Dry ice is solid carbon dioxide. Instead of melting, solid carbon dioxide sublimes according to the equation: CO2(s)→CO2(g). When dry ice is added to warm water, heat from the water causes the dry ice to sublime more quickly. The evaporating carbon dioxide produces a dense fog often used to create special effects. In a simple dry ice fog machine, dry ice is added to warm water in a Styrofoam cooler. The dry ice produces fog until it evaporates away, or until the water gets too cold to sublime the dry ice quickly enough. Suppose that a small Styrofoam cooler holds 15.0 L of water heated to 83 ∘C.

Use standard enthalpies of formation to calculate the change in enthalpy for dry ice sublimation. (The ΔH∘f for CO2(s) is -427.4 kJ/mol.)
ΔH∘rxn =
33.9
kJ

Calculate the mass of dry ice that should be added to the water so that the dry ice completely sublimes away when the water reaches 35 ∘C. Assume no heat loss to the surroundings.
mdryice = _____ g

Respuesta :

Dry ice is solid carbon dioxide. Instead of melting, solid carbon dioxide sublimes according to the following equation: CO2 (s) → CO2 (g). When dry ice is added to warm water, heat from the water causes the dry ice to sublime more quickly. The evaporating carbon dioxide produces a dense fog often used to create special effects. In a simple dry ice fog machine, dry ice is added to warm water in a Styrofoam cooler. The dry ice produces fog until it evaporates away, or until the water gets too cold to sublime the dry ice quickly enough. Suppose that a small Styrofoam cooler holds 15.0 liters of water heated to 83 °C.  

Part A

Use standard enthalpies of formation to calculate the change in enthalpy (kJ) for dry ice sublimation. (The ΔH°f for CO2 (s) is -427.4 kJ/mol). Express your answer using three significant figures.  

Part B

Calculate the mass (grams) of dry ice that should be added to the water so that the dry ice completely sublimes away when the water reaches 18 °C. Assume no heat loss to the surroundings. Express your answer using two significant figures.

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