Chemistry For Changing Times (14th Edition)
Chemistry For Changing Times (14th Edition)
14th Edition
ISBN: 9780321972026
Author: John W. Hill, Terry W. McCreary
Publisher: PEARSON
bartleby

Videos

Question
Book Icon
Chapter 8, Problem 69AP
Interpretation Introduction

Interpretation:

Metals as good reducing agents and non-metals as good oxidizing agents should be explained.

Concept Introduction:

The atom of an element or the ion that gets reduced itself and oxidizes the other are called oxidizing agent. For example, chlorine gas Chemistry For Changing Times (14th Edition), Chapter 8, Problem 69AP , additional homework tip  1, here chlorine exhibits an oxidation number of zero, it can form chloride ion Chemistry For Changing Times (14th Edition), Chapter 8, Problem 69AP , additional homework tip  2and gets a negative charge. So, here reduction of Cl atom takes place and it can oxidize other species.

The atom of an element or the ion that gets oxidized itself and reduces the other are called reducing agent. For example, sodium metal Chemistry For Changing Times (14th Edition), Chapter 8, Problem 69AP , additional homework tip  3, here sodium exhibits an oxidation number of zero, it can form sodium ionChemistry For Changing Times (14th Edition), Chapter 8, Problem 69AP , additional homework tip  4and gets oxidized to +1 charge. So, here oxidation of Na takes place and it can reduce other species.

Blurred answer
Students have asked these similar questions
Draw the structure of the pound in the provided CO as a 300-1200 37(2), 11 ( 110, and 2.5 (20
Please help me with # 4 and 5. Thanks in advance!
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.…

Chapter 8 Solutions

Chemistry For Changing Times (14th Edition)

Ch. 8 - Prob. 11RQCh. 8 - Prob. 12RQCh. 8 - Prob. 13RQCh. 8 - Prob. 14RQCh. 8 - Prob. 15RQCh. 8 - Prob. 16PCh. 8 - Prob. 17PCh. 8 - Prob. 18PCh. 8 - Prob. 19PCh. 8 - 20. Write a balanced reduction half-reaction...Ch. 8 - Prob. 21PCh. 8 - Prob. 22PCh. 8 - Prob. 23PCh. 8 - Prob. 24PCh. 8 - Prob. 25PCh. 8 - Prob. 26PCh. 8 - Prob. 27PCh. 8 - Prob. 28PCh. 8 - Prob. 29PCh. 8 - Prob. 30PCh. 8 - Prob. 31PCh. 8 - Prob. 32PCh. 8 - Prob. 33PCh. 8 - Prob. 34PCh. 8 - Prob. 35PCh. 8 - Prob. 36PCh. 8 - Prob. 37PCh. 8 - Prob. 38PCh. 8 - Prob. 39PCh. 8 - Prob. 40PCh. 8 - Prob. 41PCh. 8 - Prob. 42PCh. 8 - Prob. 43PCh. 8 - 44. Tantalum, a metal used m electronic devices...Ch. 8 - Prob. 45PCh. 8 - Prob. 46PCh. 8 - Prob. 47PCh. 8 - Prob. 48PCh. 8 - Prob. 49PCh. 8 - Prob. 50PCh. 8 - Prob. 51PCh. 8 - Prob. 52PCh. 8 - Prob. 53PCh. 8 - Prob. 54PCh. 8 - Prob. 55APCh. 8 - Prob. 56APCh. 8 - Prob. 57APCh. 8 - Prob. 58APCh. 8 - Prob. 59APCh. 8 - Prob. 60APCh. 8 - Prob. 61APCh. 8 - When exposed to air containing hydrogen sulfide,...Ch. 8 - Prob. 63APCh. 8 - Prob. 64APCh. 8 - Prob. 65APCh. 8 - Prob. 66APCh. 8 - Prob. 67APCh. 8 - Prob. 68APCh. 8 - Prob. 69APCh. 8 - Prob. 70APCh. 8 - Prob. 71APCh. 8 - Prob. 72APCh. 8 - Prob. 73APCh. 8 - Prob. 74APCh. 8 - Prob. 75APCh. 8 - Prob. 76APCh. 8 - Prob. 77APCh. 8 - Prob. 78APCh. 8 - Prob. 79APCh. 8 - Prob. 80APCh. 8 - Prob. 8.1CTECh. 8 - Prob. 8.2CTECh. 8 - Prob. 8.3CTECh. 8 - Prob. 8.4CTECh. 8 - Prob. 8.5CTECh. 8 - Prob. 8.6CTECh. 8 - Prob. 8.7CTECh. 8 - Prob. 1CGPCh. 8 - Prob. 2CGPCh. 8 - Prob. 3CGPCh. 8 - Prob. 4CGPCh. 8 - Prob. 5CGPCh. 8 - Prob. 1CHQCh. 8 - Prob. 2CHQCh. 8 - Prob. 3CHQCh. 8 - Prob. 4CHQCh. 8 - Prob. 5CHQ
Knowledge Booster
Background pattern image
Chemistry
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
Chemistry
Chemistry
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning
Text book image
Chemistry
Chemistry
ISBN:9781259911156
Author:Raymond Chang Dr., Jason Overby Professor
Publisher:McGraw-Hill Education
Text book image
Principles of Instrumental Analysis
Chemistry
ISBN:9781305577213
Author:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:Cengage Learning
Text book image
Organic Chemistry
Chemistry
ISBN:9780078021558
Author:Janice Gorzynski Smith Dr.
Publisher:McGraw-Hill Education
Text book image
Chemistry: Principles and Reactions
Chemistry
ISBN:9781305079373
Author:William L. Masterton, Cecile N. Hurley
Publisher:Cengage Learning
Text book image
Elementary Principles of Chemical Processes, Bind...
Chemistry
ISBN:9781118431221
Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:WILEY
Introduction to Electrochemistry; Author: Tyler DeWitt;https://www.youtube.com/watch?v=teTkvUtW4SA;License: Standard YouTube License, CC-BY