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Solutions Reactions and demonstrations exploring the concepts of solutions.
Noncovalent Interactions |
Physical Properties |
Precipitation / Solubility |
Solutions / Solvents |
Calorimetry / Thermochemistry |
Applications of Chemistry |
Acids / Bases |
Aqueous Solution Chemistry |
pH |
Conductivity |
Reactions |
Titration / Volumetric Analysis |
Liquids |
Solids |
Equilibrium |
Transport Properties
Denaturation of Protein by Strong AcidJohn W. Moore, Jerrold J. Jacobsen, Gary Trammell, Kristin Johnson "Strong acid denatures egg white proteins.This video contains voiceover:""The tertiary structure of egg white proteins is held together by hydrogen bonding and hydrophobic interactions. Adding strong acid to the protein disrupts the intermolecular forces, and the tertiary structure is lost. The loss in protein structure is called denaturation. The proteins precipitate, forming a white solid."""
Acids_and_Bases : BufferingCapacity (20 Variations) If a buffer is prepared using 0.75 mol CH3COOH and 0.45 mol CH3COO- in 1 liter of aqueous solution, is the buffering capacity of the solution great enough to maintain its pH if 10 g NaOH is added?
The Use of Limits in an Advanced Placement Chemistry CoursePaul S. Matsumoto, Jonathan Ring, and Jia Li (Lily) Zhu This article describes the use of limits in topics usually covered in advanced placement or first-year college chemistry. This approach supplements the interpretation of the graph of an equation since it is usually easier to evaluate the limit of a function than to generate its graph. Matsumoto, Paul S.; Ring, Jonathan; Zhu, Jia Li (Lily). J. Chem. Educ.2007, 84, 1655.
The pH of Solutions of Weak AcidsEd Vitz, John W. Moore A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Equilibrium |
Acids / Bases
The pH of Solutions of Weak BasesEd Vitz, John W. Moore A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
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