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In chemistry, Le Chatelier's principle (pronounced UK: / l ə ʃ æ ˈ t ɛ l j eɪ / or US: / ˈ ʃ ɑː t əl j eɪ /) [1] is a principle used to predict the effect of a change in conditions on chemical equilibrium. [2] Other names include Chatelier's principle, Braun–Le Chatelier principle, Le Chatelier–Braun principle or the equilibrium ...
According to Le Chatelier's principle, the addition of acetate ions from sodium acetate will suppress the ionization of acetic acid and shift its equilibrium to the left. Thus the percent dissociation of the acetic acid will decrease, and the pH of the solution will increase.
Henry Louis Le Chatelier [1] (French pronunciation: [ɑ̃ʁi lwi lə ʃɑtəlje]; 8 October 1850 – 17 September 1936) was a French chemist of the late 19th and early 20th centuries. He devised Le Chatelier's principle, used by chemists and chemical engineers to predict the effect a changing condition has on a system in chemical equilibrium.
Le Châtelier's principle (1884) predicts the behavior of an equilibrium system when changes to its reaction conditions occur. If a dynamic equilibrium is disturbed by changing the conditions, the position of equilibrium moves to partially reverse the change. For example, adding more S (to the chemical reaction above) from the outside will ...
The contact process is a method of producing sulfuric acid in the high concentrations needed for industrial processes. Platinum was originally used as the catalyst for this reaction; however, because it is susceptible to reacting with arsenic impurities in the sulfur feedstock, vanadium(V) oxide (V 2 O 5) has since been preferred.
The value of the pK a changes with temperature and can be understood qualitatively based on Le Châtelier's principle: when the reaction is endothermic, K a increases and pK a decreases with increasing temperature; the opposite is true for exothermic reactions. The value of pK a also depends on molecular structure of the acid in many ways.
The high concentration of lactic acid (the final product of fermentation) drives the equilibrium backwards (Le Chatelier's principle), decreasing the rate at which fermentation can occur and slowing down growth. Ethanol, into which lactic acid can be easily converted, is volatile and will readily escape, allowing the reaction to proceed easily.
The pressure dependence can be explained with the Le Chatelier's principle. For example, an increase in pressure due to decreasing volume causes the reaction to shift to the side with fewer moles of gas.