Answer:
150 times 1000 is how many meters it is away from earth because kilo means 1000
Explanation:
easy metric conversions
Answer:
When considering phase changes, the closer molecules are to one another, the stronger the intermolecular forces. Good! For any given substance, intermolecular forces will be greatest in the solid state and weakest in the gas state.
In the case of melting, added energy is used to break the bonds between the molecules. ... If heat is coming into a substance during a phase change, then this energy is used to break the bonds between the molecules of the substance. The example we will use here is ice melting into water.
Answer:
There are three ways that scientists have proved that these sub-atomic particles exist. They are direct observation, indirect observation or inferred presence and predictions from theory or conjecture. Scientists in the 1800's were able to infer a lot about the sub-atomic world from chemistry.
Explanation:
Hope this helps
Answer: KMnO4-
Explanation:
You're looking at one potassium plus a polyatomic ion.
So K plus MnO4, equals:
KMnO4-
It also has a molar mass of 158.04 g/mol, I don't know if you need that, but I thought it would be nice to include it.
Answer:
If the cap is left off, some of the dissolved CO2 can escape as gas from the bottle, making the pop go flat faster (less dissolved CO2 in pop). If the cap is placed tightly, the gaseous CO2 cannot readily escape the bottle thus your pop won't go flat
Explanation:
If the cap is left off, some of the dissolved CO2 can escape as gas from the bottle, making the pop go flat faster. If the cap is placed tightly, the gaseous CO2 cannot readily escape the bottle thus your pop won't go flat.
Just some fun related concept:
A similar concept comes into play for the reason behind why pop tastes better in fridge then just keeping at normal temperature. This is because gases tend to have high solubility at cold temperatures thus CO2 is more readily dissolved in fridge than outside room temperature which is why it tastes great!
