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mash [69]
2 years ago
11

15. When traveling through a smoke-filled area, a person must be able

Chemistry
1 answer:
maxonik [38]2 years ago
5 0

When traveling through a smoke-filled area, a person must be able to have distance of at least 4 feet in order to safely reach a fire exit. That is option C.

<h3>What is a smoke-filled area?</h3>

Smoke-filled area is an enclosed area that is filled with smoke gas that is usually made up of carbon monoxide.

The smoke-filled area is usually caused by

  • Fire out break

  • Burning of plastics or chemical products

  • Release of fuming gases.

When there is smoke-filled area die to fire out break, there are some guidelines to follow to safely reach the fire exit early enough.

The importance of these guidelines include the following:

  • enable rescuers to navigate a scene more quickly,

  • identify risks and hazards,

  • locate safety points,

  • determine the safest way in and out of a building, and

  • map out evacuation routes.

The affected individual should get down and crawl while taking short breath through the nose because cleaner air is nearest to the floor.

Learn more about distance here:

brainly.com/question/7243416

#SPJ1

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The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.

Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)

The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).

I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.

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Answer:

Alright the very first thing you need to do is balance the equation:

2HCl + Na2CO3 -----> 2NaCl + CO2 + H2O

Now we need to find the limiting reactant by converting the volume to moles of both HCl and Na2CO3.

Volume x Concentration/molarity = moles

0.235L x 0.6 M = 0.141 moles / molar ratio of 2 = 0.0705 moles of HCl

0.094L x 0.75 M = 0.0705 moles /molar ratio of 1  = 0.0705 moles of Na2CO3

Since both of the moles are equal, it means the entire reaction is complete (while the identification of limiting reactant may seem like an unnecessary step, it's quite essential in stoichiometry, so keep an eye out) and there is no excess of any reactant.

Now we know that the product we want to calculate is aqueous so, following the law of conservation of mass, we should add both volumes together to calculate how much volume we could get for NaCl.

0.235 + 0.094 = 0.329L of NaCl

Now we apply the C1V1 = C2V2 equation using the concentration and volume of Na2CO3 because it's molar ratio is one to one to NaCl (You can also use HCL, but you have to divide their moles by 2 for the molar ratio)  and the volume we just calculated for NaCl.

(0.75M) x (0.094L) = C2 x (0.329L)

Rearrange equation to solve for C2:

<u>(0.75M) x (0.094L)</u>  =  C2

    (0.329L)

C2 = 0.214 M (Rounded)

<u>When the reaction is finished, the NaCl solution will have a molarity concentration of 0.214 M.</u>

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