Which of the following is an oxidation-reduction reaction? group of answer choices h2co3 (aq) + ca(no3)2 (aq) → 2hno3 (aq) + caco3 (s) agno3 (aq) + hcl (aq) → agcl (s) + hno3 (aq) ba(c2h3o2)2 (aq) + na2so4 (aq) → baso4 (s) + 2nac2h3o2(aq) cu (s) + 2agno3 (aq) → 2ag (s) + cu(no3)2 (aq) hcl (aq) + naoh (aq) → h2o (l) + nacl (aq)

Cu (s) + 2AgNO3 (aq) → 2Ag (s) + Cu(NO3)2 (aq) is an oxidation -reduction reaction

Explanation:

An oxidation-reduction reaction is a chemical reaction that involves a transfer of electrons between two atoms, molecles,.. It is any chemical reaction in which the oxidation number of a molecule, atom, or ion changes by gaining or losing an electron.

⇒The oxidation state of an individual atom is 0.

⇒The total oxidation state of all atoms in: a neutral species is 0 and in an ion is equal to the ion charge.

⇒Group 1 metals have an oxidation state of +1 and Group 2 an oxidation state of +2

⇒Hydrogen generally has an oxidation state of +1 in compounds

⇒Oxygen generally has an oxidation state of -2 in compounds

H2CO3 (aq) + Ca(NO3)2 (aq) → 2HNO3 (aq) + CaCO3 (s)

Carbon on the left has an oxidation state of -4, on the right it has also oxidation state -4

Nitrogen has on the left an oxidation state of +5, on the right it has also an oxidation state of +5

Calcium has on the left an oxidation state of +2, on the right also an oxidation state of +2

⇒ There is no change of oxidation number so this is NOT a redox reaction

AgNO3 (aq) + HCl (aq) → AgCl (s) + HNO3

Silver (Ag) on the left has an oxidation state of +1, on the right it has also oxidation state +1

Nitrogen has on the left an oxidation state of +5, on the right it has also an oxidation state of +5

Cl has on the left an oxidation state of -1, on the right it has also an oxidation state of -1

⇒ There is no change of oxidation number so this is NOT a redox reaction

Ba(C2H3O2)2 (aq) + Na2SO4 (aq) → BaSO4 (s) + 2NaC2H3O2(aq)

Na has on the left an oxidation state of +1, on the right it has also an oxidation state of +1

Ba has on the left an oxidation state of +2, on the right it has also an oxidation state of +2

S has on the left an oxidation state of +6, on the right it has also an oxidation state of +6

⇒ There is no change of oxidation number so this is NOT a redox reaction

Cu (s) + 2AgNO3 (aq) → 2Ag (s) + Cu(NO3)2 (aq)

Cu has on the left an oxidation state of 0, on the right it has an oxidation state of +2

Ag has on the left an oxidation state of +1, on the right it has also an oxidation state of 0

⇒ There is a change of oxidation number so this is a redox reaction

Oxidizing agent: Ag in AgNO3 ; Reducing agent: Cu

HCl (aq) + NaOH (aq) → H2O (l) + NaCl (aq)

Na has on the left an oxidation state of +1, on the right it has also an oxidation state of +1

Cl has on the left an oxidation state of -1, on the right it has also an oxidation state of -1

Cu (s) + 2AgNO3 (aq) → 2Ag (s) + Cu(NO3)2 (aq) is an oxidation -reduction reaction

in chemistry, a solution’s concentration is how much of a dissolvable substance, known as a solute, is mixed with another substance, called the solvent. the standard formula is c = m/v, where c is the concentration, m is the mass of the solute dissolved, and v is the total volume

according to the u.s. department of agriculture, the label of "certified organic" comes with a set of highly regulated standards for environmental stewardship and resource conservation. some of these include maintenance and improvement of soil quality, prevention of ground and surface water contamination, greenhouse gas regulation, encouragement of biodiversity and conservation of water and energy (see references 1). organic practices integrate natural methods such as mulching, plant diversity, native and adapted plants, crop rotation and the introduction of beneficial insects to control pests without synthetic pesticides.

environmental implications of pesticides

synthetic pesticides ensure high crop yields. while effective in achieving this goal, pesticides contaminate soil, air, ground and surface water, as well as the plants and animals that come into contact with these contaminated sources. freshwater and marine organisms are particularly susceptible to pesticides through agricultural runoff. pesticides also reduce soil fertility (necessitating the use of synthetic fertilizers) and can travel far from the original source, contaminating water and air hundreds of miles from the location of application (see references 2).

health implications of organics

although a subject of particular debate, many recent findings show that organic food is healthier than conventionally grown food. according to the usda, an extensive european union-funded study found that organically grown foods contain more beneficial compounds, such as the vitamins and antioxidants needed to combat many diseases (see references 5). organic milk, meat and eggs are regulated to ensure they are free of hormones administered to conventional livestock and poultry.

health implications of pesticides

pesticides affect human health in three ways: through skin contact, inhalation and ingestion. acute and long-term exposure to pesticides can cause serious health problems for farmers who apply them. the majority of other people are affected by drinking contaminated water and eating contaminated marine life (see references 3). pesticides have been linked to neurological disorders, endocrine and reproductive disorders, immune system deficiencies and cancer. according to the world health organization, acute pesticide poisoning (app) is responsible for significant annual mortality, especially in developing nations (see references 4).

other important considerations

not every small farm or business owner can afford the costly certification process required to be considered "certified organic," even if the farm is not using chemicals. "transitional" farms include those that once used chemicals and are now transitioning to organic-only production. in addition, though organic farming methods offer obvious environmental benefit, an organic apple shipped from around the world creates a different set of environmental problems. locally grown food (particularly locally grown, organic food) is key in sustainable food production.