPCh. 12 - Prob. 12.151CPCh. 12 - An aqueous solution of a certain organic compound...Ch. 12 - Prob. 12.153CPCh. 12 - Prob. 12.154CPCh. 12 - Prob. 12.155CPCh. 12 - Prob. 12.156CPCh. 12 - Prob. 12.157CPCh. 12 - Prob. 12.158CPCh. 12 - Prob. 12.159CPCh. 12 - Prob. 12.160MPCh. 12 - Prob. 12.161MPCh. 12 - Prob. 12.162MPCh. 12 - Prob. 12.163MPCh. 12 - Prob. 12.164MP
Knowledge Booster
Similar questions
- You are a Quality Manager for a very well-known food ingredient company that produces umami powder, and you are responsible for setting specification limits. The net weight (in grams) of bags of unami powder is monitored by taking samples of six bags on an hourly basis during production. The label on every bag reports a contents of 1KG umami powder. The process mean is μ = 1012 g, and when the process is properly adjusted, it varies with σ = 11 g. QUESTION: Using all the available information, set the upper and lower specification limits.arrow_forward43) 10.00 ml of vinegar (active ingredient is acetic acid) is titrated to the endpoint using 19.32 ml of 0.250 M sodium hydroxide. What is the molarity of acetic acid in the vinegar? YOU MUST SHOW YOUR WORK. NOTE: MA x VA = MB x VBarrow_forward424 Repon Sheet Rates of Chemical Reactions : Rate and Order of 1,0, Deception B. Effect of Temperature BATH TEMPERATURE 35'c Yol of Oh نام Time 485 Buret rend ing(n) 12 194 16. 6 18 20 10 22 24 14 115 95 14738 2158235 8:26 CMS 40148 Total volume of 0, collected Barometric pressure 770-572 ml mm Hg Vapor pressure of water at bath temperature (see Appendix L) 42.2 Slope Compared with the rate found for solution 1, there is Using the ideal gas law, calculate the moles of O; collected (show calculations) times faster 10 Based on the moles of O, evolved, calculate the molar concentration of the original 3% 1,0, solution (sho calculations)arrow_forward
- Steps and explanations pleasearrow_forwardUse diagram to answer the following: 1.Is the overall rxn endo- or exothermic. Explain briefly your answer____________________2. How many steps in this mechanism?_____________3. Which is the rate determining step? Explain briefly your answer____________________4. Identify (circle and label) the reactants,the products and intermediate (Is a Cation, Anion, or a Radical?) Please explain and provide full understanding.arrow_forwardDraw the entire mechanism and add Curved Arrows to show clearly how electrons areredistributed in the process. Please explain and provide steps clearly.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage LearningChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill EducationPrinciples of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
- Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill EducationChemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage LearningElementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY

Chemistry
Chemistry
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning

Chemistry
Chemistry
ISBN:9781259911156
Author:Raymond Chang Dr., Jason Overby Professor
Publisher:McGraw-Hill Education

Principles of Instrumental Analysis
Chemistry
ISBN:9781305577213
Author:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:Cengage Learning

Organic Chemistry
Chemistry
ISBN:9780078021558
Author:Janice Gorzynski Smith Dr.
Publisher:McGraw-Hill Education

Chemistry: Principles and Reactions
Chemistry
ISBN:9781305079373
Author:William L. Masterton, Cecile N. Hurley
Publisher:Cengage Learning

Elementary Principles of Chemical Processes, Bind...
Chemistry
ISBN:9781118431221
Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:WILEY