I'm sorry, I don't know how to do that. I understand what you are saying though. I just want to fully understand how to do the question. I know you are saying that from knowing the hydrogen ion concentration, I will be able to figure out how much the acid is dissociated. I am just having...
A 0.1 mol/L aqueous solution of weak monoprotic acid (contains one ionizable hydrogen atom) has a hydrogen ion concentration of 0.001mol/L. The value of Ka is:
a) 10-6
b) 10-2
c) 10-3
d) 10-5
I took 0.001 and divided by 0.1 to get 10-2 and I also multiplied them together to get 10-5...
An Arrhenius acid
a) in an ionic compound that contains hydrogen atoms
b) produces an aqueous solution whose pH is greater than 7
c) releases hydrogen ions in aqueous solution
d) is always a neutral molecule
I know that c) is true and d) is false. However, I don't know if a) and b)...
Okay, but I am not sure how LeChatelier's principle fits in here. Anyone have any ideas?
The only thing I can think of is that the freeze drying process is kind of exploiting how a system reacts to different temps and pressures by adjusting. The adjustment would be consistent with LeChatelier...
So I have to use Le Chateliers principle to expalin why low pressure is used in the freeze-drying process (eg in making instant coffee)
So here is what I know so far:
in freeze drying, they turn solid water right into a gas basically removing all moisture from the food so it keeps for a very...