Phosphoglucoisomerase interconverts glucose 6‑phosphate to, and from, glucose 1‑phosphate. glucose 6 - phosphate phosphoglucoisomerase ⇌ glucose 1 - phosphate glucose 6-phosphate⇌ 1-phosphate After mixing equal amounts of the two molecules, the solution achieved equilibrium at 25 ∘ C . 25 ∘C. The concentration at equilibrium of glucose 1‑phosphate is 0.01 M, 0.01 M, and the concentration at equilibrium of glucose 6‑phosphate is 0.19 M. 0.19 M. Calculate the equilibrium constant, K eq , Keq, and the standard free energy change, Δ G ∘ , ΔG∘, of the reaction mixture.

The equilibrium constant of the reaction is 0.0526 and standard Gibbs free energy of the reaction is -7.296 kJ/mol

Explanation:

For the given chemical equation:

The expression of for above equation follows:

We are given:

Putting values in above expression, we get:

The equation used to calculate standard Gibbs free energy of the reaction follows:

where,

= Standard Gibbs free energy

R = Gas constant = 8.314 J/K mol

T = Temperature =

= Equilibrium constant of the reaction = 0.0526

Putting values in above equation, we get:

Hence, the equilibrium constant of the reaction is 0.0526 and standard Gibbs free energy of the reaction is -7.296 kJ/mol

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.