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Question 5:  If you studied Spanish prior to entering college, did you take the Spanish AP, IB (High Level), or CLEP exam? Select either “Yes, I took an AP, IB HL, and/or CLEP exam.” or “No, I did not take an AP, IB HL, and/or CLEP exam.” [NOTE:  An AP score of 3, 4 or 5, or an IB High Level  score of 6 or 7, or a CLEP score of at least 57, is eligible for OSU credit. Visit the SPPO Exam/Transfer Credit webpage and speak with your advisor as soon as possible to make sure that your current placement is correct.]

For a diatomic molecule at 2500 K, the most probable vibrational energy state is the lowest vibrational energy state ().

In the irreversible reaction A + B C, the following rate expression was determined empirically: What are the units for the rate constant ?

Imagine that you have 3 different systems, and each system has only two possible states.  The relative energy spacing between the states is shown below. System 1 is at a lower temperature than systems 2 and 3 (in the figure ).  Systems 2 and 3 are at the same temperature.  Which system has the largest value for its partition function?

The rate determining step in a chemical reaction mechanism is the:

At a temperature below the Boyle temperature, the second virial coefficient () is

One of the requirements for the statistical result that is that the system has many more available states than particles.  This is a condition favored by:

The steady state approximation is most applicable when the intermediate in a multi-step reaction is:

You experimentally determine that the integrated rate law for the reaction H2 + I2 2HI has the form .  This experimental result proves that the mechanism involves a single step.

Choose one of the following questions to answer.  Make sure to write in complete sentences and be as thorough as possible. 1.  Describe a way that microbes can compete within a biofilm.  Describe a way in which they can cooperate.  Why would an infection involving a biofilm be difficult to treat? ​​2.  How are pickles made? What factors promote the growth of lactic acid bacteria? What inhibits the growth of spoilage bacteria?  Where do the “good” lactic acid bacteria come from?