EBK EXPERIMENTAL ORGANIC CHEMISTRY: A M
6th Edition
ISBN: 9781305687875
Author: Gilbert
Publisher: CENGAGE LEARNING - CONSIGNMENT
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Question
Chapter 3.3, Problem 14E
a)
Interpretation Introduction
Interpretation:Purity of sample with melting point
Concept introduction: Melting point is temperature that involves conversion of substance from solid to liquid state. Both liquid and solid phases are present in equilibrium with each other at this temperature.
b)
Interpretation Introduction
Interpretation:Purity of sample with melting point
Concept introduction: Melting point is temperature that involves conversion of substance from solid to liquid state. Both liquid and solid phases are present in equilibrium with each other at this temperature.
c)
Interpretation Introduction
Interpretation:Purity of sample with melting point
Concept introduction: Melting point is temperature that involves conversion of substance from solid to liquid state. Both liquid and solid phases are present in equilibrium with each other at this temperature.
d)
Interpretation Introduction
Interpretation:Purity of sample with melting point
Concept introduction: Melting point is temperature that involves conversion of substance from solid to liquid state. Both liquid and solid phases are present in equilibrium with each other at this temperature.
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A group of students performed a melting point experiment to study the physical properties of ionic and covalent solids. The data collected are shown in the table.
Solid Sample
Melting Point (oC)
Time Elapsed (min)
Table Sugar (sucrose)
186
18
Table Salt (sodium chloride)
500 (not observed)
30
Paraffin Wax
37
4
Vegetable Lard
50
>5
Using the information contained in the table, what is the BEST explanation for the results?A The melting point of sodium chloride was not observed because ionic solids do not melt, whereas sugar, wax, and lard melted because they are softer than salt.B The melting points of covalently bonded solids tend to be lower than ionic solids. The melting point of sucrose was greater than the wax or the lard because sucrose has stronger bonds than wax or lard.C The melting point of sodium chloride was not observed because ionic solids are composed of positive and negative ions that do not melt; whereas, the…
The measured melting point for each of two samples was 89-91 ˚C, yet a 1:1 mixture of the two had a melting point of 77-83 ˚C. What is the explanation for these results?
You were tasked to separate the components of a mixture containing silica, sodium chloride and charcoal. TNāCI
dissolves in water while silica and charcoal are not water-soluble. Only charcoal dissolves in carbon disulfide.
a. Write a short experimental procedure to carry out the separation of the mixture.
b. Given the following data, determine the percentage of charcoal, sodium chloride and silica.
Mass (g)
Mass of beaker
100.000
Mass of beaker + mixture
110.000
mass of evaporating dish
62.000
mass of evaporating dish + solid after
evaporation of water
65.000
Mass of beaker + charcoal + silica after evaporation of
excess water
117.000
mass of beaker + silica after decanting dissolved charcoal
and drying
113.545
Chapter 3 Solutions
EBK EXPERIMENTAL ORGANIC CHEMISTRY: A M
Ch. 3.2 - Prob. 1ECh. 3.2 - Prob. 2ECh. 3.2 - Prob. 3ECh. 3.2 - Prob. 4ECh. 3.2 - Prob. 5ECh. 3.2 - Prob. 6ECh. 3.2 - Prob. 7ECh. 3.2 - Prob. 8ECh. 3.2 - Prob. 9ECh. 3.2 - Prob. 10E
Ch. 3.2 - Prob. 11ECh. 3.2 - Prob. 12ECh. 3.2 - Prob. 13ECh. 3.2 - Prob. 14ECh. 3.2 - Prob. 15ECh. 3.2 - Prob. 16ECh. 3.2 - Prob. 17ECh. 3.2 - Prob. 18ECh. 3.2 - Prob. 19ECh. 3.2 - Prob. 20ECh. 3.2 - Prob. 21ECh. 3.2 - Prob. 22ECh. 3.2 - Prob. 23ECh. 3.2 - Prob. 24ECh. 3.2 - Prob. 25ECh. 3.2 - Prob. 26ECh. 3.2 - Prob. 27ECh. 3.2 - Prob. 28ECh. 3.2 - Prob. 29ECh. 3.2 - Prob. 30ECh. 3.2 - Prob. 31ECh. 3.2 - Prob. 32ECh. 3.2 - Prob. 34ECh. 3.3 - Prob. 1ECh. 3.3 - Prob. 2ECh. 3.3 - Prob. 3ECh. 3.3 - Prob. 4ECh. 3.3 - Prob. 5ECh. 3.3 - Prob. 6ECh. 3.3 - Prob. 7ECh. 3.3 - Prob. 8ECh. 3.3 - Prob. 10ECh. 3.3 - Prob. 11ECh. 3.3 - Prob. 12ECh. 3.3 - Prob. 13ECh. 3.3 - Prob. 14ECh. 3.3 - Prob. 15ECh. 3.3 - Prob. 16ECh. 3.3 - Prob. 17ECh. 3.3 - Prob. 18ECh. 3.3 - Prob. 19ECh. 3.3 - Prob. 21ECh. 3.3 - Prob. 22ECh. 3.3 - Prob. 23ECh. 3.3 - Prob. 24ECh. 3.3 - Prob. 25ECh. 3.3 - Prob. 26E
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