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Both glucose (corn sugar) and fructose (fruit sugar) taste sweet, but fructose tastes sweeter. Each year in the United States, tons of corn syrup destined to sweeten food are treated to convert glucose as fully as possible to the sweeter fructose. The reaction is an equilibrium: glucose 2 fructose (a) A 0.2564 M solution of pure glucose is treated at 25°C with an enzyme (catalyst) that causes the pre- ceding equilibrium to be reached quickly. The final concentration of fructose is 0.1175 M. In another experiment at the same temperature, a 0.2666 M solu- tion of pure fructose is treated with the same enzyme and the final concentration of glucose is 0.1415 M. Compute an average equilibrium constant for the preceding reaction. (b) At equilibrium under these conditions, what percent- age of glucose is converted to fructose?

Both glucose (corn sugar) and fructose (fruit sugar) taste sweet, but fructose tastes sweeter. Each year in the United States, tons of corn syrup destined to sweeten food are treated to convert glucose as fully as possible to the sweeter fructose. The reaction is an equilibrium: glucose 2 fructose (a) A 0.2564 M solution of pure glucose is treated at 25°C with an enzyme (catalyst) that causes the pre- ceding equilibrium to be reached quickly. The final concentration of fructose is 0.1175 M. In another experiment at the same temperature, a 0.2666 M solu- tion of pure fructose is treated with the same enzyme and the final concentration of glucose is 0.1415 M. Compute an average equilibrium constant for the preceding reaction. (b) At equilibrium under these conditions, what percent- age of glucose is converted to fructose?

Principles of Modern Chemistry
Principles of Modern Chemistry
8th Edition
ISBN:9781305079113
Author:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Publisher:David W. Oxtoby, H. Pat Gillis, Laurie J. Butler
Chapter14: Chemical Equilibrium
Section: Chapter Questions
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Both glucose (corn sugar) and fructose (fruit sugar) taste sweet, but fructose tastes sweeter. Each year in the United States, tons of corn syrup destined to sweeten food are treated to convert glucose as fully as possible to the sweeter fructose. The reaction is an equilibrium: glucose 2 fructose (a) A 0.2564 M solution of pure glucose is treated at 25°C with an enzyme (catalyst) that causes the pre- ceding equilibrium to be reached quickly. The final concentration of fructose is 0.1175 M. In another experiment at the same temperature, a 0.2666 M solu- tion of pure fructose is treated with the same enzyme and the final concentration of glucose is 0.1415 M. Compute an average equilibrium constant for the preceding reaction. (b) At equilibrium under these conditions, what percent- age of glucose is converted to fructose?
Transcribed Image Text:Both glucose (corn sugar) and fructose (fruit sugar) taste sweet, but fructose tastes sweeter. Each year in the United States, tons of corn syrup destined to sweeten food are treated to convert glucose as fully as possible to the sweeter fructose. The reaction is an equilibrium: glucose 2 fructose (a) A 0.2564 M solution of pure glucose is treated at 25°C with an enzyme (catalyst) that causes the pre- ceding equilibrium to be reached quickly. The final concentration of fructose is 0.1175 M. In another experiment at the same temperature, a 0.2666 M solu- tion of pure fructose is treated with the same enzyme and the final concentration of glucose is 0.1415 M. Compute an average equilibrium constant for the preceding reaction. (b) At equilibrium under these conditions, what percent- age of glucose is converted to fructose?
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