In an acetic acid solution with a pH of 5.00, what is the ratio of acetate ion to acetic acid (not ionized)? The pKa of acetic acid is 4.76.

14. many depressants reduce small muscle control, making it harder for a. you to steer b. your mind to consider complex problems c. the eye to scan, focus, or stay still d. the kidneys to filter alcohol out of the bloodstream

For a research project, a student decided to test the effect of the lead(ii) ion (pb2+) on the ability of salmon eggs to hatch. this ion was obtainable from the water‐soluble salt, lead(ii) nitrate, which the student decided to make by the following reaction. pbo(s) + 2 hno3(aq) → pb(no3)2(aq) + h2o losses of product for various reasons were expected, and a yield of 86.0% was expected. in order to have 5.00 g of product at this yield, how many grams of pbo should be reacted? (assume that sufficient nitric acid, hno3, would be used.)

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?