Chapter 13: Problem 56
Commercial concentrated aqueous ammonia is \(28 \% \mathrm{NH}_{3}\) by mass and has a density of \(0.90 \mathrm{~g} / \mathrm{mL}\). What is the molarity of this solution?
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Chapter 13: Problem 56
Commercial concentrated aqueous ammonia is \(28 \% \mathrm{NH}_{3}\) by mass and has a density of \(0.90 \mathrm{~g} / \mathrm{mL}\). What is the molarity of this solution?
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Acetonitrile \(\left(\mathrm{CH}_{3} \mathrm{CN}\right)\) is a polar organic solvent that dissolves a wide range of solutes, including many salts. The density of a \(1.80 \mathrm{M} \mathrm{LiBr}\) solution in acetonitrile is \(0.826 \mathrm{~g} / \mathrm{cm}^{3}\). Calculate the concentration of the solution in (a) molality, (b) mole fraction of \(\mathrm{LiBr}\), (c) mass percentage of \(\mathrm{CH}_{3} \mathrm{CN}\).
You take a sample of water that is at room temperature and in contact with air and put it under a vacuum. Right away, you see bubbles leave the water, but after a little while, the bubbles stop. As you keep applying the vacuum, more bubbles appear. A friend tells you that the first bubbles were water vapor, and the low pressure had reduced the boiling point of water, causing the water to boil. Another friend tells you that the first bubbles were gas molecules from the air (oxygen, nitrogen, and so forth) that were dissolved in the water. Which friend is mostly likely to be correct? What, then, is responsible for the second batch of bubbles? [Section 13.4]
Proteins can be precipitated out of aqueous solution by the addition of an electrolyte; this process is called "salting out" the protein. (a) Do you think that all proteins would be precipitated out to the same extent by the same concentration of the same electrolyte? (b) If a protein has been salted out, are the protein-protein interactions stronger or weaker than they were before the electrolyte was added? (c) A friend of yours who is taking a biochemistry class says that salting out works because the waters of hydration that surround the protein prefer to surround the electrolyte as the electrolyte is added; therefore, the protein's hydration shell is stripped away, leading to protein precipitation. Another friend of yours in the same biochemistry class says that salting out works because the incoming ions adsorb tightly to the protein, making ion pairs on the protein surface, which end up giving the protein a zero net charge in water and therefore leading to precipitation. Discuss these two hypotheses. What kind of measurements would you need to make to distinguish between these two hypotheses?
At \(63.5^{\circ} \mathrm{C}\), the vapor pressure of \(\mathrm{H}_{2} \mathrm{O}\) is 175 torr, and that of ethanol \(\left(\mathrm{C}_{2} \mathrm{H}_{5} \mathrm{OH}\right)\) is 400 torr. A solution is made by mixing equal masses of \(\mathrm{H}_{2} \mathrm{O}\) and \(\mathrm{C}_{2} \mathrm{H}_{5} \mathrm{OH}\). (a) What is the mole fraction of ethanol in the solution? (b) Assuming ideal-solution behavior, what is the vapor pressure of the solution at \(63.5^{\circ} \mathrm{C}\) ? (c) What is the mole fraction of ethanol in the vapor above the solution?
Calculate the molarity of the following aqueous solutions: (a) \(0.540 \mathrm{~g}\) of \(\mathrm{Mg}\left(\mathrm{NO}_{3}\right)_{2}\) in \(250.0 \mathrm{~mL}\) of solution, (b) \(22.4 \mathrm{~g}\) of \(\mathrm{LiClO}_{4} \cdot 3 \mathrm{H}_{2} \mathrm{O}\) in \(125 \mathrm{~mL}\) of solution, (c) \(25.0 \mathrm{~mL}\) of \(3.50 \mathrm{M}\) \(\mathrm{HNO}_{3}\) diluted to \(0.250 \mathrm{~L}\).
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