Answer:
1, 3, 4, and 5
Explanation:
the number would be the dot order!
Answer:
heat; temperature; surrounding; insulated.
Explanation:
A calorimeter can be defined as a scientific instrument (device) that is designed and developed for measurement of the heat involved in chemical reactions or other processes, especially by taking the measurement of the temperature of the materials surrounding the process.
Basically, a calorimeter is insulated using materials with a very high level of resistivity, so as to prevent heat transfer to the outside of the device (calorimeter).
Some of the components that make up a simple calorimeter are; thermometer, an interior styrofoam cup, an exterior styrofoam cup, cover, etc.
Additionally, a calorie refers to the amount of heat required to raise the temperature of a gram of water by one degree Celsius (°C)
In a a cation-exchange resin, the outlet stream leaving the bed will contain 
and 
.
<h3>
What is cation-exchange resin?</h3>
- A resin or polymer that serves as a medium for ion exchange is known as an ion-exchange resin or cation-exchange resin.
- It is an insoluble matrix (or support structure) made from an organic polymer substrate, typically appearing as tiny (0.25-1.43 mm radius) microbeads that are white or yellowish in color.
- The process is known as cation-exchange resin because the beads are often porous, providing a wide surface area on and inside them where the trapping of ions takes place along with the concomitant release of other ions.
- cation-exchange resin comes in many different varieties. Polystyrene sulfonate is the main ingredient in most commercial resins. Many diverse separation, purification, and decontamination techniques use cation-exchange resin.
- The most typical examples are water filtration and water softening.
To learn more about cation-exchange resin with the given link
brainly.com/question/21052225
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Answer:
See below
Step-by-step explanation:
1. Colloid
B) Microscopic insoluble particles that are suspended throughout another substance.
Milk is a colloid. It consists of small fat globules suspended in water.
2. Emulsion
D) Two or more liquids that are not normally mixable.
Mayonnaise is an emulsion. It consists of oil, egg yolks, vinegar, and seasonings. Normally, the oil and vinegar (95 % water) do not mix. Without the egg yolk , they would quickly separate. Egg yolk contains the emulsifier, lecithin, which is attracted to both oil and water and stabilizes he mixture.
3. Solution
A) A solute that is evenly distributed within the solvent.
Sugar syrup is a solution of sugar in water.
4)Homogeneous
C) A mixture that has its components distributed evenly within the substance.
A homogeneous mixture has only one phase. For example, the sugar syrup is homogeneous, because, even with a powerful microscope, you can't see a boundary between the sugar particles and the water.
Answer:
ΔG° = -133,1 kJ
Explanation:
For the reactions:
<em>(1) </em>V₂O₃(s) + 3CO(g) → 2V(s) + 3CO₂(g); ΔH° = 369,8 kJ; ΔS° = 8,3 J/K
<em>(2) </em>V₂O₅(s) + 2CO(g) → V₂O₃(s) + 2CO₂(g); ΔH° = –234,2 kJ; ΔS° = 0,2 J/K
By Hess's law it is possible to obtain the ΔH° and ΔS° of:
2V(s) + 5CO₂(g) → V₂O₅(s) + 5CO(g)
Substracting -(1)-(2), that means:
ΔH° = -369,8 kJ - (-234,2 kJ) = <em>-135,6 kJ</em>
ΔS° = - 8,3 J/K - 0,2 J/K =<em> -8,5 J/K</em>
Using: ΔG° = ΔH° - TΔS° at 298K
ΔG° = -135,6 kJ - 298K×-8,5x10⁻³kJ/K
<em>ΔG° = -133,1 kJ</em>
I hope it helps!
