Oxygen is the element with electronic configuration of 16
Answer:
a) H2S:SO2 = 2:2 and O2:H2O = 3:2
Explanation:
⇒ H2S:SO2 = 2 mol H2S / 2 mol SO2 ≡ 2 : 2
⇒ O2:H2O = 3 mol O2 / 2 mol H2O ≡ 3 : 2
Answer:
pA = 0.095 atm
pB = 0.303 atm
Explanation:
Step 1: the reaction
AB(s) ⇔ A(g) + B(g)
Kp = pA * pB
⇒ with Kp = equilibrium constant
Kp = 0.126 * 0.23 ⇒ Kp = 0.02898
Since the container will be compressed to half of its original volume, means that he pressure will be doubled.
⇒pA = 0.252
⇒pB =0.46
To establish this equilibrium, each pressure has to be lowered by x
⇒pA = 0.252 - x
⇒pB = 0.46 - x
Kp = 0.02898 = (0.252 - x)(0.46-x)
0.02898 = 0.11592 - 0.252x -0.46x + x²
-x² + 0.712x - 0.08694 = 0
D= b² - 4ac
⇒ D = 0.712² -4*(-1) *(-0.08694) = 0.506944 -0.34776 =0.159184
x = (-b ± √D)/2a
x = (-0.712 ± √0.159184)/(2*-1) = (-0.712 ± 0.398978696)/-2
x = 0.156510652 or x= 0.555489348
x = 0.555489348 is impossble or the pressure would be negative
x=0.156510652
pA =0.252 - 0.156510652 = 0.095489348 atm
pB = 0.46 - 0.156510652 = 0.303489348 atm
Answer:
I wouldn't be entirely sure, but I believe your teacher means the energy as in being transferred such as when you are cooking something and how it varies. Avocado oil has a higher content of unsaturated fats. Olive oil contains a high ratio of monounsaturated fatty acids to satured fatty acids. Avocado oil has a very high smoke point, between 480°F and 520°F (270°C). The oil is a good choice for stir-fry recipes and other high-temperature cooking. It is ideal for searing meats and frying in a wok.
Olive oil’s smoke point varies depending on the processing and the grade. Light olive oil has a smoke point of 430°F, making it suitable for medium-heat frying.
Extra virgin olive oil has a low smoke point, around 220°F. It is unsuitable for high-temperature cooking or frying.
You should keep in mind that when you heat oil to its smoking point, it loses its nutrient content and becomes dangerous for consumption. It leads to the formation of toxic compounds and harmful free radicals which are carcinogenic.
Explanation:
All oils are different. The "smoke point" of the oil is how the oil is classified. The smoke point is the temperature at which the oil begins to smoke. It begins to burn at this point and it can be a fire hazard. The "flash point" is the temperature at which the oil ignites.
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