The researcher may first weight the beaker with water and then start to heat the water to a constant temperature, for example 30 °C and then start adding salt and stirring. He should add salt slowly until solid salt starts to become visible and the solution starts becoming cloudy. When this happens, he should quickly weigh the beaker. The increase in mass is the mass of salt dissolved at that temperature.
The procedure is then repeated but at an increased temperature until 5-6 temperatures have been tested.
Answer:
Laboratory acids are far too dangerous to taste, but you will have swallowed some dilute weak acids. Acids have a sour taste, like vinegar, which contains ethanoic acid, and lemons, which contain citric acid. These are safe to use in food, but they can still hurt if they get into a cut or into your eyes.
Explanation:
They can safely be consumed and do not irritate the skin. However, at greater concentrations weak acids can be harmful. Acids can react violently with water and are harmful in the presence of moisture in the mouth or eyes or in proximity with other aqueous solutions.
hope that helps!
Answer:
A chemical reaction is the change in chemical form rather than physical due to an outside force. This can come from something as simple as a change in temerature to as large as a specific element or compound.
Answer:
The molality of isoborneol in camphor is 0.53 mol/kg.
Explanation:
Melting point of pure camphor= T =179°C
Melting point of sample = 
= 165°C
Depression in freezing point = 
Depression in freezing point is also given by formula:
= The freezing point depression constant
m = molality of the sample
i = van't Hoff factor
We have: = 40°C kg/mol
i = 1 ( organic compounds)
The molality of isoborneol in camphor is 0.53 mol/kg.
