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Many of the SMELLY molecules of cooked fish are alkaline compounds. How might these SMELLY molecules be?

Thursday, May 20th, 2010

conveniently transformed into less SMELLY salts just prior to eating the fish?
2) What happens to the pH of an acidic solution as pure water is added?
3) A weak acid is added to a concentrated solution of hydrockloric acid. Does the solution become more or less acidic?

By: Help P

Tags: Compounds, Concentrated Solution, Salts

Posted in Chemistry  •  No Comments »

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