Answer:
150
Explanation:
- C₄H₂OH + 6O2 → 4CO2 + 5H₂O
We can <u>find the equivalent number of O₂ molecules for 100 molecules of CO₂</u> using a <em>conversion factor containing the stoichiometric coefficients of the balanced reaction</em>, as follows:
- 100 molecules CO₂ *
= 150 molecules O₂
150 molecules of O₂ would produce 100 molecules of CO₂.
Answer:
As a substance melts, and goes from a solid to a liquid state, the kinetic energy of the molecules increases, and the molecules move faster, and they separate further and further away from each other. The intermolecluar forces holding the molecules together become weaker. This is why a liquid can take fill the shape of its container, whereas a solid has a fixed shape.
Explanation:
take your notes man
Answer:
The molar mass of the liquid 62.89 g/mol
Explanation:
Step 1: Data given
Mass of the sample = 0.1 grams
Temperature = 70°C
Volume = 750 mL
Pressure = 0.05951 atm
Step 2: Calculate the number of moles
p*V = n*R*T
n = (p*V)/(R*T)
⇒ with n = the number of moles gas = TO BE DETERMINED
⇒ with p = The pressure = 0.05951 atm
⇒ with V = The volume of the flask = 750 mL = 0.750 L
⇒ with R = The gasconstant = 0.08206 L*atm/K*mol
⇒with T = the temperature = 70 °C = 343 Kelvin
n = (0.05951 *0.750)/(0.08206*343)
n = 0.00159 moles
Step 3: Calculate molar mass
Molar mass = mass / moles
Molar mass =0.1 gram / 0.00159 moles
Molar mass = 62.89 g/mol
The molar mass of the liquid 62.89 g/mol
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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