A) Acidification would increase dissolved carbonate concentrations and promote faster growth of corals and shell-building animals.
B) Acidification would decrease dissolved carbonate concentrations and promote faster growth of corals and shell-building animals.
C) Acidification would increase dissolved carbonate concentrations and hinder growth of corals and shell-building animals.
D) Acidification would decrease dissolved carbonate concentrations and hinder growth of corals and shell-building animals.
E) Acidification would increase dissolved bicarbonate concentrations, and cause increased calcification of corals and shellfish.
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A) releasing H⁺ to a solution when acids are added.
B) donating H⁺ to a solution when bases are added.
C) releasing OH⁻ to a solution when bases are added.
D) accepting H⁺ from a solution when acids are added.
E) both donating H⁺ to a solution when bases are added, and accepting H⁺ when acids are added.
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A) 0.2°C
B) 1.0°C
C) 2.0°C
D) 10.0°C
E) 20.0°C
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A) buffering aquatic systems such as lakes and streams.
B) decreasing the H⁺ concentration of lakes and streams.
C) increasing the OH⁻ concentration of lakes and streams.
D) washing away certain mineral ions that help buffer soil solution and are essential nutrients for plant growth.
E) both decreasing the H⁺ concentration of lakes and streams and increasing the OH⁻ concentration of lakes and streams.
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A) 29
B) 30
C) 60
D) 150
E) 342
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A) oxygen.
B) carbon.
C) nitrogen.
D) sodium chloride.
E) water.
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A) small size of the water molecules.
B) high specific heat of oxygen and hydrogen atoms.
C) absorption and release of heat when hydrogen bonds break and form.
D) fact that water is a poor heat conductor.
E) higher density of liquid water than solid water (ice) .
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A) 100 mL of pure water
B) 100 mL of freshly brewed coffee
C) 100 mL of household cleanser containing 0.5 M ammonia
D) 100 mL of freshly squeezed orange juice
E) 100 mL of tomato juice
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A) 5 times more
B) 32 times more
C) 50 000 times more
D) 10 000 times more
E) 100 000 times more
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A) 
B) 
C) 
D) 
E) 
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A) pH 3
B) pH 8
C) pH 9
D) pH 10
E) pH 11
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A) Dissolve 0.5 g of glucose in a small volume of water, and then add more water until the total volume of solution is 1 L.
B) Dissolve 90 g of glucose in a small volume of water, and then add more water until the total volume of the solution is 1 L.
C) Dissolve 180 g of glucose in a small volume of water, and then add more water until the total volume of the solution is 1 L.
D) Dissolve 0.5 g of glucose in 1 L of water.
E) Dissolve 180 g of glucose in 0.5 L of water.
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A) 10⁻¹⁰ M
B) 10⁻⁴ M
C) 10⁻⁷ M
D) 10⁻¹⁴ M
E) 10 M
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A) Lakes don't freeze solid in winter, despite low temperatures.
B) A water strider can walk across the surface of a small pond.
C) Organisms resist temperature changes, although they give off heat due to chemical reactions.
D) Evaporation of sweat from the skin helps to keep people from overheating.
E) Water flows upward from the roots to the leaves in plants.
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A) gastric juice at pH 2
B) vinegar at pH 3
C) tomato juice at pH 4
D) black coffee at pH 5
E) household bleach at pH 12
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A) 4.0 M
B) 10⁻¹⁰ M
C) 10⁻⁴ M
D) 10⁴ M
E) 4%
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A) 6.02 × 10²³
B) 3.01 × 10²³
C) 6.02 × 10²⁴
D) 12.04 × 10²³
E) 6.02 × 10²²
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A) The breaking of bonds between water molecules absorbs heat.
B) The water molecules with the most heat energy evaporate more readily.
C) The solute molecules left behind absorb heat.
D) Water molecules absorb heat from the surface in order to acquire enough energy to evaporate.
E) The expansion of water vapor extracts heat from the surface.
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A) a covalent bond
B) a hydrogen bond
C) an ionic bond
D) a hydrophilic bond
E) a van der Waals interaction
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A) ionic bonds
B) both hydrogen bonds and ionic bonds
C) polar covalent bonds
D) hydrogen bonds
E) both polar covalent bonds and hydrogen bonds
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