Bundle: Chemistry in Focus, Loose-leaf Version, 7th + OWLv2, 1 term (6 months) Printed Access Card
7th Edition
ISBN: 9781337812269
Author: Nivaldo J. Tro
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 13, Problem 6E
Why are bases not commonly found in foods?
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
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
Submit
Previous Answers Request Answer
□?
kJ
× Incorrect; Try Again; 2 attempts remaining
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.
Provide Feedback
Next >
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.
Identify and provide a concise explanation of the concept of signal-to-noise ratio (SNR) in the context of chemical analysis. Provide specific examples.
Chapter 13 Solutions
Bundle: Chemistry in Focus, Loose-leaf Version, 7th + OWLv2, 1 term (6 months) Printed Access Card
Ch. 13 - Which property is not generally associated with...Ch. 13 - Prob. 2SCCh. 13 - The ideal pH of a swimming pool is 7.2. You...Ch. 13 - Prob. 13.1YTCh. 13 - Identify the Brnsted-Lowry acid and base in the...Ch. 13 - Prob. 1ECh. 13 - What are the properties of acids?Ch. 13 - Prob. 3ECh. 13 - Prob. 4ECh. 13 - List five common laboratory acids and their uses.
Ch. 13 - Why are bases not commonly found in foods?Ch. 13 - List four common laboratory bases and their uses.Ch. 13 - What are the Arrhenius definitions of acids and...Ch. 13 - What are the Brnsted-Lowry definitions of acids...Ch. 13 - What is the difference between a strong acid and a...Ch. 13 - Prob. 11ECh. 13 - What pH range is considered acidic? Basic?...Ch. 13 - What acid is responsible for the sour taste of...Ch. 13 - What is pickling? What acid is responsible for the...Ch. 13 - Prob. 15ECh. 13 - Prob. 16ECh. 13 - List several common acids and where they might be...Ch. 13 - Prob. 18ECh. 13 - Prob. 19ECh. 13 - What causes acid indigestion? List some common...Ch. 13 - Prob. 21ECh. 13 - Explain how a leavening agent works.Ch. 13 - Prob. 23ECh. 13 - Prob. 24ECh. 13 - Prob. 25ECh. 13 - Prob. 26ECh. 13 - Prob. 27ECh. 13 - Prob. 28ECh. 13 - Write a chemical equation to show the...Ch. 13 - Write a chemical equation to show the...Ch. 13 - Identify the Brnsted-Lowry acid and base in each...Ch. 13 - Identify the Brnsted-Lowry acid and base in each...Ch. 13 - Write a chemical equation using Lewis structures...Ch. 13 - Write a chemical equation using Lewis structures...Ch. 13 - A chemist makes two solutions. One is a 0.01-MHCl...Ch. 13 - A chemist makes a 0.001-MNaOH solution and a...Ch. 13 - Give the pH that corresponds to each solution and...Ch. 13 - Give the pH that corresponds to each solution and...Ch. 13 - What is the [H3O+] in a solution with a pH of 4?Ch. 13 - What is the [H3O+] in a solution with a pH of 11?Ch. 13 - Write chemical reactions to show how each antacid...Ch. 13 - Write chemical reactions to show how each antacid...Ch. 13 - Suppose that the stomach contains...Ch. 13 - Suppose that 250.0 mL of a basic solution is 0.100...Ch. 13 - Prob. 45ECh. 13 - Write a chemical reaction to show how NO2 forms...Ch. 13 - Prob. 47ECh. 13 - Prob. 50ECh. 13 - Determine from the following molecular view of a...Ch. 13 - Determine from the following molecular view of a...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Identify and provide a concise explanation of a specific analytical instrument capable of detecting and quantifying trace compounds in food samples. Emphasise the instrumental capabilities relevant to trace compound analysis in the nominated food. Include the specific application name (eg: identification and quantification of mercury in salmon), outline a brief description of sample preparation procedures, and provide a summary of the obtained results from the analytical process.arrow_forwardIdentify and provide an explanation of what 'Seperation Science' is. Also describe its importance with the respect to the chemical analysis of food. Provide specific examples.arrow_forward5. Propose a Synthesis for the molecule below. You may use any starting materials containing 6 carbons or less (reagents that aren't incorporated into the final molecule such as PhзP do not count towards this total, and the starting material can have whatever non-carbon functional groups you want), and any of the reactions you have learned so far in organic chemistry I, II, and III. Your final answer should show each step separately, with intermediates and conditions clearly drawn. H3C CH3arrow_forward
- State the name and condensed formula of isooxazole obtained by reacting acetylacetone and hydroxylamine.arrow_forwardState the name and condensed formula of the isothiazole obtained by reacting acetylacetone and thiosemicarbazide.arrow_forwardProvide the semi-developed formula of isooxazole obtained by reacting acetylacetone and hydroxylamine.arrow_forward
- Given a 1,3-dicarbonyl compound (R1-CO-CH2-CO-R2), indicate the formula of the compound obtaineda) if I add hydroxylamine (NH2OH) to give an isooxazole.b) if I add thiosemicarbazide (NH2-CO-NH-NH2) to give an isothiazole.arrow_forwardAn orange laser has a wavelength of 610 nm. What is the energy of this light?arrow_forwardThe molar absorptivity of a protein in water at 280 nm can be estimated within ~5-10% from its content of the amino acids tyrosine and tryptophan and from the number of disulfide linkages (R-S-S-R) between cysteine residues: Ε280 nm (M-1 cm-1) ≈ 5500 nTrp + 1490 nTyr + 125 nS-S where nTrp is the number of tryptophans, nTyr is the number of tyrosines, and nS-S is the number of disulfide linkages. The protein human serum transferrin has 678 amino acids including 8 tryptophans, 26 tyrosines, and 19 disulfide linkages. The molecular mass of the most dominant for is 79550. Predict the molar absorptivity of transferrin. Predict the absorbance of a solution that’s 1.000 g/L transferrin in a 1.000-cm-pathlength cuvet. Estimate the g/L of a transferrin solution with an absorbance of 1.50 at 280 nm.arrow_forward
- In GC, what order will the following molecules elute from the column? CH3OCH3, CH3CH2OH, C3H8, C4H10arrow_forwardBeer’s Law is A = εbc, where A is absorbance, ε is the molar absorptivity (which is specific to the compound and wavelength in the measurement), and c is concentration. The absorbance of a 2.31 × 10-5 M solution of a compound is 0.822 at a wavelength of 266 nm in a 1.00-cm cell. Calculate the molar absorptivity at 266 nm.arrow_forwardHow to calculate % of unknown solution using line of best fit y=0.1227x + 0.0292 (y=2.244)arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
Chemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub Co
World of Chemistry, 3rd editionChemistryISBN:9781133109655Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCostePublisher:Brooks / Cole / Cengage Learning
Introductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage Learning
General, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage Learning
Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning
Chemistry: Matter and Change
Chemistry
ISBN:9780078746376
Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom
Publisher:Glencoe/McGraw-Hill School Pub Co
World of Chemistry, 3rd edition
Chemistry
ISBN:9781133109655
Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher:Brooks / Cole / Cengage Learning
Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning
General, Organic, and Biological Chemistry
Chemistry
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:Cengage Learning
General Chemistry | Acids & Bases; Author: Ninja Nerd;https://www.youtube.com/watch?v=AOr_5tbgfQ0;License: Standard YouTube License, CC-BY