Because the concentration of molecules in the gas phase increases with increasing pressure, the concentration of dissolved gas molecules in the solution at equilibrium is also higher at higher pressures
Answer:
hot air rises and expanded the balloon
Explanation:
thats it.
Explanation:
a) The amount of heat released by coffee will be absorbed by aluminium spoon.
Thus, 
To calculate the amount of heat released or absorbed, we use the equation:

Also,
..........(1)
where,
q = heat absorbed or released
= mass of aluminium = 45 g
= mass of coffee = 180 g
= final temperature = ?
= temperature of aluminium = 
= temperature of coffee = 
= specific heat of aluminium = 
= specific heat of coffee= 
Putting all the values in equation 1, we get:
![45 g\times 0.80J/g^oC\times (T_{final}-24^oC)=-[180 g\times 4.186J/g^oC\times (T_{final}-83^oC)]](https://tex.z-dn.net/?f=45%20g%5Ctimes%200.80J%2Fg%5EoC%5Ctimes%20%28T_%7Bfinal%7D-24%5EoC%29%3D-%5B180%20g%5Ctimes%204.186J%2Fg%5EoC%5Ctimes%20%28T_%7Bfinal%7D-83%5EoC%29%5D)

80.30 °C is the final temperature.
b) Energy flows from higher temperature to lower temperature.Whenever two bodies with different energies and temperature come in contact. And the resulting temperature of both bodies will less then the body with high temperature and will be more then the body with lower temperature.
So, is our final temperature of both aluminium and coffee that is 80°C less than initial temperature of coffee and more than the initial temperature of the aluminum.
Answer:
Sucrose is a disaccharide composed of alpha D gluose and beta D fructose linked together by beta 2,alpha1 glycosidic linkage.
Explanation:
The specificity of glycosidic linkage very much essential to choose the substrate for the synthesis of specific disaccharide.
For example sucrose contain beta 2,alpha1 glycosidic linkage that means the hydroxyl group of anomeric carbon of one monosaccharide(fructose) should remain in beta conformation and the hydroxyl group of other monosaccharide(glucose) should remain in alpha conformation.
Answer:
B. as a food preservative in the manufacture of detergents
.........