Answer:
The equilibrium will be shifted to lift with the formation of a brown gelatinous precipitate of Fe(OH)₃.
Explanation:
- Le Chatelier's principle states that <em>"when any system at equilibrium for is subjected to change in concentration, temperature, volume, or pressure, then the system readjusts itself to counteract the effect of the applied change and a new equilibrium is established that is different from the old equilibrium"</em>.
- The addition of NaOH will result in the formation of Fe(OH)₃ precipitate which has a brown gelatinous precipitate.
- The formation of this precipitate cause removal and decrease of Fe³⁺ ions.
- According to Le Chatelier's principle, the system will be shifted to lift to increase Fe³⁺ concentration and reduce the stress of Fe³⁺ removal and readjust the equilibrium again. So, the [Fe(SCN)²⁺] decreases.
- Increasing [Fe³⁺] will produce a yellow color solution that contains a brown gelatinous precipitate of Fe(OH)₃.
Calculate the food energy (joules/g) of one of your food
samples. one chemistry calorie is equal to 4.186 joules. convert the energy you
calculated to kilojoules (1 kj = 1000 j). since nothing is given, an example is
avocadoes have 160 cal/100 g serving
(160 cal/ 100 g)(4.186 J/ 1 cal) (1 kJ/1000 J) = 0.0067 kJ/g
Answer:
We assume you are converting between moles CO2 and gram. You can view more details on each measurement unit: molecular weight of CO2 or grams This compound is also known as Carbon Dioxide. The SI base unit for amount of substance is the mole. 1 mole is equal to 1 moles CO2, or 44.0095 grams.
Overharvesting that would be your answer!
(35/18.02)(6.02kJ)=11.6926 kiloJoules
