Answer:
See below
Explanation:
<u> Name </u> <u>Formula </u> <u> Major species </u> <u> </u>
Zinc iodide ZnI₂ H₂O(ℓ), I⁻(aq), Zn²⁺(aq),
Nitrogen(I) oxide N₂O H₂O(ℓ), N₂O(aq)
Sodium nitrite NaNO₂ H₂O(ℓ), Na⁺(aq), NO₂⁻(aq)
Glucose C₆H₁₂O₆ H₂O(ℓ), C₆H₁₂O₆(aq)
Nickel(II) iodide NiI₂ H₂O(ℓ), I⁻(aq), Ni²⁺(aq)
- Glucose and nitrogen(I) oxide are covalent compounds. They do not dissociate in solution.
- The compounds containing metals are ionic. They produce ions in solution.
- ZnI₂ and NiI₂ produce twice as many iodide ions as metal ions.
Answer:
zince chloride will be formed and hydrogen gas will be librated.
Explanation:
When dilute HCl is added to zinc pieces, a rection will takes place as follows :
It means that zinc chloride will form when zinc reacts with dilute HCL. Also hydrogen gas will produced.
As zinc is more reactive than hydrogen, it displaces hydrogen from its solution and forms zinc chloride. The form product is white in color and H₂ is an odorless gas.
Hence, zince chloride will be formed and hydrogen gas will be librated.
<em>m Na₂CO₃: 23g×2 + 12g + 16g×3 = 106 g/mol</em>
------------------------------
1 mol ------- 106g
X ------------ 10,6g
X = 10,6/106
<u>X = 0,1 mol Na₂CO₃</u>
Answer:
Las bebidas gaseosas como las gaseosas están hechas de un soluto de dióxido de carbono gaseoso en un líquido. La solubilidad del dióxido de carbono en el líquido depende de la presión y la temperatura de la lata de refresco, y también de agitar la lata de refresco que introduce burbujas que permanecen ocultas hasta que se abre la lata antes de que burbujee.
Por lo tanto, dado que la presión en la lata de refresco permanece constante, elevar la temperatura, agitar la lata de refresco o congelar el refresco, lo que aumenta la cantidad de dióxido de carbono en la porción líquida, hará que el refresco forme espuma y se derrame.
Explanation:
Answer:
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.
Explanation:
