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.
Answer:
See explanation
Explanation:
Calcium carbide reacts with water to yield acetylene gas and calcium hydroxide as follows;
CaC2(s)+2H2O(g)⇋Ca(OH)2(s)+C2H2(g)
This now shows us that the equation as written in the question is wrong. Since the equation for the reaction of calcium carbide and water as shown in the question is wrong, the equation can not be balanced.
1.matter is made up of small particles
2.particles of matter are in constant random motion
Explanation:
1.Particles eg of salt can be crashed into smaller particles 2.When you sprinkle pollen grains on water in a beaker and observe using a hand lens U'll see they are moving randomly
