Answer:
13.85 kJ/°C
-14.89 kJ/g
Explanation:
<em>At constant volume, the heat of combustion of a particular compound, compound A, is − 3039.0 kJ/mol. When 1.697 g of compound A (molar mass = 101.67 g/mol) is burned in a bomb calorimeter, the temperature of the calorimeter (including its contents) rose by 3.661 °C. What is the heat capacity (calorimeter constant) of the calorimeter? </em>
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The heat of combustion of A is − 3039.0 kJ/mol and its molar mass is 101.67 g/mol. The heat released by the combustion of 1.697g of A is:
According to the law of conservation of energy, the sum of the heat released by the combustion and the heat absorbed by the bomb calorimeter is zero.
Qcomb + Qcal = 0
Qcal = -Qcomb = -(-50.72 kJ) = 50.72 kJ
The heat capacity (C) of the calorimeter can be calculated using the following expression.
Qcal = C . ΔT
where,
ΔT is the change in the temperature
Qcal = C . ΔT
50.72 kJ = C . 3.661 °C
C = 13.85 kJ/°C
<em>Suppose a 3.767 g sample of a second compound, compound B, is combusted in the same calorimeter, and the temperature rises from 23.23°C to 27.28 ∘ C. What is the heat of combustion per gram of compound B?</em>
Qcomb = -Qcal = -C . ΔT = - (13.85 kJ/°C) . (27.28°C - 23.23°C) = -56.09 kJ
The heat of combustion per gram of B is:
To calculate the average atomic weight, each exact atomic weight is multiplied by its percent abundance, then, add the results together. If the natural abundance of 63Cu is assigned x, the natural abundance of 65Cu is 1-x (the two abundance always add up to 1). So the solution is: (63)(x)+(65)(1-x) = 63.55, 63x+65-65x=63.55, x=0.725=72.5%. The natural abundance of 63Cu is 72.5%, that of 65Cu is 1-72.5%=27.5%.
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
I think that the answer is 1/8 Hope this helps!!!! :D
