The second option only.
<h3>Explanation</h3>
A base neutralizes an acid when the two reacts to produce water and a salt.
Sulfuric acid H₂SO₄ is the acid here. There are more than one classes of bases that can neutralize H₂SO₄. Among the options, there are:
Metal hydroxides
Metal hydroxides react with sulfuric acid to produce water and the sulfate salt of the metal.
.
The formula for calcium sulfate 
in option A is spelled incorrectly. Why? The charge on each calcium 
is +2. The charge on each sulfate ion 
is -2. Unlike 
ions, it takes only one ion to balance the charge on each ion. As a result, and ions in calcium sulfate exist on a 1:1 ratio.
.
Ammonia, NH₃
Ammonia NH₃ can also act as a base and neutralize acids. NH₃ exists as NH₄OH in water:
.
The ion 
acts like a metal cation. Similarly to the metal hydroxides, NH₃ (or NH₄OH) neutralizes H₂SO₄ to produce water and a salt:
.
The formula of the salt (NH₄)₂SO₄ in the fourth option spelled the ammonium ion incorrectly.
As part of the salt (NH₄)₂SO₄, the ammonium ion NH₄⁺ is one of the products of this reaction and can't neutralize H₂SO₄ any further.
The kinetic energies of the particles (atoms, molecules, or ions) that make up a substance or object.
<em>Transparent because you can see right through it </em>
Answer:
5.7 moles of O2
Explanation:
We'll begin by writing the balanced decomposition equation for the reaction. This is illustrated below:
2KClO3 —> 2KCl + 3O2
From the balanced equation above,
2 moles of KClO3 decomposed to produce 3 moles of O2.
Next, we shall determine the number of mole of O2 produced by the reaction of 3.8 moles of KClO3.
Since 100% yield of O2 is obtained, it means that both the actual yield and theoretical yield of O2 are the same. Thus, we can obtain the number of mole of O2 produced as follow:
From the balanced equation above,
2 moles of KClO3 decomposed to produce 3 moles of O2.
Therefore, 3.8 moles of KClO3 will decompose to produce = (3.8 × 3)/2 = 5.7 moles of O2.
Thus, 5.7 moles of O2 were obtained from the reaction.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
