Physical changes are when things get changed without altering chemical consistencies, which is melting solid butter into liquid one, or boiling water. Chemical changes are things such as caramelizing sugar when making sweets, or when carbon dioxide is created and released when baking bread.
Answer:

Explanation:
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In this case, the molar enthalpy of reaction is obtained by dividing the involved energy by the reacting moles:

Thus, it is important to notice that the compound "uses" the energy, it means that it absorbs the energy, for that reason the sign is positive. Moreover, computing the result in kJ/mol we finally obtain:

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Answer:
Q = 0.50
No
Left
Explanation:
At a generic reversible equation
aA + bB ⇄ cC + dD
The reaction coefficient (Q) is the ratio of the substances concentrations:
![Q = \frac{[C]^c*[D]^d}{[A]^a*[B]^b}](https://tex.z-dn.net/?f=Q%20%3D%20%5Cfrac%7B%5BC%5D%5Ec%2A%5BD%5D%5Ed%7D%7B%5BA%5D%5Ea%2A%5BB%5D%5Eb%7D)
Solids and liquid water are not considered in this calculus.
When the reaction achieves equilibrium (concentrations are constant), the Q value is named as Kc, which is the equilibrium constant of the reaction. If Q > Kc, it indicates that the concentration of the products is higher, so, the reaction must progress to the left and form more reactants; if Q < Kc, than the concentrations of the reactants, are higher, so, the reaction progress to the right.
In this case:
Q = ![\frac{[NO_2]^2}{[N_2O_4]}](https://tex.z-dn.net/?f=%5Cfrac%7B%5BNO_2%5D%5E2%7D%7B%5BN_2O_4%5D%7D)

Q = 0.50
So, Q > Kc, the reaction is not at equilibrium and it progresses to the left.
Answer:
The disruption of the bonds or attractions occurs during protein hydrolysis which results in the loss for the primacy structure. The peptide bonds is the bond affected in this scenario.
The disruption of the bonds however only exist in the process of denaturation and this results in a change in the confirmation which could be secondary, tertiary, and quaternary structural related. And example of the bonds affected include salt bridges, disulfide bridges, hydrogen bonds etc.