Answer:
The percent composition of a component in a compound is the percent of the total mass of the compound that is due to that component. To calculate the percent composition of a component in a compound: Find the molar mass of the compound by adding up the masses of each atom.
The 7160 cal energy is required to melt 10. 0 g of ice at 0. 0°C, warm it to 100. 0°C and completely vaporize the sample.
Calculation,
Given data,
Mass of the ice = 10 g
Temperature of ice = 0. 0°C
- The ice at 0. 0°C is to be converted into water at 0. 0°C
Heat required at this stage = mas of the ice ×latent heat of fusion of ice
Heat required at this stage = 10 g×80 = 800 cal
- The temperature of the water is to be increased from 0. 0°C to 100. 0°C
Heat required for this = mass of the ice×rise in temperature×specific heat of water
Heat required for this = 10 g×100× 1 = 1000 cal
- This water at 100. 0°C is to be converted into vapor.
Heat required for this = Mass of water× latent heat
Heat required for this = 10g ×536 =5360 cal
Total energy or heat required = sum of all heat = 800 +1000+ 5360 = 7160 cal
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Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
