MAST F/ CHEM: THE CENTRAL SCI CODE ALON
MAST F/ CHEM: THE CENTRAL SCI CODE ALON
14th Edition
ISBN: 9781323654378
Author: Brown
Publisher: PEARSON
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Chapter 18, Problem 55E
Interpretation Introduction

To determine: The ways in which using the principle, “it is better to use as few steps as possible in making a new chemical” advances the goals of green chemistry and relation between this principle and energy efficiency.

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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 18 Solutions

MAST F/ CHEM: THE CENTRAL SCI CODE ALON

Ch. 18 - Prob. 4ECh. 18 - Where does the energy come from to evaporate the...Ch. 18 - Prob. 6ECh. 18 - Prob. 7ECh. 18 - The first stage of treatment at the reverse...Ch. 18 - Prob. 9ECh. 18 - Prob. 10ECh. 18 - Prob. 11ECh. 18 - How are the boundaries between the regions of the...Ch. 18 - Air pollution in the Mexico City metropolitan area...Ch. 18 - Prob. 14ECh. 18 - Prob. 15ECh. 18 - Prob. 16ECh. 18 - Prob. 17ECh. 18 - Prob. 18ECh. 18 - Distinguish between photodissociation and...Ch. 18 - Prob. 20ECh. 18 - Prob. 21ECh. 18 - Prob. 22ECh. 18 - Do the reactions involved in ozone depletion...Ch. 18 - Prob. 24ECh. 18 - Prob. 25ECh. 18 - Prob. 26ECh. 18 - Prob. 27ECh. 18 - Prob. 28ECh. 18 - Prob. 29ECh. 18 - Prob. 30ECh. 18 - Prob. 31ECh. 18 - Prob. 32ECh. 18 - Alcohol-based fuels for automobiles lead to the...Ch. 18 - Prob. 34ECh. 18 - Prob. 35ECh. 18 - Prob. 36ECh. 18 - Prob. 37ECh. 18 - Prob. 38ECh. 18 - Prob. 39ECh. 18 - Prob. 40ECh. 18 - Prob. 41ECh. 18 - Prob. 42ECh. 18 - Although there are many ions in seawater, the...Ch. 18 - The Ogallala aquifer described in the Close Look...Ch. 18 - Prob. 45ECh. 18 - Prob. 46ECh. 18 - List the common products formed when an organic...Ch. 18 - Prob. 48ECh. 18 - Prob. 49ECh. 18 - Prob. 50ECh. 18 - Prob. 51ECh. 18 - Prob. 52ECh. 18 - Prob. 53ECh. 18 - Prob. 54ECh. 18 - Prob. 55ECh. 18 - Prob. 56ECh. 18 - Prob. 57ECh. 18 - Prob. 58ECh. 18 - Prob. 59ECh. 18 - Prob. 60ECh. 18 - Prob. 61AECh. 18 - Prob. 62AECh. 18 - Prob. 63AECh. 18 - Prob. 64AECh. 18 - Prob. 65AECh. 18 - Prob. 66AECh. 18 - Prob. 67AECh. 18 - Explain, using Le Châtelier’s principle, why the...Ch. 18 - Prob. 69AECh. 18 - Prob. 70AECh. 18 - Prob. 71AECh. 18 - Prob. 72AECh. 18 - Prob. 73AECh. 18 - Prob. 74AECh. 18 - Prob. 75AECh. 18 - Prob. 76AECh. 18 - Prob. 77AECh. 18 - Prob. 78IECh. 18 - Prob. 79IECh. 18 - Prob. 80IECh. 18 - Prob. 81IECh. 18 - Prob. 82IECh. 18 - Prob. 83IECh. 18 - Prob. 84IECh. 18 - 18.85 The main reason that distillation is a...Ch. 18 - Prob. 86IECh. 18 - Prob. 87IECh. 18 - Prob. 88IECh. 18 - Prob. 89IECh. 18 - Prob. 90IECh. 18 - Prob. 91IECh. 18 - Prob. 92IE
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