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Concept explainers
(a)
Interpretation:
“Odor” has to be classified as a physical property or chemical property.
Concept Introduction:
Physical properties:
The properties which are measured or observed without change in composition of matter are said to be physical properties. These includes appearance, texture, melting point, boiling point, polarity and so on.
Chemical properties:
The properties that are observed when a substance undergoes any
(b)
Interpretation:
“Taste” has to be classified as a physical property or chemical property.
Concept Introduction:
Refer to part-a.
(c)
Interpretation:
“Temperature” has to be classified as a physical property or chemical property.
Concept Introduction:
Refer to part-a.
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Chapter 1 Solutions
General, Organic, and Biochemistry
- Nonearrow_forwardman Campus Depa (a) Draw the three products (constitutional isomers) obtained when 2-methyl-3-hexene reacts with water and a trace of H2SO4. Hint: one product forms as the result of a 1,2-hydride shift. (1.5 pts) This is the acid-catalyzed alkene hydration reaction.arrow_forwardNonearrow_forward
- H HgSO4, H2O H2SO4arrow_forward12. Choose the best diene and dienophile pair that would react the fastest. CN CN CO₂Et -CO₂Et .CO₂Et H3CO CO₂Et A B C D E Farrow_forward(6 pts - 2 pts each part) Although we focused our discussion on hydrogen light emission, all elements have distinctive emission spectra. Sodium (Na) is famous for its spectrum being dominated by two yellow emission lines at 589.0 and 589.6 nm, respectively. These lines result from electrons relaxing to the 3s subshell. a. What is the photon energy (in J) for one of these emission lines? Show your work. b. To what electronic transition in hydrogen is this photon energy closest to? Justify your answer-you shouldn't need to do numerical calculations. c. Consider the 3s subshell energy for Na - use 0 eV as the reference point for n=∞. What is the energy of the subshell that the electron relaxes from? Choose the same emission line that you did for part (a) and show your work.arrow_forward
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