Recall that the solubility of a gas is given by Henry’s law:
where Sgas = solubility of the gas (in mol/L or M), kH = Henry’s law constant for the gas, Pgas = partial pressure of the gas.
The partial pressure of CO2 gas above the liquid in a bottle of champagne at 20°C is 5.5 atm. What is the solubility of CO2 in champagne? Assume Henry’s law constant is the same for champagne as for water: at 20°C, kH = 3.7×10–2 mol/L·atm.
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