I am not sure about the first question but the temperature has an important role in this situation because as the temp goes up particles moves at a faster speed and spread out every where.
H2 is known to exist. For dihydrogen, H2, we can identify the frontier molecular orbitals (FMOs). The highest occupied molecular orbital (or HOMO) is the σ (sigma) 1s MO. The lowest unoccupied MO (LUMO) is the σ* (sigma star) 1s MO which is antibonding.
Answer:
a)M=0.20/(0.335*0.1025)= 0.20/ 0.034 = 5.88 g/mol
b) if 0.100g is used instead of 0.200g
M = 0.1 / 0.034 = 2.94 hence the molar mass will be too low
Explanation:
0.2000 gHZ gives 100ml acid solution
33.5 ml of 0.1025 M NaOH is required to prepare it
the moles = mass / molar mass
mass = 0.200 gHZ
moles = 0.0335*100 * 0.1025 = 0.034
therefore molar mass = mass / moles
M=0.20/(0.335*0.1025)= 0.20/ 0.034 = 5.88
if 0.100g is used instead of 0.200g
M = 0.1 / 0.034 = 2.94 hence the molar mass will be too low
Answer:
See explanation
Explanation:
In this case, we have to remember that if we want to remove water from the reaction vessel we have to heat the vessel. So, we can convert the liquid water into <u>gas water</u> and we can remove it from the vessel. In this case, the products of dehydration for both molecules are <u>(E)-4-methylpent-2-ene</u> and <u>cyclohexene</u> with boiling points of <u>59.2 ºC</u> and <u>89 ºC</u> respectively. The boiling point of water is <u>100 ºC</u>, therefore if we heat the vessel the products and water would leave the system, and the products would be lost.
See figure 1
I hope it helps!
The term used to describe the rapid release of bubbles, or rapid release of a gas from a liquid or a solution is called Effervescence. The bubbling of a solution is due to the escape of a gas which may be from a chemical reaction, as in fermenting liquid, or by coming out of a solution after having been under pressure, as in a carbonated drink. For example; soda, champagne among others.
