1. This type of scale is designed to weigh the difference between a set mass and an ingredient. The process involved with properly using this scale is a delicate one and when it is achieved, the measurement is very, very precise, which makes this scale a good choice for baking. What type of scale is being described here?

Achemistry student weighs out 0.306 g of citric acid (h3c6h5o7), a triprotic acid, into a 250 ml volumetric flask and dilutes to the mark with distilled water. he plans to titrate the acid with 0.1000 m naoh solution. calculate the volume of naoh solution the student will need to add to reach the final equivalence point. be sure your answer has the correct number of significant digits.

Consider the directing effects of the substituents on salicylamide and predict the possible structures of the iodination products. which do you think will be the major product?

What state of matter is ice a. liquid b. element c. solid d. gas