From the stoichiometry of the balanced reaction equation, the correct statement are;
- For every 1 molecule of methane CH4 that reacts, 2 molecules of H2O are produced.
- For every 20 grams of methane (CH4) that reacts, 40 grams of H2O are produced.
- For every 200 moles of methane (CH4) that reacts, 400 moles of H2O are produced.
<h3>What is combustion?</h3>
The term combustion refers to the burning of fossil fuels for the purpose of energy production. The equation for reaction is CH4 + 2O2 ---> CO2 + 2H2O.
Using this equation as shown, the true statements are;
- For every 1 molecule of methane CH4 that reacts, 2 molecules of H2O are produced.
- For every 20 grams of methane (CH4) that reacts, 40 grams of H2O are produced.
- For every 200 moles of methane (CH4) that reacts, 400 moles of H2O are produced.
Learn more about combustion: brainly.com/question/15117038
I believe that #1 is the lie, but I'm not great at this subject.
Don't you think that element is ferrous i mean iron.
<u>Answer:</u> The amount of water required to prepare given amount of salt is 398.4 mL
<u>Explanation:</u>
To calculate the volume of solution, we use the equation used to calculate the molarity of solution:

We are given:
Molarity of solution = 0.16 M
Given mass of manganese (II) nitrate tetrahydrate = 16 g
Molar mass of manganese (II) nitrate tetrahydrate = 251 g/mol
Putting values in above equation, we get:

Volume of water = Volume of solution = 398.4 mL
Hence, the amount of water required to prepare given amount of salt is 398.4 mL
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.