Answer:
D. Atoms are like solid balls
Explanation:
John Dalton proposed that all matter is composed of very small things which he called atoms. This was not a completely new concept as the ancient Greeks (notably Democritus) had proposed that all matter is composed of small, indivisible (cannot be divided) objects. When Dalton proposed his model electrons and the nucleus were unknown.
The unit is the Kelvin, but most of the time 273 is subtracted from the Kelvin temperature and the new number is called "degrees Celsius".
Answer:
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Explanation:
brendatferreira answered it on another slide this person said they used a converter
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
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