Answer:
S= 1.40x10⁻⁵mol/L
Explanation:
The Henry's Law is given by the next expression:
(1)
<em>where S: is the solubility or concentration of Ar in water,
: is Henry's law constant and p: is the pressure of the Ar </em>
<u>Since the argon is 0.93%, we need to multiply the equation (1) by this percent:</u>
Therefore, the argon solubility in water is 1.40x10⁻⁵mol/L.
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Answer:
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Answer:
The theory of relativity usually encompasses two interrelated theories by Albert Einstein: special relativity and general relativity, proposed and published in 1905 and 1915, respectively. Special relativity applies to all physical phenomena in the absence of gravity. General relativity explains the law of gravitation and its relation to other forces of nature.It applies to the cosmological and astrophysical realm, including astronomy.
The theory transformed theoretical physics and astronomy during the 20th century, superseding a 200-year-old theory of mechanics created primarily by Isaac Newton. It introduced concepts including spacetime as a unified entity of space and time, relativity of simultaneity, kinematic and gravitational time dilation, and length contraction. In the field of physics, relativity improved the science of elementary particles and their fundamental interactions, along with ushering in the nuclear age. With relativity, cosmology and astrophysics predicted extraordinary astronomical phenomena such as neutron stars, black holes, and gravitational waves
The forces acting on your mom while cooking is Air resistance and the force of friction
<u>Explanation:</u>
<u>1. Air resistance:</u>
- In simple words, Air resistance can be stated as the type of friction between the air and the other materials.
- In this scenario, there will be an air resistance and the air hits the mom while cooking via the doors or windows
<u>2. The force of friction:</u>
- In simple words, friction can be stated as, the resistance that one surface or object encounters when moving over another.
- While cooking the food mom would experience the friction since friction is the transfer of heat, and cooking is the process of receiving that heat.