Answer:
27.60 g urea
Explanation:
The <em>freezing-point depression</em> is expressed by the formula:
In this case,
- ΔT = 5.6 - (-0.9) = 6.5 °C
m is the molality of the urea solution in X (mol urea/kg of X)
First we<u> calculate the molality</u>:
- 6.5 °C = 7.78 °C kg·mol⁻¹ * m
Now we<u> calculate the moles of ure</u>a that were dissolved:
550 g X ⇒ 550 / 1000 = 0.550 kg X
- 0.84 m = mol Urea / 0.550 kg X
Finally we <u>calculate the mass of urea</u>, using its molecular weight:
- 0.46 mol * 60.06 g/mol = 27.60 g urea
Answer:
Hi.
The temperature is approximately zero degrees (0°C)
Explanation:
It is important to keep in mind that in the production of ice cream the decrease in the freezing point of the water present in the mixture is called the antifreeze power of the mixture. In ice cream, the freezing point decrease will be caused by each substance that is dissolved in the mixture: lactose, salts, sugars and any other substance. Each of these substances will contribute to the decrease in the freezing point of the mixture. The phase diagram attached in the file shows the sugar solutions in water. When a solution cools (point A), there comes a time when the freezing curve is reached (point B). At that moment ice begins to appear. As shown in the diagram this temperature is approximately zero degrees (0 ° C).
Answer:
22.6According to the law of conservation of mass, the total mass of reactants should be equal to the total mass of products. Here, total mass of reactants= 11.3+11.3=22.6
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• • Mass of Hcl produced=22.6 g
Answer:
A
The nuber of each one should be same
Metal pots are good for cooking because they have heat conductivity.