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akira 12
Questions (4)
After obtaining a greenish color in an experiment what does this tellyou about the relative concentrations of H^+ and OH^- in
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What is the average [H3O^+] of the vinegar solution at the neutralization point in the titration process? pls need help with
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Processed cheese must be at a pH of 5.5 to 5.9 to prevent growth of unwanted microorganisms. If a sample comes back with [OH-]of
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Calculate the H+ ion concentration given the following pH readings:
a) 2.00 b) 9.50 c) 10.40 d)-125(is this a reasonable question
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