What happens when a compound iddolves in water?
What does it mean if a compound has a solubility of 20g in 100g of water at 15 degree Celcius?
Why are acids present in food are sage to eat?
Explain what would happen if you mixed vingegar with a solution of ammonia. What type of products would form?
...i am only a eighth grader so i don't think i need complex explanation
OK, I'll try; however, let me remind you that we don't do homework. We try to help you understand so you can do it. All of your questions hinge around some complex issues and I don't know exactly how much you have covered in your class.
Compounds dissolve in water when the water molecules attract the particles of the solute with enough force to break the crystal bonds holding the material together.
A solubility of 20 g in 100 g water means that we can dissolve 20 g of the solute in 100 g of water.
Acids come in several "flavors" if you will; i.e., some are VERY strong, some are VERY weak, and some are intermediate. Which do you think would be the safest to eat?
A mixture of acetic acid (vinegar) with ammonia produces ammonium acetate (a salt) and heat. The solution gets hot due to the neutralization reaction between an acid and a base.
I hope this helps.
so...
on the second question, what does the 15 degree celcius do?
That means it has that solubility at 15 degrees C (note the correct spelling of Celsius). Most substances change solubility with increasing or decreasing temperature.
No problem! I'm here to help you understand. Let's break down your questions one by one:
1. What happens when a compound dissolves in water?
When a compound dissolves in water, its individual molecules or ions separate and become surrounded by water molecules. This process is called hydration or dissolution. Depending on the nature of the compound, it can either stay as individual molecules in solution or break down to form ions.
2. What does it mean if a compound has a solubility of 20g in 100g of water at 15 degrees Celsius?
The solubility of a compound refers to the maximum amount of that compound that can dissolve in a specific amount of solvent at a given temperature. In your example, it means that 20 grams of the compound can dissolve in 100 grams of water at 15 degrees Celsius. If more than 20 grams are added, the excess will not dissolve and will typically settle at the bottom of the container as a solid.
3. Why are acids present in food safe to eat?
Acids are commonly present in many foods, such as citrus fruits, vinegar, and yogurt, and are generally safe to eat in moderation. They contribute to the taste and preservation of food. However, it's important to note that some acids can be harmful if consumed in large quantities or in concentrated forms. As long as you consume acids in the amounts typically found in food, they are safe and do not pose any significant health risks.
4. What would happen if you mixed vinegar with a solution of ammonia? What type of products would form?
When vinegar (which contains the acid acetic acid) is mixed with a solution of ammonia (which is a base), a chemical reaction occurs. The products that form are water and an ammonium salt called ammonium acetate. This reaction can be represented by the following chemical equation:
CH3COOH (acetic acid) + NH3 (ammonia) → NH4CH3COO (ammonium acetate)
This reaction is called neutralization because the acid and base react to neutralize each other's properties. As a result of the reaction, the vinegar and ammonia lose their characteristic properties, and new substances with different properties are formed.