Equilibrium Flashcards

1
Q

Law of Chemical Equilibrium

A

At equilibrium, there is a constant ratio between the concentrations of the products and reactants in any change.

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2
Q

Equilibrium constant (Keq)

A

(kr) divided by (kf) also represented by Kc

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3
Q

K > 1

A

Products are favoured. The equilibrium lies far to the right

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4
Q

K < 1

A

Reactants are favoured. The equilibrium lies far to the left.

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5
Q

When can you ignore x?

A

If the concentration divided by Kc is greater than 500

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6
Q

when can’t you ignore x?

A

If the answer is less than 100, it is not justified. The equilibrium expression must
be solved in full.

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7
Q

Reaction quotient (Qc)

A

Identical to the equilibrium constant expression, but its value is calculated using concentrations that are not necessarily those
at equilibrium.

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8
Q

Qc < Kc

A

The system attains equilibrium by moving right, favouring products.

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9
Q

Qc > Kc

A

The system attains equilibrium by moving to the left, favouring reactants.

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10
Q

Le Châtelier’s principle

A

A dynamic equilibrium tends to respond so as to relieve the effect of any change in the conditions thataffect the equilibrium.

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11
Q

What does Le Châtelier’s principle predict?

A

Qualitatively predicts what you can show quantitatively by evaluating the reaction quotient.

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12
Q

Common ion effect

A

When an ion is added to a solution in which the ion is already present the equilibrium shifts away from the added ion

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13
Q

What does Le Châtelier’s principle predict in terms of volume and pressure?

A

When volume decreases, pressure increases, thus Le Châtelier’s principle predicts a shift to reduce the pressure of the gases. Equilibrium shifts in the direction of fewer gas molecules.

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14
Q

Value of Kw

A

1.0 x 10^14

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15
Q

Weak acids Ka values

A

Between 1 and about 1×10^−16.

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16
Q

Very weak acids have Ka
values that are less than

A

1×10^−16

17
Q

Percent dissociation

A

The fraction of acid molecules that dissociate compared with the initial concentration of the weak acid, expressed as a percentage.

18
Q

Polyprotic Acids

A

More than one hydrogen atom that dissociates. All polyprotic acids, except sulfuric acid, are weak.

19
Q

Calculating polyprotic acids

A

When calculating [H3O+] and pH of a polyprotic acid, only the first dissociation needs to be considered.

20
Q

The conjugate of a strong acid is always

A

a weak base

21
Q

The conjugate of a strong
base is always

A

a weak acid

22
Q

What can Kw = KaKb be used for?

A

to calculate [H3O+] or [OH-]

23
Q

Buffer solution

A

a weak acid/conjugate base mixture or a weak base/conjugate acid mixture that resists changes in pH when acid or a base is added to it.

24
Q

Why does adding an acid or a base has little effect?

A

The added H3O+ or OH−
ions are removed by one of the components in the buffer solution.

25
Q

Buffer Capacity

A

the amount of acid or base that can be added before considerable change occurs to the pH.

26
Q

What is the role of salt in buffer solutions?

A

When an acid/base is added to a buffer solution, the salt present neutralizes the additional H+ or OH- ions by absorbing excess hydrogen or hydroxide ions without drastically altering the overall pH of the solution.

27
Q

Adding an acid to a buffer causes equilibrium…..

A

Equilibrium shifts to the right to counteract the increase in H+ ions, favoring the production of the conjugate base

28
Q

Adding a base to a buffer

A

Equilibrium shifts to the right because the system counteracts the increase in OH- ions by favoring the formation of the weak acid to neutralize the added base.

29
Q

Dynamic Equilibrium

A

Macroscopic properties (concentrations of reactants and products) appear constant, but there’s still molecular activity at the microscopic level (molecules of reactants and products are constantly reacting).

30
Q

Equilibrium examples

A

Heating a Pot of Water: water reaches a dynamic equilibrium between its liquid phase and its gaseous phase. The rate of water vaporization equals the rate of condensation.

Chemical Equilibrium in caramelizing sugar: As sugar heats, it undergoes a chemical reaction, reaching an equilibrium between the sugar molecules breaking down and forming caramelized products.