Brock Biology of Microorganisms (15th Edition)
Brock Biology of Microorganisms (15th Edition)
15th Edition
ISBN: 9780134261928
Author: Michael T. Madigan, Kelly S. Bender, Daniel H. Buckley, W. Matthew Sattley, David A. Stahl
Publisher: PEARSON
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Chapter 22.2, Problem 1MQ

In what oxidation state is iron in the mineral Fe(OH)3? In FeS? How is Fe(OH)3 formed?

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What are the expected results for the reactions: (a) CuSO4 with iron, (b) KMnO4 with ethanol, and (c) KMnO4 with acetaldehyde? Write the chemical equation of the reactions, and identify which substance is reduced and which is oxidized.
Which element is oxidized and which is reduced in the following reactions?
Nutritional biochemists have known for decades that acidicfoods cooked in cast-iron cookware can supply significantamounts of dietary iron (ferrous ion).(a) Write a balanced net ionic equation, with oxidation numbers,that supports this fact.(b) Measurements show an increase from 3.3 mg of iron to49 mg of iron per 1/2 -cup (125-g) serving during the slow prepa-ration of tomato sauce in a cast-iron pot. How many ferrous ionsare present in a 26-oz (737-g) jar of the tomato sauce?

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Brock Biology of Microorganisms (15th Edition)

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Macromolecules | Classes and Functions; Author: 2 Minute Classroom;https://www.youtube.com/watch?v=V5hhrDFo8Vk;License: Standard youtube license