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3 years ago

What forms of energy are involved when snow on a mountain breaks loose, resulting in an avalanche?

1 answer:

4 0

During an avalanche, potential energy of the snow on the mountain is converted to kinetic energy as the snow cascades down. The conversion of potential energy to kinetic energy is due to the compacted atoms in the snow which will accumulate other snow resulting to a bigger snow that causes avalanche.

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Using the periodic table, determine the ion charges of the following families of elements if valence electrons were removed or a

kogti [31]

Group I=1+

Group VI=-2

Group III=3+

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3 years ago

Read 2 more answers

Which of these compounds are molecular? CBr4 FeS P4O6 PbF2

olasank [31]

Answer:

I think it's answer is P4O6

I hope it's helpful for you...

8 0

3 years ago

A gas has experienced a small increase in volume but has maintained the same pressure and number of moles. According to the idea

krek1111 [17]

Answer:

If a gas has experienced a small increase in volume but has maintained the same pressure and number of moles, the temperature of the gas will DROP.

Explanation:

According to Boyle’s law of ideal gases, volume and temperature of a gas is inversely related, as long as the pressure is kept constant;

P₁V₁/T₁ = P₂V₂/T₂

Therefore, if the volume of the gas increases, the temperature will definitely decrease due to the inverse relationship. The gas will get cooler.

Learn More:

For more on Boyle's Law check out;

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3 years ago

Biacetyl, the flavoring that makes margarine taste "just like butter," is extremely stable at room temperature, but at 200°C it

Sholpan [36]

Answer:

3.91 minutes

Explanation:

Given that:

Biacetyl breakdown with a half life of 9.0 min after undergoing first-order reaction;

As we known that the half-life for first order is:

$t__{1/2}}= \frac{0.693}{k}$

where;

k = constant

The formula can be re-written as:

$k = \frac{0.693}{t__{1/2}}$

$k = \frac{0.693}{9.0 min}$

$k = 0.077 min^{-1}$

Let the initial amount of butter flavor in the food be $(N_0)$ = 100%

Also, the amount of butter flavor retained at 200°C $(N_t)$ = 74%

The rate constant $k = 0.077 min^{-1}$

To determine how long can the food be heated at this temperature and retain 74% of its buttery flavor; we use the formula:

$\frac{N_t}{N_0}= -kt$

$t = - (\frac{1}{k}*In\frac{N_t}{N_0} )$

Substituting our values; we have:

$t = - (\frac{1}{0.077}*In\frac{74}{100} )$

t = 3.91 minutes

∵ The time needed for the food to be heated at this temperature and retain 74% of its buttery flavor is 3.91 minutes

4 0

3 years ago

How many joules are required to heat 2 l of water in a pot from 20 ◦c to the boiling point of water? the specific heat of water

miss Akunina [59]

The joules required to heat 2L of water in a pot from 20 c to the boiling point of water is calculated using the following formula

Q= MC delta T
M = mass = density x volume( 2 x 1000= 2000ml)
M = 1g/ml x2000 ml = 2000g
C = specific heat capacity = 4.18 g/c
delta T = change in temperature = 100 c ( boiling point of water) - 20 c = 80 c
Q is therefore = 2000 g x 4.18 j/g c x 80c = 668800j

4 0

3 years ago