Answer:
The correct answer is 199.66 grams per mole.
Explanation:
Based on law of effusion given by Graham, a gas rate of effusion is contrariwise proportionate to the square root of molecular mass, that is, rate of effusion of gas is inversely proportional to the square root of mass. Therefore,
R1/R2 = √ M2/√ M1
Here rate is the rate of effusion of the gas expressed in terms of number of mole per uni time or volume, and M is the molecular mass of the gas.
Rate Q/Rate N2 = √M of N2/ √M of Q
The molecular mass of N2 or nitrogen gas is 28 grams per mole and M of Q is molecular mass of Q and based on the question Q needs 2.67 times more to effuse in comparison to nitrogen gas, therefore, rate of Q = rate of N2/2.67
Now putting the values we get,
rate of N2/2.67/rate of N2 = √28/ √M of Q
√M of Q = √ 28 × 2.67
M of Q = (√ 28 × 2.67)²
M of Q = 199.66 grams per mole
CO2 and H2O react to form H2CO3 and two bonds are broken each in CO and H2O to form H2CO3.
<h3>What is chemical bonding?</h3>
Chemical bonding refers to the forces of attraction which hold atoms of the same or different elements together in order to form stable compounds or molecules .
Chemical bonding may be either ionic or covalent.
The greater the number of bonds in a compound, the more stable the compound.
During chemical reactions, bonds are broken and new binds are formed.
There are two bonds each in CO2 and H2O.
This, in the reaction between CO2 and H2O react to form H2CO3, , the number of bonds broken in H2O is two and in CO2 is two.
Learn more about chemical bonding at: brainly.com/question/819068
Answer:
10/9
Explanation:
First, let's convert 1/3 and 7/9 so that the have the same denominator. To do this let's find the least common multiple of 3 and 9.
List the multiples of 3 and 9:
3: 3, 9
9: 9
They have a least common multiple of 9
We need to convert 1/3 so it has a denominator of 9:
1/3*3/3 (we can multiply it by 3/3 because any number over itself is 1) = 3/9
s-3/9=7/9
Add 3/9 to both sides to isolate s
s=10/9
Food code is like sort of a guide to ensure that the food is presented according decent standards, unadulterated and correctly presented to the customer.
It is published every four years by the " U.S Food and Drug Administration".