Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Question is incomplete, complete question is;
A 34.8 mL solution of 
(aq) of an unknown concentration was titrated with 0.15 M of NaOH(aq).
If it takes 20.4 mL of NaOH(aq) to reach the equivalence point of the titration, what is the molarity of 
? For your answer, only type in the numerical value with two significant figures. Do NOT include the unit.
Answer:
0.044 M is the molarity of (aq).
Explanation:
The reaction taking place here is in between acid and base which means that it is a neutralization reaction .
To calculate the concentration of acid, we use the equation given by neutralization reaction:
where,
are the n-factor, molarity and volume of acid which is
are the n-factor, molarity and volume of base which is NaOH.
We are given:
Putting values in above equation, we get:
0.044 M is the molarity of (aq).
Answer:
17.6510 L
Explanation:
First we should get the number of moles of helium here by Boyle's law
PV=nRT
P=750/760= 0.9868 atm
T=25+273=298 kelvin
R= 0.08206
V= 20L
so
n=PV/RT
n=0.9868×20/0.08206×298
n=0.80707 mol
Then use the same law
V=0.80707×0.08206×263/0.9869=
17.6510L
SO THE VOLUME WILL BE 17.6510 L
