Bases are iconic compounds that produce negative hydroxide ions (OH-) when dissolved in water. Bases taste bitter, feel slippery, and conduct electricity when dissolved in water.... Bases turn red litmus paper blue. The strength of bases is measured on the pH scale.
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Surface tension
..viscosity is the thickness of a liquid, doesn't fit here...condensation and evaporation are processes not properties.
Answer:
increase
Explanation:
Let's suppose we have a sample of air in a closed container. We heat the container and we want to predict what would happen to the pressure.
According to Gay-Lussac's law, the pressure of a gas is directly proportional to its absolute temperature.
Thus, if we increased the temperature of the air by heating it, its pressure would increase.
If a sample of air in a closed container was heated, the total pressure of the air would increase.
