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13 Dec 2019

"Besides the traditional colorimetric acid/base indicators,there is another class that doesn't use color, the olfactoryacid-base indicators! These compounds smell or don't smell based ontheir pH and a lot of them are plant-derived compounds. Forexample, vanillin (C8H803), the active flavoring in vanillaflavoring or vanilla extract, is an olfactory acid base indicator.It loses it's characteristic smell when it is basic. The ka forvanillin is 1.79x10^-8.


You want to make a vanilla cake and give it that extravanilla-ly flavor, you add exactly 1.00 g of pure vanillin (acidform, C3H7O3-) to 500.0 mL of cake batter. But, your roommate,trying to help, adds too much of the rising agent NaHCO3. He adds5.0 grams. Will you be able to smell the vanillin in your cake? Toanser this question, you need to determine how much of theprotonated form of vanillin will be in cake batter. IF it is over90%, then you will not be able to smell it!"


(C3H7O3)- + (HCO3)- = C3H8O3 + (CO3)2- The equal sign stands forthe equilibrium arrows. There isn't a button for that..

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