Solubility

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sleeper11

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This may seem like a simple question, but for some
Reason i cant get it probably because im a bit burned out by answerin questions:

How does inc the partial pressure of a gas affect solubility in water?
A. Solubility of gas dec
B. solubility of gas inc
C. Solubility of gas remains the same
D. Effect of solubility of the gas dep on the gas

I chose A but the answer is B. shouldn't the solubility decrease as u increase te conc of the gas because there is less gas you can now dissolve?
 
Henry's Law:
"At a constant temperature, the amount of a given gas that dissolves in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid."

An everyday example of Henry's law is given by carbonated soft drinks. Before the bottle or can of carbonated drink is opened, the gas above the drink is almost pure carbon dioxide at a pressure slightly higher than atmospheric pressure. The drink itself contains dissolved carbon dioxide. When the bottle or can is opened, some of this gas escapes, giving the characteristic hiss (or "pop" in the case of a sparkling wine bottle). Because the partial pressure of carbon dioxide above the liquid is now lower, some of the dissolved carbon dioxide comes out of solution as bubbles. If a glass of the drink is left in the open, the concentration of carbon dioxide in solution will come into equilibrium with the carbon dioxide in the air, and the drink will go "flat".
 
Thank you!!! Makes so much more sense

Henry's Law:
"At a constant temperature, the amount of a given gas that dissolves in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid."

An everyday example of Henry's law is given by carbonated soft drinks. Before the bottle or can of carbonated drink is opened, the gas above the drink is almost pure carbon dioxide at a pressure slightly higher than atmospheric pressure. The drink itself contains dissolved carbon dioxide. When the bottle or can is opened, some of this gas escapes, giving the characteristic hiss (or "pop" in the case of a sparkling wine bottle). Because the partial pressure of carbon dioxide above the liquid is now lower, some of the dissolved carbon dioxide comes out of solution as bubbles. If a glass of the drink is left in the open, the concentration of carbon dioxide in solution will come into equilibrium with the carbon dioxide in the air, and the drink will go "flat".
 
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