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.
The greenhouse effect is when Earth's atmosphere gets surrounded with gasses causing the Earth to warm up.
Answer:
13mL
Explanation:
Step 1:
The balanced equation for the reaction. This is given below:
HNO3 + KOH —> KNO3 + H2O
From the balanced equation above, we obtained the following data:
Mole ratio of the acid (nA) = 1
Mole ratio of the base (nB) = 1
Step 2:
Data obtained from the question.
This includes the following:
Molarity of the acid (Ma) = 6M
Volume of the acid (Va) =?
Volume of the base (Vb) = 39mL
Molarity of the base (Mb) = 2M
Step 3:
Determination of the volume of the acid.
Using the equation:
MaVa/MbVb = nA/nB, the volume of the acid can be obtained as follow:
MaVa/MbVb = nA/nB
6 x Va / 2 x 39 = 1/1
Cross multiply to express in linear form
6 x Va = 2 x 39
Divide both side by 6
Va = (2 x 39)/6
Va = 13mL
Therefore, the volume of the acid (HNO3) needed for the reaction is 13mL
Qualitative observation. Which is data or information with your senses such as sight, taste, smell, and touch.
