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Citric acid, a natural food preservative, accounts for the tartness of citrus fruits. It is shown below. About 730g of this materal can be disslved in water, making a liter of solution. However, only about 1.5% of it dissociates. As such, it would be considered a A) nonelectrolyteB) strong electrolyteC) pseudoelectrolyteD) weak electrolyte
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