Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Answer:
But since the solubility product constant for each compound is provided, their relative solubility can be ranked from highest to lowest. Depending on the ranking above, it is evident that aluminum hydroxide Al(OH)3 A l ( O H ) 3 has the lowest solubility at 25 Celsius degreesAs temperature increases, its solubility increases as well. Notice, however, that it does not increase significantly. In fact, you can expect to be able to dissolve no more than 40 g of sodium chloride per 100 g of water at 80∘C
Freezing, condensation, Deposition.
Answer: Hope This Helps!
Explanation:
Physics is the scientific study of matter and energy and how they interact with each other. This energy can take the form of motion, light, electricity, radiation, gravity — just about anything, honestly.
