Chemistry In Focus
6th Edition
ISBN: 9781305544727
Author: Tro
Publisher: Cengage
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Chapter 13, Problem 18E
Interpretation Introduction
Interpretation:
Types of acid present in wine and the flavors associated with these acids are to be explained.
Concept Introduction:
Wine is an alcoholic beverage made from fermented grapes. It is of various kinds such as red, white, sweet, dry, sparkling, and so on. The conversion of grape sugar to ethanol and carbon dioxide is described as the fundamental biochemical reaction involved in the wine making process.
The reaction is as follows:
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MISSED THIS? Read Section 19.9 (Pages 878-881); Watch IWE 19.10
Consider the following reaction:
CH3OH(g)
CO(g) + 2H2(g)
(Note that AG,CH3OH(g) = -162.3 kJ/mol and AG,co(g)=-137.2 kJ/mol.)
Part A
Calculate AG for this reaction at 25 °C under the following conditions:
PCH₂OH
Pco
PH2
0.815 atm
=
0.140 atm
0.170 atm
Express your answer in kilojoules to three significant figures.
Ο ΑΣΦ
AG = -150
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kJ
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Calculate the free energy change under nonstandard conditions (AGrxn) by using the following relationship:
AGrxn = AGrxn + RTInQ,
AGxn+RTInQ,
where AGxn is the standard free energy change, R is the ideal gas constant, T is the temperature in kelvins, a
is the reaction quotient.
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Identify and provide a brief explanation of Gas Chromatography (GC) within the context of chemical analysis of food. Incorporate the specific application name, provide a concise overview of sample preparation methods, outline instrumental parameters and conditions ultilized, and summarise the outcomes and findings achieved through this analytical approach.
Chapter 13 Solutions
Chemistry In Focus
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