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Coursebook Answers Chapter 9 Asal Chemistry
Coursebook Answers Chapter 9 Asal Chemistry
Exam-style questions and sample answers have been written by the authors. In examinations, the way marks are awarded
may be different.
Coursebook answers
Chapter 9
Science in context
This activity introduces rate of reaction in terms preserved meats) and sodium nitrate (added
of slow or fast reactions and widens the idea of to meat). Preservatives such as sodium nitrite,
rate to slow and fast biological processes. Slow however, have been linked to ‘blue baby
and fast are relative terms but the idea that very syndrome’ and they can also react at high
slow reactions take a few days or more to complete temperatures with proteins to form harmful
and very fast ones are complete in a second or less nitrosoamines.
could be a guide. It might be useful to arrange the
• Pickling: Placing in vinegar. Many bacteria
groups so that there are learners taking biology in
and fungi do not grow well if the pH is too
each group to help discuss the first question.
acidic.
Foods which go bad quickly are usually those
• Curing and drying: Dry food is less likely to
which have some water in them which then allows
go bad because bacteria and fungi require
bacteria and fungi to grow. Although these appear
moisture. Curing often involves addition of
to be slow reactions because it takes time to release
salt. Salty conditions help dry the food. Many
sufficient enzymes into the growth medium to
bacteria and fungi do not grow well in salty
decompose it, enzyme- catalysed reactions are
conditions.
usually rapid and once decomposition of the food
has started, rapid growth of the bacteria or fungus • Canning: Storing foods in cans after cooking
occurs. Foods which have some sugar in them are prevents air from entering. Most bacteria and
also likely to spoil quickly because the sugar serves fungi ‘spoiling’ food need oxygen from the air
as a good growth medium for bacteria and fungi. for respiration.
Some fresh foods may also have minute amounts
Some animals lower their body temperature in
of bacteria or fungal spores in them which ‘spoil’
cold seasons to conserve energy when there is
them quickly. Fresh berries such as raspberries and
little or no food available. This lowers the rate of
fresh vegetables get fungal growths very rapidly
the chemical reactions going on in the body so
and fresh fruits also ‘spoil’ easily. Tomatoes,
less energy is used. Hibernation may last days or
peaches, mushrooms, cooked grains and yoghurt
months. Animals that hibernate include hedgehogs
are also foods which readily go bad even in the
and ground squirrels.
refrigerator.
Some reaction which are very fast include explosive
Methods of stopping food go bad are:
reactions, e.g. the effect of a lighted splint on
• Refrigeration: decreasing the rate of enzyme- hydrogen gas and reactions involving ions. Learners
catalysed reactions should be able to make a list of ionic reactions
which appear almost instantaneous, e.g. the
• Freezing: has similar effect as refrigeration but
addition of sodium hydroxide to iron(II) ions or
affects the texture of many foods.
the neutralisation of an alkali by the immediate
• Addition of preservatives: These slow bacteria addition of excess acid. Photolytic reactions, e.g. the
or fungal growth. Examples are sulfur dioxide, conversion of chlorine molecules to chlorine atoms
sulfites (added to fruits and wine), sorbic acid in the presence of ultraviolet light, often occur in
(added to cheese), sodium nitrite (added to picoseconds (link with activity in Chapter 22).
Slow reactions include rusting, hardening of iii easure the volume of oxygen
M
resins, fermentation reactions and biological gas produced. This increases with
reactions such as decomposition of wood. time.
iv ither: Measure the decrease in
E
electrical conductivity. As the
Self-assessment questions reaction proceeds the bromate,
1 a 0.254 g I2 = 0.254 / (2 × 127) bromide and hydrogen ions
(which are charge carriers in
= 1.00 × 10−3 mol; this is the change in aqueous solution) are converted
number of moles in 1 hour; to molecules (which do not carry
volume = 1 dm3, so the change in charge).
concentration is 1.00 × 10−3 mol dm−3 Or: Measure the increase in colour
in 1 hour. of the solution by colorimetry.
As 1 hour = 3600 seconds: The reactants are colourless but
rate = 1.00 × 10−3 3600 s mol the bromine produced is reddish-
brown.
= 2.78 × 10−7 mol dm−3 s−1
b Change in temperature changes the
b 0.0440 g CH3COOC2H5 = 0.0440 / 88.0 reaction rate markedly. Increase in
= 5.00 × 10−4 mol; this is the change in temperature increases the value of the
number of moles in 1 hour; rate constant.
volume = 400 cm3 so the change in 3 a i 1.2
Or: Measure the increase in colour at 0.9 mol dm−3: rate = 4.00 × 10−4 mol
of the solution by colorimetry. dm−3
The reactants are colourless but c i hen [propene] = 0.00 [cyclopropane]
w
the iodine produced is brown. Or: = 1.50 − 0.0 = 1.50 mol dm−3
Sample the solution and titrate when [propene] = 0.30 [cyclopropane]
the sample with sodium thiosulfate. = 1.50 − 0.30 = 1.20 mol dm−3
ii itrate small samples with
T when [propene] = 0.50 [cyclopropane]
standard strong alkali using a = 1.50 − 0.50 = 1.00 mol dm−3
suitable acid-base indicator. As
the reaction proceeds, the amount when [propene] = 0.90 [cyclopropane]
of methanoic acid formed increases. = 1.5 − 0.90 = 0.60 mol dm−3
reaction
more particles to attack by reactant reactants EA(cat)
particles, resulting in more frequent catalysed
reaction
collisions, thereby increasing the rate
∆H
of reaction.
products
5 a option B – 10 cm3 of 1.0 mol dm−3
0
b The more concentrated the acid, 0 Reaction pathway
the greater the number of hydrogen
(or the equivalent energy profile
ions dissolved in a given volume of
diagram for an exothermic reaction)
solution, resulting in an increased
frequency in collisions between the
hydrogen ions in solution and the
50
therefore more frequent collisions [1]
40 d The higher the temperature, the
30
greater the average kinetic energy of
the particles. [1]
20
10
This leads to more frequent collisions. [1]
0 More of the reactant particles possess
0 10 20 30 40 50 60 70 80 90 100 110 120 the activation energy. [1]
Time / s
The frequency of successful / effective
a Correct labelling of axes with units [1] collisions increases. [1]
curve of best fit drawn [1] 3 hen sketching graphs like these, it is
W
important to attend to all the details, as follows:
b initial gradient drawn as tangent to 0-0[1]
Part a: the line starts at the origin, it rises
•
rise/ run drawn as triangle [1] to a curved peak then descends towards
52/50 = 1.04 cm3 s−1 (allow error the bottom axis, but doesn’t touch it or
carried forward from incorrect cut it. The line is not symmetrical. The
gradient) [1] label on the left-hand axis is ‘number of
molecules’ or ‘number of molecules with
c rate decreases with time [1]
energy E’, not ‘number of molecules with
the gradient of the curve gets energy EA.
shallower [1]
Part c: the Boltzmann distribution is most
•
d Draw a tangent to the curve at 40 s [1] relevant for a slow reaction, i.e. one with a
calculate the rise / run [1] high value of EA, so put your EA well over
0.1875 to the right.
e moles CaCO3 = = 1.873 × 10−3 mol [1]
100.1 Part f: your second curve should also
•
40 start at the origin. It should rise at a more
moles HCl = × 0.100
1000 shallow angle to the original curve. Its
= 4 × 10 −3 mol [1] peak should be lower and to the right of
Using the 1:2 stoichiometry in the the peak of the original curve. It should
equation for HCl to be in excess moles cross the original curve then stay above
needs to be 2 × moles CaCO3 [1] the original curve as it descends.
1.873 × 10−3 mol (CaCO3) is less than part a
Number of molecules
with catalyst
N2(g) + 3H2(g)
2NH3(g)
Reaction pathway