CSEC Chemistry · May/June 2013 · Paper 1 · Question Q19
The pH of fresh sugar cane juice which is usually 5.0–5.5 can be changed to 7.5–8.0 for more efficient processing by adding
- (A)acetic (ethanoic) acid,
\text{CH}_3\text{CO}_2\text{H} - (B)limestone,
\text{CaCO}_3 - (C)slaked lime,
\text{Ca(OH)}_2 - (D)sodium chloride,
\text{NaCl}
The answer is shown once you've answered.
Practise this question