Answer:
(B) II, IV.
hope this answer is helpful for u.
The intermolecular forces, such as hydrogen bonds or van der Waals attractions, which draw one molecule to its neighbors, govern a substance's physical properties. Due to the relatively weak intermolecular forces of attraction, molecular substances typically take the form of gases, liquids, or low melting point solids.
<h3>How do the intermolecular forces affect physical properties?</h3>
The forces that bind two molecules together are known as intermolecular forces. Intermolecular forces have an impact on physical properties. Strong and weak forces both exist; the stronger the force, the more energy is needed to separate the molecules from one another. As intermolecular forces increase melting, boiling, and freezing points rise.
The following intermolecular forces are listed in order of strength:
- Van der Waals dispersion forces
- Van der Waals dipole-dipole interactions
- Hydrogen bonding
- Ionic bonds
It would take very little energy to separate two molecules if they are connected by van der Waals dispersion forces. On the other hand, it requires a lot more energy to separate two molecules that are joined together by ionic bonds.
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Answer:
NO2 is the molecular formula of nitrogen Oxide
Explanation:
Correct question
An oxide of nitrogen contain its own volume of nitrogen
its vapour dentity is 23. Find the molecular formula
Of nitrogen Oxide
Solution
As we know
Molecular Weight is equal to two times the vapour density
Hence, the molecular weight of Oxide of nitrogen is 2 * 22 = 44
Molecular weight of Oxide of nitrogen is the sum of atomic weight of nitrogen and oxygen
Molecular weight of Oxide of nitrogen = 14 + 16 *Y
14 + 16 *Y = 46
Y = 2
Hence, the formula is NO2
Answer:
See below
Step-by-step explanation:
1. Colloid
B) Microscopic insoluble particles that are suspended throughout another substance.
Milk is a colloid. It consists of small fat globules suspended in water.
2. Emulsion
D) Two or more liquids that are not normally mixable.
Mayonnaise is an emulsion. It consists of oil, egg yolks, vinegar, and seasonings. Normally, the oil and vinegar (95 % water) do not mix. Without the egg yolk , they would quickly separate. Egg yolk contains the emulsifier, lecithin, which is attracted to both oil and water and stabilizes he mixture.
3. Solution
A) A solute that is evenly distributed within the solvent.
Sugar syrup is a solution of sugar in water.
4)Homogeneous
C) A mixture that has its components distributed evenly within the substance.
A homogeneous mixture has only one phase. For example, the sugar syrup is homogeneous, because, even with a powerful microscope, you can't see a boundary between the sugar particles and the water.
