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.
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
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so...
on the second question, what does the 15 degree celcius do?
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.
1 answer