Key Food QUALITY DISTILLED WHITE VINEGAR REDUCED WITH WATER TO SACDIN NET IGAL (3-78L) Figure 14.11 Vinegar is a solution of acetic acid, a weak acid. (credit: modification of work by “HomeSpot HQ"/Flickr)
Key Food QUALITY DISTILLED WHITE VINEGAR REDUCED WITH WATER TO SACDIN NET IGAL (3-78L) Figure 14.11 Vinegar is a solution of acetic acid, a weak acid. (credit: modification of work by “HomeSpot HQ"/Flickr)
Biology: The Unity and Diversity of Life (MindTap Course List)
15th Edition
ISBN:9781337408332
Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Chapter48: Human Impacts On The Biosphere
Section: Chapter Questions
Problem 4CT
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Question
Acetic acid is the principal ingredient in vinegar as shown; that's why it tastes sour. At equilibrium, a solution contains [CH3CO2H] = 0.0787 M and [H3 O+] = [CH3 CO2−] = 0.00118 M. What is the value of Ka for acetic acid?
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