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Consider acetic acid, CH3COOH, the active ingredient in vinegar. It is also responsible for the sour taste of wine when wine gets exposed to air.

Consider acetic acid, CH3COOH, the active ingredient in vinegar. It is also responsible for the sour taste of wine when wine gets exposed to air. Bacterial oxidation turns alcohol to acid.

C2H5OH(aq) + O2(g) —_ CH3COOH(aq) + H2O(l)

The following data may be useful:

C2H5OH(aq): ΔHf° = -288.3 kJ/mol; S° = 148.5 J/mol•K

CH3COOH(aq): ΔHf° = -485.8 kJ/mol; S° = 178.7 J/mol•K

(a) Calculate ΔH° and ΔS° for this process.

(b) Is the reaction spontaneous at 25°C? At 4°C?

(c) The heat of vaporization for acetic acid is 24.3 kJ/mol. Its normal boiling point is 118.5°C. Calculate ΔS° for the reaction: CH3COOH(l) —_ CH3COOH(g)

(d) What is the standard molar entropy for CH3COOH(g), taking S° for CH3COOH(l) to be 159.8 J/mol•K

(e) Calculate ΔG at 25°C for the formation of acetic acid from ethanol (see reaction above) when [CH3COOH] = 0.200 M, PO2 = 1.13 atm, and [C2H5OH] = 0.125 M.

(f) Calculate ΔG° for the ionization of acetic acid at 25°C (Ka = 1.8 x 10-5).


The above question set is a summary problem from my textbook. The solutions listed are:
(a) ΔH°= -483.3 kJ; ΔS°= -104.9 J/K
(b) ΔG° (at 25°C)= -452.0 kJ; yes
ΔG° (at 4°C)= -454.2 kJ; yes
(c) 62.1 J/K
(d) 221.9 J/mol•K
(e) -451.1 kJ
(f) 27.1 kJ

The solutions were provided, but I don’t know the steps to solve the problems. If someone could help me walk through this problem, that’d be great. Thanks!

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