Chapter 20: Problem 33
Define the terms (a) labile complex, (b) inert complex.
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Chapter 20: Problem 33
Define the terms (a) labile complex, (b) inert complex.
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Predict the number of unpaired electrons in these complex ions: (a) \(\left[\mathrm{Cr}(\mathrm{CN})_{6}\right]^{4-}(\mathrm{b})\left[\mathrm{Cr}\left(\mathrm{H}_{2} \mathrm{O}\right)_{6}\right]^{2+}\)
The formation constant for the reaction \(\mathrm{Ag}^{+}+\) \(2 \mathrm{NH}_{3} \rightleftharpoons\left[\mathrm{Ag}\left(\mathrm{NH}_{3}\right)_{2}\right]^{+}\) is \(1.5 \times 10^{7}\) and that for the reaction \(\mathrm{Ag}^{+}+2 \mathrm{CN}^{-} \rightleftharpoons\left[\mathrm{Ag}(\mathrm{CN})_{2}\right]^{-}\) is 1.0 \(\times 10^{21}\) at \(25^{\circ} \mathrm{C}\) (see Table 17.4 ). Calculate the equilibrium constant at \(25^{\circ} \mathrm{C}\) for the reaction $$\left[\mathrm{Ag}\left(\mathrm{NH}_{3}\right)_{2}\right]^{+}+2 \mathrm{CN}^{-} \rightleftharpoons\left[\mathrm{Ag}(\mathrm{CN})_{2}\right]^{-}+2 \mathrm{NH}_{3}$$
Complex ion formation has been used to extract gold, which exists in nature in the uncombined state. To separate it from other solid impurities, the ore is treated with a sodium cyanide (NaCN) solution in the presence of air to dissolve the gold by forming the soluble complex ion \(\left[\mathrm{Au}(\mathrm{CN})_{2}\right]^{-}\). (a) Balance the following equation: $$\mathrm{Au}+\mathrm{CN}^{-}+\mathrm{O}_{2}+\mathrm{H}_{2} \mathrm{O} \longrightarrow\left[\mathrm{Au}(\mathrm{CN})_{2}\right]^{-}+\mathrm{OH}^{-}$$ (b) The gold is obtained by reducing the complex ion with zinc metal. Write a balanced ionic equation for this process. (c) What is the geometry and coordination number of the \(\left[\mathrm{Au}(\mathrm{CN})_{2}\right]^{-}\) ion?
Complete these statements for the complex ion \(\left[\mathrm{Cr}\left(\mathrm{C}_{2} \mathrm{O}_{4}\right)_{2}\left(\mathrm{H}_{2} \mathrm{O}\right)\right]^{2-} .\) (a) The oxidation number of \(\mathrm{Cr}\) is ____ (b) The coordination number of \(\mathrm{Cr}\) is____ (c) ___ is a bidentate ligand.
The label of a certain brand of mayonnaise lists EDTA as a food preservative. How does EDTA prevent the spoilage of mayonnaise?
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