问题 选择题

(9分)某化学研究小组以铜为电极电解饱和食盐水,探究过程如下:

【实验1】:如右下图装置,电源接通后,与电池负极相连的铜丝上有大量气泡产生;与电池正极相连的铜丝由粗变细。电解开始30s内,阳极附近出现白色浑浊,然后开始出现橙黄色浑浊,此时测定溶液的pH约为10。随着沉淀量的逐渐增加,橙黄色沉淀慢慢聚集在试管底部,溶液始终未出现蓝色。

【实验2】:将实验1中试管底部的橙黄色沉淀取出,分装在两

支小试管中,以后的操作和现象如下:

序号操作现象
滴入稀硝酸溶液沉淀溶解,有无色气泡产生,最终得到蓝色溶液。
滴入稀硫酸溶液橙黄色沉淀转变为紫红色不溶物,溶液呈现蓝色
阅读资料:常见铜的化合物颜色如下:

物质颜色物质颜色
氯化铜固体呈棕色,浓溶液呈绿色,稀溶液呈蓝色氢氧化亚铜

(不稳定)

橙黄色
碱式氯化铜绿色氢氧化铜蓝色
氧化亚铜砖红色或橙黄色氯化亚铜白色
请回答下列问题:

(1)铜的常见正化合价为________、_______,最终试管底部橙黄色沉淀的化学式_______________。

(2) 电解开始30s内,阴极上发生的反应为:            、阳极上发生的反应为:                

(3)写出实验2中①、②的离子方程式:①_______________;②___________________。

答案

(1) +1、+2 (两个写全1分),Cu2O;(1分)

(2)阴极上发生的反应:2H++2e==H2↑,(1分)

阳极上发生的反应:Cu+Cl—e=CuCl↓;(2分)

(3)该反应的离子方程式:3Cu2O+14H++2NO3= 6Cu2+ +2NO↑ + 7H2O,(2分)

Cu2O+2H+ ="Cu" + Cu2++H2O。(2分)

单项选择题 A1型题
单项选择题

"Clean your plate!" and "Be a member of the clean-plate club!" Just about every kid in the US has heard this from a parent or grandparent. Often, it’s accompanied by an appeal. "Just think about those starving orphans (孤儿) in Africa!"
Sure, we should be grateful for every bite of food. Unfortunately, many people in the US take a few too many bites. Instead of saying "clean the plate," perhaps we should save some food for tomorrow.
According to news reports, US restaurants are partly to blame for the growing bellies (肚子). A waiter puts a plate of food in front of each customer, with two to four times the amount recommended by the government, according to a USA Today story.
Americans traditionally associate quantity with value and most restaurants try to give them that. They serve large portions to stand apart from competitors and to give the customers value. They prefer to have customers complain about too much food rather than too little.
Barbara Rolls, a nutrition professor at Pennsylvania State University, told USA Today, that restaurant portion sizes began to grow in the 1970s, the same time that the American waistline began to expand.
Health experts have tried to get many restaurants to serve smaller portions. Now, apparently, some customers are calling for this too. A restaurant industry trade magazine reported last month that 57 percent of more than 4 000 people surveyed believed restaurants serve portions that are too large; 23 percent had no opinion; 20 percent disagreed.
But a closer look at the survey indicates that many Americans who can’t afford fine dining still prefer large portions. Seventy percent of those earning at least $150 000 per year prefer smaller portions, but only 45 percent of those earning less than $ 25 000 want smaller.
It’s not that working class Americans don’t want to eat healthy. It’s just that, after long hours at low-paying jobs, getting less on their plate hardly seems like a good deal. They live from paycheck to paycheck, happy to save a little money for next year’s Christmas presents.

US restaurants provide large portions of food because ______.

A. most customers are calling for that
B. they want to win in severe competition
C. the American waistline is expanding
D. it is the regulation of the restaurant industry