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where the pressure, p, is the atmospheric pressure, V is the measured volume of the vessel, T is the absolute temperature of the hot bath, and R is the gas constant. The molecular weight of the chemical is then simply the mass in grams of the vapor within the vessel divided by the calculated number of mole.
‡ Second column of table indicates solubility at each given temperature in volume of CO 2 as it would be measured at 101.3 kPa and 0 °C per volume of water. The solubility is given for "pure water", i.e., water which contain only CO 2. This water is going to be acidic. For example, at 25 °C the pH of 3.9 is expected (see carbonic acid).
The ideal gas equation can be rearranged to give an expression for the molar volume of an ideal gas: = = Hence, for a given temperature and pressure, the molar volume is the same for all ideal gases and is based on the gas constant: R = 8.314 462 618 153 24 m 3 ⋅Pa⋅K −1 ⋅mol −1, or about 8.205 736 608 095 96 × 10 −5 m 3 ⋅atm⋅K ...
There are other definitions of standard gas conditions used in the USA besides 60 °F and 1 atmosphere. That being understood: 1 Nm 3 of any gas (measured at 0 °C and 1 atmosphere of absolute pressure) equals 37.326 scf of that gas (measured at 60 °F and 1 atmosphere of absolute pressure).
In chemistry, the molar mass (M) (sometimes called molecular weight or formula weight, but see related quantities for usage) of a chemical compound is defined as the ratio between the mass and the amount of substance (measured in moles) of any sample of the compound. [1] The molar mass is a bulk, not molecular, property of a substance.
The terms "molecular mass", "molecular weight", and "molar mass" may be used interchangeably in less formal contexts where unit- and quantity-correctness is not needed. The molecular mass is more commonly used when referring to the mass of a single or specific well-defined molecule and less commonly than molecular weight when referring to a ...
The taste of soda water (and related taste sensations in other carbonated beverages) is an effect of the dissolved carbon dioxide rather than the bursting bubbles of the gas. Carbonic anhydrase 4 converts carbon dioxide to carbonic acid leading to a sour taste, and also the dissolved carbon dioxide induces a somatosensory response.
The solubility of water in liquid carbon dioxide is measured in a range of temperatures, ranging from −29 °C (−20 °F) to 22.6 °C (72.7 °F). At this temperature, the pressure is measured in a range from 15 to 60 atmospheres. The solubility turned out to be very low: from 0.02 to 0.10 %. [5] Carbon dioxide pressure-temperature phase diagram