- A$9.08$
- ✓$9.43$
- C$11.72$
- D$8.73$
$=-\log \mathrm{K}_{\mathrm{b}}+\log \frac{[\mathrm{Salt}]}{[\mathrm{Base}]}$
$=-\log 1.8 \times 10^{-5}+\log \frac{0.20}{0.30}$
$=-5-0.25+(-0.176)$
therefore,
$4.75-0.176=4.57$
therefore, $\mathrm{pH}=14-4.57=9.43$
$\mathrm{pOH}=\mathrm{pK} \mathrm{b}+\log \frac{[\mathrm{Salt}]}{[\mathrm{Base}]}$
$=-\log \mathrm{K}_{\mathrm{b}}+\log \frac{[\mathrm{Salt}]}{[\mathrm{Base}]}$
$=-\log 1.8 \times 10^{-5}+\log \frac{0.20}{0.30}$
$=-5-0.25+(-0.176)$
therefore,
$4.75-0.176=4.57$
therefore, $\mathrm{pH}=14-4.57=9.43$
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Assertion $A:$- Butylated hydroxyl anisole when added to butter increases its shelf life.
Reason $R:$- Butylated hydroxyl anisole is more reactive towards oxygen than food.
In the light of the above statements, choose the most appropriate answer from the options given below :-