1. 熟悉弱酸、弱碱水溶液的质子转移平衡。 2. 了解水溶液中酸碱各种组分的分布系数概念。 3. 掌握各类酸、碱及缓冲溶液pH的计算方法。 4. 了解各类离子与水的作用机理。 5. 了解酸碱指示剂的作用原理、变色点和变色范围等概念。 6. 掌握强酸（碱）滴定强碱（酸）或弱碱（酸）的滴定曲线、滴定突跃大小及其影响因素、指示剂的选择原则。 7. 了解滴定方式及应用实例。 8.3 水解 Hydrolysis 8.1 弱酸、弱碱水溶液的质子转移平衡 The transfer equilibrium of the proton in weak acid and base aqueous solution 8.2 计算溶液的H3O+浓度的精确式、近似式和最简式 Exact formula,approximation formula and simplest formula of calculating c(H3O+ ) in solution 8.4 缓冲溶液 Buffer solution 8.5 酸碱滴定原理 Principle of acid-base titration 8.6 滴定方式和应用实例 Titration methods and application examples
Problem Set 2 Prof. Gene Chang (For Ph. D students, due on Dec. 9th in the class or TA's office. For M.A. students, due on Dec. 12th, in the class or TA's office. Late turn-in may result in penalty in the grade) 1. The production set is={yy2):y2sy,-
Lecture 9: Polyelectrolyte Hydrogels Last Day: Physical hydrogels Structure and chemistry Toda polyelectrolyte hydrogels, complexes, and coacervates rolyte multilayer theory of swelling in ionic hydrogels Reading S.K. De et aL., 'Equilibrium swelling and kinetics of pH-responsive hydrogels: Models experiments, and simulations
1. Re-derive the equation for equilibrium swelling of a polyelectrolyte gel where the polymer chains contain a basic ionizable group that becomes positively charged with decreasing pH
The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important
