EBK ORGANIC CHEMISTRY
8th Edition
ISBN: 8220102744127
Author: Bruice
Publisher: PEARSON
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Chapter 19, Problem 35P
Explain why protonating aniline has a dramatic effect on the compound's UV spectrum, whereas protonating pyridine has only a small effect on that compound's UV spectrum.
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QUESTION: Find the standard deviation for the 4 different groups
5.298
3.977
223.4
148.7
5.38
4.24
353.7
278.2
5.033
4.044
334.6
268.7
4.706
3.621
305.6
234.4
4.816
3.728
340.0
262.7
4.828
4.496
304.3
283.2
4.993
3.865
244.7
143.6
STDEV =
STDEV =
STDEV =
STDEV =
QUESTION: Fill in the answers in the empty green boxes regarding 'Question 5: Calculating standard error of regression'
*The images of the data showing 'coefficients for the standard curve' have been provided
Using the Nernst equation to calculate nonstandard cell voltage
Try Again
Your answer is wrong. In addition to checking your math, check that you used the right data and DID NOT round any intermediate calculations.
A galvanic cell at a temperature of 25.0 °C is powered by the following redox reaction:
2+
2+
Sn²+ Ba(s)
(aq) + Ba (s) Sn (s) + Ba²+ (aq)
→>>
Suppose the cell is prepared with 6.10 M Sn
2+
2+
in one half-cell and 6.62 M Ba
in the other.
Calculate the cell voltage under these conditions. Round your answer to 3 significant digits.
1.71 V
☐ x10
☑
5
0/5
?
00.
18
Ar
Chapter 19 Solutions
EBK ORGANIC CHEMISTRY
Ch. 19.1 - Name the following:Ch. 19.2 - Prob. 3PCh. 19.2 - Prob. 4PCh. 19.3 - Draw the product of each of the following...Ch. 19.5 - Prob. 6PCh. 19.5 - Explain why cyclopentadiene (pKa = 15) is more...Ch. 19.5 - When pyrrole is added to a dilute solution of...Ch. 19.6 - Prob. 10PCh. 19.6 - How to the mechanisms of the following reactions...Ch. 19.6 - Prob. 12P
Ch. 19.6 - Rank the following compounds from easiest to...Ch. 19.7 - Prob. 14PCh. 19.7 - Prob. 15PCh. 19.7 - Prob. 16PCh. 19.7 - Prob. 17PCh. 19.7 - Prob. 18PCh. 19.7 - Prob. 19PCh. 19.7 - Prob. 20PCh. 19 - Name the following:Ch. 19 - Prob. 22PCh. 19 - Rank the following compounds from strongest acid...Ch. 19 - Which of the following compounds is easier to...Ch. 19 - Rank the following compounds from most reactive to...Ch. 19 - One of the following compounds undergoes...Ch. 19 - Benzene undergoes electrophilic aromatic...Ch. 19 - Pyrrole reacts with excess...Ch. 19 - The dipole moments of furan and tetrahydrofuran...Ch. 19 - Name the following:Ch. 19 - Prob. 31PCh. 19 - Prob. 32PCh. 19 - a. Draw resonance contributors to show why...Ch. 19 - The chemical shifts of the C-2 hydrogen in the...Ch. 19 - Explain why protonating aniline has a dramatic...Ch. 19 - Prob. 36PCh. 19 - Propose a mechanism for the following reaction:Ch. 19 - Prob. 38PCh. 19 - Propose a mechanism for the following reactions:Ch. 19 - Prob. 40PCh. 19 - Prob. 41PCh. 19 - Prob. 42PCh. 19 - Organic chemists work with tetraphenylporphyrins...Ch. 19 - Show how the following compounds can be prepared...
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- The following is two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 223.4 148.7 353.7 278.2 334.6 268.7 305.6 234.4 340.0 262.7 304.3 283.2 244.7 143.6 QUESTION: For both groups of data calculate the answers attached in the image.arrow_forwardThe following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 340.0mmol/L 262.7mmol/L QUESTION: For both groups (Regular & Salt Reduced tomato sauce) of data provide answers to the following calculations below: 1. Standard Deviation (Sx) 2. T Values (t0.05,4) 3. 95% Confidence Interval (mmol/L) 4. [Na+] (mg/100 mL) 5. 95% Confidence Interval (mg/100 mL)arrow_forwardIf we have leucine (2-amino-4-methylpentanoic acid), alanine (2-aminopropanoic acid) and phenylalanine (2-amino-3-phenylpropanoic acid), indicate the tripeptides that can be formed (use the abbreviated symbols Leu., Ala and Phe).arrow_forward
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- The following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 340.0 262.7 QUESTION: For both groups of data provide answers to the calculations attached in the imagearrow_forward7. Concentration and uncertainty in the estimate of concentration (class data) Class mean for sample (Regular) |[Cl-] (mmol/L) class mean Sn za/2 95% Confidence Interval (mmol/L) [Na+] (mg/100 mL) 95% Confidence Interval (mg/100 mL)arrow_forwardThe following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 223.4 148.7 353.7 278.2 334.6 268.7 305.6 234.4 340.0 262.7 304.3 283.2 244.7 143.6 QUESTION: For both groups of data calculate the answers attached in the image.arrow_forward
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