Part E Red wines are required to maintain a 0 5 ppm (0 5 mg/L) concentration of
ID: 545286 • Letter: P
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Part E Red wines are required to maintain a 0 5 ppm (0 5 mg/L) concentration of molecular SO compared to 0.8 ppm (0 8 mg/L.) in white wine because, in general, white wines tend to be more acidc than red wines Use Figure 1 and the table in the introduction to complete the sentences analyzing concentrations of molecular S02 in red wine and the impact of pH on white wine Match the words and values in the left column to the appropriate blanks in the sentences on the right. Make certain each sentence is complete before submitting your answer - Hints Hint 1. Analyze the equilibrium reaction (dlick to open) Reset Help 50 -ppm When comparing a plot of the data for red wine to white wine, the bars in the graph of Figure 1 represent the concetration required to maintain 0 5 mg/L of molecular SO2 in red wine should shift upward n ceder to increas 31 1-ppm should shift downward can stay the same left At a pH of 360, a tree So, concentration of protect the red wine must be present to decrease 19 -ppm right 0.5 ppm When the pH of wine drops from 4 0 to 30 the equiibrium shitts toward the which causes the SO2 concentration to and the HSOs concentration to Submit My Answers Give Up NG 623 PMExplanation / Answer
Look at the table given. The amount of “free SO2” at a particular pH is always higher for white wine as compared to red wine. These amounts can be represented by bars on a bar chart. Consequently, when we compare the bar charts for white and red wines, the bars in Figure should shift downward in order to maintain the required concentration of 0.5 mg/L SO2 in red wine.
Look at the table given. At a pH 3.60, the concentration of “free SO2” must be maintained at 31 ppm in order to protect the red wine.
Consider the equilibrium reaction (you haven’t provided the same; so I am guessing its simply the dissolution of SO2 in water) as below.
SO2(aq) + H2O(l) <======> HSO3-(aq) + H+(aq)
Keq = [HSO3-][H+]/[SO2] (concentration of H2O is not included in the equilibrium expression)
Look at the figure next. It is evident that for white and red wines, the concentration of “free SO2” is much higher at pH 4.0 than at pH 3.0. Consequently, when the pH falls, [H+] increases (a lower pH means more acidic solution and hence, higher [H+]). However, Keq, being a thermodynamic equilibrium constant must remain constant at a particular temperature. This is possible only when [SO2] increases to counter the increased [H+]. Therefore, more reactant is produced and hence, the equilibrium shifts toward the left, causing the SO2 concentration to increase and the HSO3- concentration to decrease.
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