8th Edition

ISBN: 9780135214756

Author: Robinson

Publisher: PEARSON

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Chapter 17, Problem 17.19P

Write the equilibrium-constant expression for K s p o f C a 3 ( P O 4 ) 2

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Chapter 17, Problem 17.18A

Chapter 17, Problem 17.20A

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A small artisanal cheesemaker is testing the acidity of their milk before it coagulates. During fermentation, bacteria produce lactic acid (K₁ = 1.4 x 104), a weak acid that helps to curdle the milk and develop flavor. The cheesemaker has measured that the developing mixture contains lactic acid at an initial concentration of 0.025 M. Your task is to calculate the pH of this mixture and determine whether it meets the required acidity for proper cheese development. To achieve the best flavor, texture and reduce/control microbial growth, the pH range needs to be between pH 4.6 and 5.0. Assumptions: Lactic acid is a monoprotic acid H H :0:0: H-C-C H :0: O-H Figure 1: Lewis Structure for Lactic Acid For simplicity, you can use the generic formula HA to represent the acid You can assume lactic acid dissociation is in water as milk is mostly water. Temperature is 25°C 1. Write the K, expression for the dissociation of lactic acid in the space provided. Do not forget to include state symbols.…

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Chapter 17 Solutions

LCPO CHEMISTRY W/MODIFIED MASTERING

Ch. 17 - Write a balanced net ionic equation for the...Ch. 17 - APPLY 16.2 Write balanced net ionic equations for...Ch. 17 - PRACTICE 16.3 Calculate the concentrations of all...Ch. 17 - APPLY 16.4 Calculate the pH of a solution prepared...Ch. 17 - Conceptual PRACTICE 16.5 The following pictures...Ch. 17 - Conceptual APPLY 16.6 The following pictures...Ch. 17 - Calculate the pH of 0.100 1 of a buffer solution...Ch. 17 - Calculate the change in pH when 0.002 mol of HNO3...Ch. 17 - PRACTICE 16.10 Use the Henderson-Hasselbalch...Ch. 17 - APPLY 16.11 The of the amine group of the amino...

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Write the equilibrium-constant expression for K s p o f C a 3 ( P O 4 ) 2

Solution Summary: The author explains the equilibrium constant expression for K_sp, which is the product of its dissolved ion concentration raised to intensity of their stoichiometric coefficients

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Chapter 17 Solutions