ΔT1 = Kfm where Kf is a constant that depends on the specific solvent and m is the molality of the molecules or ions solute. Table 1 gives data for several common solvents. Table 1. Molal Freezing Point and Boiling Point Constants | Solvent | Formula | Freezing Point (°C) | Kf(°C/molal) | Boiling Point (°C) | Kb(°C/molal) | Water | H2O | 0.0 | 1.86 | 100.0 | 0.51 | Acetic acid | CH3COOH | 17.0 | 3.90 | 118.1 | 3.07 | Benzene | C6H6 | 5.5 | 4.90 | 80.2 | 2.53 | Chloroform | CHCl3 | –63
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3090 3090▌ SHORT REVIEW Reaction of Diazo Compounds with Organoboron Compounds short review Huan Li‚ Yan Zhang‚ Jianbo Wang* Reaction of Diazo Compounds with Organoboron Compounds Abstract: The transition-metal-free reactions of diazo compounds with organoboron compounds are reviewed. This type of reaction provides an alternative approach for the formation of C–C‚ C–B‚ and C–Si bonds. Moreover‚ by using tosylhydrazones as diazo compound precursors and boronic acids/esters as the
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Stage 2 Chemistry Investigation Folio: Practical – Galvanic Cell Name: YY Names of Partner: ZZ Part A Investigation Design Proposal: Purpose of Experiment: To determine the effect of concentration of reactants on the current produced by a galvanic cell. Hypothesis: The greater the concentration of solution in the two half cells reacting with the two metals to produce current‚ the greater the flow of current will be produced from the galvanic cell. Independent Variable: Concentration
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Environmental Chemistry: Water testing in Bouregreg Valley Nowadays we are more and more concerned of environmental issues and especially the ones about water since experts have remarked that wetland regions are disappearing (50% reduction). Wetland regions are very important because they help preserve different wildlife species and also can be considered important indicators of the health of the “blue planet”. One of the most interesting wetland regions is the Bouregreg one that is close to
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An Essay About Obesity How Metabolic Rate Changes With Caloric Intake The processing of food is a choreographed dance between the hormones and peptides of appetite and satiation; brain and digestive organs‚ and the neural communication pathways that conduct the messages between the two. Essentially‚ there are two phases of metabolic activity: Hunger (defined as “the internal impulse for food seeking”) and satiation (defined as “the feeling of fullness or satiation”) (Breedlove‚ Watson & Rosenzweig
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CHEMISTRY PROJECT INVESTIGATORY PROJECT ON: CAFFINE CONTENT OF TEA About caffeine: Caffeine is a naturally-occurring stimulant‚ found in several plants. Caffeine is water soluble‚ and is extracted into the brewed cup when preparing tea‚ coffee‚ or other caffeinated drinks. The most well-known plants containing caffeine are the tea plant‚ Camellia sinensis‚ coffee‚ yerba maté‚ and guayusa. Although tea is known to have a number of health benefits‚ heavy caffeine use is known to have unpleasant
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Introduction Chemistry: Chemistry is the science of matter‚ especially its chemical reactions‚ but also its composition‚ structure and properties. [pic] Daily Life: All the things that happen or that you do regularly. Chemistry in Daily Life: Chemistry is a big part of our everyday life. We find chemistry in daily life in the foods we eat‚ the air we breathe‚ our soap‚ our emotions and literally every object we can see or touch. Here’s a look at some everyday chemistry. [pic] Actually‚ we found
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Elisa Hofmeister Kokesh Hour 3 AP Chemistry 5-29-12 The Chemistry of Coffee Green Coffee- Before coffee is roasted‚ it is referred to as “green coffee”. The green coffee is primarily made up of caffeine‚ lipids‚ carbohydrates‚ proteins (amino acids)‚ and organic acids (although inorganic acids exist in coffee as well). These groups are quite stable in the green phase‚ and it is the carbohydrates‚ proteins‚ and acids that will undergo significant reactions during roasting to produce coffee
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1. Prepare the salt‚ sugar‚ sand‚ and measuring teaspoon. 2. Once the ice cubes are set up in their bowls‚ quickly add the substances to the ice cubes so that they don’t melt before adding the substances. 3. Place three ice cubes quickly into each of the four bowls. 4. Arrange the ice cubes so that only the corners are touching‚ forming a triangular shape. 5. Carefully sprinkle ½ teaspoon (tsp.) of salt over the ice cubes in one bowl. 6. Sprinkle ½ tsp. of sugar over the ice cubes in another bowl
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PAGE NO.121(CHAPTER-9 CHEMISTRY PRACTICALS) Q4.How would you distinguish between the following: a)Calcium nitrate and lead nitrate using ammonium hydroxide Ans: Add ammonium hydroxide to the given substance‚ calcium nitrate does not form any ppt. with ammonium hydroxide. But lead nitrate forms chalky white ppt. With ammonium hydroxide b)Calcium nitrate and lead nitrate using sodium hydroxide solution Ans: Add sodium hydroxide to the given substance‚ Calcium nitrate forms milky white ppt
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