Baking soda (sodium bicarbonate, NaHCO₃) reacts with acids in foods to form carbonic acid (H₂CO₃), which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO₂(g) forms bubbles and causes the cake to rise. (b) The density of baking soda is 2.16 g/cm³. Calculate the concentration of lactic acid in one cup of sour milk (assuming the rule of thumb applies), in units of mol/L. (One cup = 236.6 mL = 48 teaspoons).

Baking soda (sodium bicarbonate, NaHCO₃) reacts with acids in foods to form carbonic acid (H₂CO₃), which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO₂(g) forms bubbles and causes the cake to rise.  (c) If 1/2 teaspoon of baking soda is indeed completely neutralized by the lactic acid in sour milk, calculate the volume of carbon dioxide gas that would be produced at 1 atm pressure, in an oven set to 350 F.

A concentration of 10–100 parts per billion (by mass) of Ag⁺ is an effective disinfectant in swimming pools. However, if the concentration exceeds this range, the Ag⁺ can cause adverse health effects. One way to maintain an appropriate concentration of Ag⁺ is to add a slightly soluble salt to the pool. Using K_sp values from Appendix D, calculate the equilibrium concentration of Ag⁺ in parts per billion that would exist in equilibrium with (b) AgBr (c) AgI.

In nonaqueous solvents, it is possible to react HF to create H2F+. Which of these statements follows from this observation? (a) HF can act like a strong acid in nonaqueous solvents, (b) HF can act like a base in nonaqueous solvents, (c) HF is thermodynamically unstable, (d) There is an acid in the nonaqueous medium that is a stronger acid than HF.