Trimethylamine, ( CH 3 ) 3 N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated. Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur. To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

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Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

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Answer 2

Question

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

Expert Solution & Answer

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Answer 3

Question

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

Expert Solution & Answer

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Answer 4

Question

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

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Answer 5

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

Answer 6

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

Answer 7

Chapter 16, Problem 16.81QP

Interpretation Introduction

Interpretation: Trimethylamine, (CH3)3N is given to be a contributor to the fishy odor. The reason of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor is to be stated.

Concept introduction: Trimethylamine is a weak base and citric acid is a weak acid due to which complete neutralization of reaction does not occur.

To determine: The validation of the fact that squeezing fresh lemon juice on cooked food reduces the fishy odor.

Answer 8

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Answer 11

Ch. 16.1 - Prob. 1PE Ch. 16.2 - Prob. 2PE Ch. 16.2 - Prob. 3PE Ch. 16.3 - Prob. 4PE Ch. 16.3 - Prob. 5PE Ch. 16.4 - Prob. 6PE Ch. 16.6 - Prob. 7PE Ch. 16.6 - Prob. 8PE Ch. 16.7 - Prob. 9PE Ch. 16.8 - Prob. 10PE

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