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Learn the toughest concepts covered in Chemistry with step-by-step video tutorials and practice problems by world-class tutors

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Jules Bruno

Ch.1 - Chemical Tools: Experimentation & Measurement

Ch.2 - Atoms, Molecules & Ions

Ch.3 - Mass Relationships in Chemical Reactions

BONUS: Lab Techniques and Procedures

BONUS: Mathematical Operations and Functions

Ch.4 - Reactions in Aqueous Solution

Ch.5 - Periodicity & Electronic Structure of Atoms

Ch.6 - Ionic Compounds: Periodic Trends and Bonding Theory

Ch.7 - Covalent Bonding and Electron-Dot Structures

Ch.8 - Covalent Compounds: Bonding Theories and Molecular Structure

Ch.9 - Thermochemistry: Chemical Energy

Ch.10 - Gases: Their Properties & Behavior

Ch.11 - Liquids & Phase Changes

Ch.12 - Solids and Solid-State Materials

Ch.13 - Solutions & Their Properties

Ch.14 - Chemical Kinetics

Ch.15 - Chemical Equilibrium

Ch.16 - Aqueous Equilibria: Acids & Bases

Ch.17 - Applications of Aqueous Equilibria

Ch.18 - Thermodynamics: Entropy, Free Energy & Equilibrium

Ch.19 - Electrochemistry

Ch.20 - Nuclear Chemistry

Ch.21 - Transition Elements and Coordination Chemistry

Ch.22 - The Main Group Elements

Ch.23 - Organic and Biological Chemistry

Types of Aqueous Solutions

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Chapter 13, Problem 8

The molarity of a solution of sodium acetate (CH3COONa) at 20 C is 7.5 M. Use the graph showing the solubility of sodium acetate as a function of temperature to describe the solution. The solution is . (LO 13.7, 13.8)
(a) Saturated (b) Unsaturated (c) Supersaturated (d) Colloidal

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Chapter 13, Problem 8

The molarity of a solution of sodium acetate (CH3COONa) at 20 C is 7.5 M. Use the graph showing the solubility of sodium acetate as a function of temperature to describe the solution. The solution is . (LO 13.7, 13.8) (a) Saturated (b) Unsaturated (c) Supersaturated (d) Colloidal

The molarity of a solution of sodium acetate (CH3COONa) at 20 C is 7.5 M. Use the graph showing the solubility of sodium acetate as a function of temperature to describe the solution. The solution is . (LO 13.7, 13.8)
(a) Saturated (b) Unsaturated (c) Supersaturated (d) Colloidal