Answer:
3.02 X1023 atoms Ag limol. - - 0.50 1 moles. 6.02241023 atoms.
D! It’s a pure substance and a compound
Answer:
if electrons are shared unequally between bonded atoms
Explanation:
A polar covalent bond is a bond that is formed due to the unequal distribution of electrons between two partially charged atoms. This is observed when the difference in electronegativity between the bond atoms is between 0.5 and 1.7.
A polar bond is a covalent bond between two atoms where the electrons that form the bond are unevenly distributed. This causes the molecule to have a slight electric dipole moment where one end is slightly positive and the other is slightly negative.
The charge of the electric dipoles is less than a full unit charge, so they are considered partial charges and are called delta plus (δ +) and delta minus (δ-).
Because positive and negative charges are separated at the bond, molecules with polar covalent bonds interact with the dipoles of other molecules. This produces intermolecular dipole-dipole forces between the molecules.
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.
Answer:
D... I think? Because it is unsaturated so there is more solute than solvent...
