The equilibrium constant, K, for a redox reaction is related to the standard potential, E∘, by the equation

lnK=nFE∘RT

where n is the number of moles of electrons transferred, F (the Faraday constant) is equal to 96,500 C/(mol e−) , R (the gas constant) is equal to 8.314 J/(mol⋅K) , and T is the Kelvin temperature.

Standard reduction potentials

Reduction half-reaction E∘ (V)
Ag+(aq)+e−→Ag(s) 0.80
Cu2+(aq)+2e−→Cu(s) 0.34
Sn4+(aq)+4e−→Sn(s) 0.15
2H+(aq)+2e−→H2(g) 0
Ni2+(aq)+2e−→Ni(s) −0.26
Fe2+(aq)+2e−→Fe(s) −0.45
Zn2+(aq)+2e−→Zn(s) −0.76
Al3+(aq)+3e−→Al(s) −1.66
Mg2+(aq)+2e−→Mg(s) −2.37
Part A

Use the table of standard reduction potentials given above to calculate the equilibrium constant at standard temperature (25 ∘C) for the following reaction:

Fe(s)+Ni2+(aq)→Fe2+(aq)+Ni(s)

Express your answer numerically.

K =
Part B

Calculate the standard cell potential (E∘) for the reaction

X(s)+Y+(aq)→X+(aq)+Y(s)

if K = 4.88×10−3.

Express your answer to three significant figures and include the appropriate units.

E∘ =

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when [oh-] is 10-5  m, and [h3o+] is 10-9  m, the poh is 5 and ph is 9. again in both cases the sum of ph and poh is 14. however, the hydrogen ion concentration is not always going to be equal to exactly 1 x 10 raised to a negative number. for example, we skipped over the value of 2.0 x 10-7.

pre-sliced bread is a relatively recent development in baking technology. previous to that, it was always sold in a bakery in daily-made contiguous loaves with no wrapping, and was moderately perishable, usually being used with a day or two (which is why every bakery had a discounted “day-old” bread table.) therefore, pre-sliced bread would grow stale quickly. the hard crust provided a protective layer, and once the exposed dry slice left from the previous cut was removed, the interior was still soft.

what keeps bread soft is the moisture retained in the crumb (the light spongy part that’s not crust). the reason the crust develops is the surface of the dough gets exposed to hot dry air during baking which browns the outer layer and seals it, preventing all the moisture from escaping the dough. longer exposure to air will also eventually cause your bread to lose flavor and become stale.

people were used to cutting slices as they needed them and storing bread in a specially-made wooden or metal breadbox or pail with a lid to preserve it longer, but the first automatically sliced commercial loaves were produced on july 6, 1928, in chillicothe, missouri, using a machine invented by otto rohwedder, an iowa-born, missouri-based jeweler.[1] pre-sliced bread would indeed dry out, were it not for another 20th century technology: the plastic bag. bread could now be pre-sliced, and if the enclosing bag remains sealed as much as possible, the bread will remain soft and fresh for longer than if sitting unwrapped on a shelf or enclosed in a bread box that is not air-tight. sealed packaging meant bread could also be sold on store shelves and eliminate frequent trips to a bakery.

sealing bread in a plastic bag had another effect: the moisture in the loaf will re-distribute into the crust and soften it, which is sometimes more pleasing in a sandwich - especially for children whose teeth might not yet be strong enough to tear through a hard crust. a homemade loaf of bread can be sealed in a bag overnight and the crust will become soft like store-bought sandwich bread.

these were novel changes in how bread was produced and sold, which led to the coining of the phrase “the greatest thing since sliced bread.”

b is the correct answer

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