Key Food QUALITY DISTILLED WHITE VINEGAR REDUCED WITH WATER TO SACDIN NET IGAL (3-78L) Figure 14.11 Vinegar is a solution of acetic acid, a weak acid. (credit: modification of work by “HomeSpot HQ"/Flickr)
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Acetic acid is the principal ingredient in vinegar as shown; that's why it tastes sour. At equilibrium, a solution contains [CH3CO2H] = 0.0787 M and [H3 O+] = [CH3 CO2−] = 0.00118 M. What is the value of Ka for acetic acid?
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- Nutrient Function Deficency Symptoms Toxicity Symptom Fluoride Chloride Iodine Magnesium Phosphorus Potassium Sodium Chloride Iodine Magnesium Phosphorus Potassium SodiumOo.21. Subject:- ChemistryHd 12 10 8 CO 6 st 4 2 0 0 0.5 not text. only, no text. only, no text. 1 1.5 NaOH Equivalents 2 2.5 You create this titration curve of an amino acid. How many buffering zones are there? Enter a number, no letters. 3 A What is the pka1 of this amino acid? Enter only digits What is the pka2 of this amino acid? Digits A A/ What is the pl of this amino acid? Digits A/
- IZVV 9 @ SIM X السؤال Crosscarmellose is lubricant weak disintegrant binder moderate disintegrant super-disintegrant حفظ الإجابةTable 4- Determination of the optimum pH of catechol oxidase enzyme Potato extract (mL) Tube # 2d 3d 4d 5d 6d 7d dH₂O (mL) 0 0 0 0 0 0 Catechol (mL) 6 6 6 6 6 6 pH buffer added 4mL pH 2 4mL pH 4 4mL pH 6 4mL pH 7 4mL pH 8 4mL pH 10 1 1 1 1 1 1 Absorbance (0 mins) A: 0.010 Start Time: 3:24 A: 0.008 Start Time: 3:34 A: 0.023 Start Time: 3:36 A: -0.006 Start Time: 3:36 0.018 A: Start Time: 3:36 A: 0.011 Start Time: 3:36 Absorbance (after 10 mins in 40°C water bath) -0.030 A: Take reading at: 3:44 A: 0.154 Take reading at: 3:46 A: 0-105 Take reading at: 3:46 A: 0-132 Take reading at: 3:46 A: 0.074 Take reading at: 3:46 A: 0.018 Take reading at: 3!46 Q15) What is the enzyme's optimum pH(s)? Answer: Q16) Use the difference between 2nd and 1st absorbance to support your conclusion for the optimum pH. Subtract Omin from 10min absorbance -0.04 0.0012 0.082 0.138 0.056 0.007Nórmal text Georgia 11.5 BIU I.. 1 ... 2 ...| 5 . 6 Environmental Factors and Enzyme Activity 10- 10 20 30 40 50 60 34 5 7 8 9 10 11 12 13 Temperature ("C) pH temperature or pH for enzyme activity is the point on the graph the optimum, enzymes /change shape 34°F th
- Student All lessons Turkish (tr) 7540C Chemo Formue CO, Moleoar Wegh 12 Chemes FomueC M e 10.0 Che Fods C Mcul V tác Che Moworer Wg m Formua CO Physical Data MW mp bp salkylic acid 138 157-g0 acntyl naleylic ncid 180 136-e acetic anhydride 102 1.00 acetic acid 60 117-8 1040 sulfuric acid 98 1.84 phosphoric acid 85% 1.00 Given that the reaction takes place with 100% yield, how many ml of acetic anhydride is needed for 3.5 g of aspirin molecule obtained? Please choose one a. 1.83 ml b. 4.73 ml c 2.39 ml D. 2.79 ml to 4.54 mLト PEX Assessing Pepsin Digestion of Proleim Reset ActIVIty Experiment Accessibility 2 Add the substances indicated below to tubes 1 through 6. Tube 1: pepsin, BAPNA, pH 2.0 buffer Tube 2: pepsin, BAPNA, pH 2.0 buffer Tube 3: pepsin, deionized water, pH 2.0 buffer Tube 4: deionized water, BAPNA, pH 2.buffer Tube 5: pepsin, BAPNA, pH 7.0 buffer Tube 6: pepsin, BAPNA, pH 9.0 buffer To add a substance to a test tube, drag the dropper cap of the bottle on the solutions shelf to the test tube. Undo Reset Spectrophotometer (405nm) Analyze Deionized pH 7.0 Buffer pH 2.0 BAPNA 06 Hd Pepsin Buffer Water Buffer Optical Density 3. 4. Temperature (°C) Timer (min) 2 of 14 Next ALWAYS LEARNING prt sc delete 12 144 %24 4 backspace 6. 8. 5. R. P. 95Profiles Tab Window Help History Bookmarks urrayst x L Starred - Google Drive 9 Preparing and Maintaining Your x A My Course - Basic Biochemistr x + anlearning.com/courses/88da82a2-ed4e-42bf-a342-fbb181eaf3ce/5/nb73xh/tools/assessment/items/6a486586-b4c2-4ee8-b 93.5% Resources -x Give Up? O Hint Combine these amino acids into a tripeptide. Add or remove atoms and bonds as needed. Select Draw Rings More Érase +H -H Reset Drawing H H H H H C - o-- H N - C -C - 0 - H C - O-- H H H. CH, H,C H CH, H,C CH, 10 W
- vbschools schoology.com Eoolmarks S Schoology Eayside Fome Page S Schoology Eayside Fome Page Its Elementel - Elg. b Desmos Testing FlaKahoo-Ere Pickles are made by immersing cucumbers in a concentrated saltwater solution. The pickling process is said to be because they shrink. O hypertonic O isotonic O hypotonic O at equilibrium 1 3 4 5 6. 8 9. 10 NextNutrient Function Deficency Symptoms Toxicity Symptom Calcium Iron Zinc Fluoride Chloride Iodine Magnesium Phosphorus Potassium Sodium Chloride Iodine Magnesium Phosphorus Potassium SodiumPrepare 1L 20X Trace minerals stock in a media bottle: Fill out the last column of this table: Component NaCl MnSO4.H₂O H3BO3 CaSO4.5H2O NazMo04.2H₂O COSO4.7H2O KI CaCl2.2H₂O NiCl2 ZnSO4.7H2O FeSO4(NH4)2. 6H20 1X concentration 0.06 g/L 0.024 g/L 0.5 mg/L 0.5 mg/L 2 mg/L 0.0023 mg/L 0.1 mg/L 0.2 g/L 0.0025 mg/L 12 mg/L 35 mg/L 20X (Provide unit)