Question: Acetic acid is responsible for the sour taste of vinegar
Acetic acid is responsible for the sour taste of vinegar. It can be manufactured using the following reaction:
Use tabulated values of bond energies (Table 13.6) to estimate DH for this reaction. Compare this result to the ΔH value calculated using standard enthalpies of formation in Appendix 4. Explain any discrepancies.
Answer to relevant QuestionsUse bond energies (Table 6), values of electron affinities (Table 8), and the ionization energy of hydrogen (1312 kJ/ mol) to estimate DH for each of the following reactions. a. HF(g) → H+(g) + F-(g) b. HCl(g) → H+(g) + ...Draw Lewis structures for the following. Show all resonance structures, where applicable. Carbon is the central atom in OCN2 and SCN2. a. NO2-, NO3-, N2O4( N2O4 exists as O2NONO2.) b. OCN2, SCN2, N3- Borazine (B3N3H6) has often been called “inorganic” benzene. Draw Lewis structures for borazine. Borazine is a six-membered ring of alternating boron and nitrogen atoms. Place the species below in order of the shortest to the longest nitrogen– oxygen bond. H2NOH, N2O, NO+, NO2-, NO3- (H2NOH exists as H2NOOH.) Benzoic acid is a food preservative. The space-filling model for benzoic acid is shown below. Draw the Lewis structure for benzoic acid, including all resonance structures in which all atoms have a formal charge of zero.
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