Chapter 16: Problem 39
Why do we normally not quote \(K_{\mathrm{a}}\) values for strong acids such as \(\mathrm{HCl}\) and \(\mathrm{HNO}_{3}\) ? Why is it necessary to specify temperature when giving \(K_{\mathrm{a}}\) values?
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Chapter 16: Problem 39
Why do we normally not quote \(K_{\mathrm{a}}\) values for strong acids such as \(\mathrm{HCl}\) and \(\mathrm{HNO}_{3}\) ? Why is it necessary to specify temperature when giving \(K_{\mathrm{a}}\) values?
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Without referring to the text, write the formulas of four strong acids and four weak acids.
The \(\mathrm{pH}\) of a \(0.0642 \mathrm{M}\) solution of a monoprotic acid is \(3.86 .\) Is this a strong acid?
\(\mathrm{H}_{2} \mathrm{SO}_{4}\) is a strong acid, but \(\mathrm{HSO}_{4}^{-}\) is a weak acid. Account for the difference in strength of these two related species.
The disagreeable odor of fish is mainly due to organic compounds \(\left(\mathrm{RNH}_{2}\right)\) containing an amino group, \(-\mathrm{NH}_{2}\), in which \(\mathrm{R}\) is the rest of the molecule. Amines are bases just like ammonia. Explain why putting some lemon juice on fish can greatly reduce the odor.
Predict the direction that predominates in this reaction: $$\mathrm{F}^{-}(a q)+\mathrm{H}_{2} \mathrm{O}(l) \rightleftharpoons \mathrm{HF}(a q)+\mathrm{OH}^{-}(a q)$$
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