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- Vinegar has a pH around 5. Stomach acid has a pH around 2. How does the (H*] in the stomach acid compare to that of vinegar. * O 3 times higher O 3 times lower O 1000 Higher O 1000 lowerO b. False How much of ethanol you need to prepare 25% (v/v) ethanol solution Select one: O a. 75 ml O b. 75 g O c. 25 ml Od. 25 g The function of buffers is to Select one: ea Resist changes in pH. Ob. Fx the pH of solution Oc Resist changes in confugate acid .concentration d. Resist changes in weakacid .concentrationSelect all that apply. A molecule of Vitamin B6 has the formula C8H11 NO3, from this you can determine There are 8 Carbon, 11 Hydrogen and 1 Nitrogen, 3 Oxygen in vitamin B6. Vitamin B6 has ionic bonds. Vitamin B6 has covalent bonds. Vitamin B6 is a carbohydrate.
- Fill in the blanks. The parentheses are the choices for the blanks. A water-requiring chemical reaction that breaks a molecule into smaller subunits is called _______ (hydrolysis, a condensation reaction). A chemical reaction in which a large molecule is assembled from smaller subunits as water forms is called _________ (hydrolysis, a condensation reaction).Fill in the blank. The parentheses show the choices for the blank. Soap allows lipids to dissolve in water. Soap molecules have a fatty acid tail. This tail is hydrophobic and _______ (is attracted to lipid molecules, contains an amine group) Soap molecules also have a head that is ________ (hydrophilic, hydrophobic), which means it is attracted to water.ASAP, PLEASE ANSWER ALL THE SUBQUESTIONS TO GET A LIKE. TRUE OR FALSE? Buffering capacity continuously decreases as acids and bases are continuously added, considering that its components are continuously used up. Unsaturation of fatty acids is brought about by the presence of multiple bonds between carbon atoms bonded together in a long chain. A buffer solution is composed of a weak acid and a strong base, or a weak base and a strong acid. Buffering capacity continuously decreases as acids and bases are continuously added, considering that its components are continuously used up.
- Good day, Can you please help me with the below multiple choice question. Your assistance will be highly appreciated. QUESTION Buffers have all of the following characteristics EXCEPT:a. they have relatively flat titration curves at the pH(s) where theybuffer.b. they resist changes in their pH as acid or base is added.c. they are typically composed of a weak acid and its conjugate base.d. they buffer best for polyprotic acids half-way between the two pKavalues.e. buffer where the amounts of conjugate base are nearly equivalentto the amounts of weak acid.Identify HCl. strong electrolyte, weak acid nonelectrolyte weak electrolyte, weak acid weak electrolyte, strong acid strong electrolyte, strong acidParaphrasing Tool . medicinal meet Mniversity of Nizwa pKa of flurazepam is 8.71. Ifthe pH of the stomach is 3.5 and that of intestine is 6.0 then oral flurazepam will be t of Flurazepam Select one: a. ionized in the stomach and neutral in the intestine O b. neutral in the stomach and ionized in the intestine O c. ionized in both the stomach and the intestine O d. neutral in both the stomach and the intestine Which of the following molecules is neutral?
- he activity. First, you need to prepare a small piece of potato (cut into a 2-inch long stick or wedge), two identical drinking glasses with equal amounts of tap water (enough to submerge the piece of potato) in them and a teaspoonful of table salt. Mark one glass as A, and the other one as B. Dissolve the salt in the water in glass A. Take note of the initial characteristics of the piece of potato, particularly its consistency (degree of firmness or hardness). Record this observation on the first column of table 22. Characteristics before Soaking Table 22: Observed Characteristics of the Piece of Potato Characteristics after Soaking in Salt Water Characteristics after Soaking in Plain Water saline solution (salt water) after an hour and take note of its consistency. Write your observati on the second column of table 22. Place the piece of potato in glass A and set it aside for 1 hour. Remove the potato from th nh General Biology 1 SUBJECT Wayne Ann M. Ladringan AUTHOR1, OXIDATION: I. Saturated fats are more susceptible II. Degree of oxidation can be measured by acid value determination III. Can be avoided by adding a natural anti-oxidant, BHA CHOICES: I onlyII onlyIII onlyI and IIII and IIII and IIII, II, IIINone of the above 2. TRIGLYCERIDE: I. Formed through dehydration resulting in loss of water II. Formed through hydrolysis resulting in loss of water III. Formed from reaction of hydroxyl group of glycerol and carboxyl group of fatty acids CHOICES: I onlyII onlyIII onlyI and IIII and IIII and IIII, II, IIINone of the abovegnment.doc?_&d x True and False Assignment.doX true or false Any condition tha x content/enforced/21069983-BL_SCI_SNC2D1-7A_993734_2122Sem3/Activity3%20Assignm BIU A - A - 2. Identify the following bonds as ionic or covalent. a) NaF b) MgCl2 c) C6H1206 d) NO2 e) CaF2 f) LiF 3. Complete the following table. Electron transfer Lewis diagram Atoms to be bonded Li & CI !!!
