Answer:
The metal has a heat capacity of 0.385 J/g°C
This metal is copper.
Explanation:
<u>Step 1</u>: Data given
Mass of the metal = 21 grams
Volume of water = 100 mL
⇒ mass of water = density * volume = 1g/mL * 100 mL = 100 grams
Initial temperature of metal = 122.5 °C
Initial temperature of water = 17°C
Final temperature of water and the metal = 19 °C
Heat capacity of water = 4.184 J/g°C
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<u>Step 2: </u>Calculate the specific heat capacity
Heat lost by the metal = heat won by water
Qmetal = -Qwater
Q = m*c*ΔT
m(metal) * c(metal) * ΔT(metal) = - m(water) * c(water) * ΔT(water)
21 grams * c(metal) *(19-122.5) = -100 * 4.184 * (19-17)
-2173.5 *c(metal) = -836.8
c(metal) = 0.385 J/g°C
The metal has a heat capacity of 0.385 J/g°C
This metal is copper.
A: C₆H₁₂O₆ + 6H₂O + 6O₂
6CO₂ + 12H₂O = C₆H₁₂O₆ + 6H₂O + 6O₂
Hi!
The correct option would be 3.85x10^(24)
To find the number of atoms in 250g of potassium, we need to first calculate the number of atoms in
1 mole of Potassium = 39g which contains 6.022x10^(23) atoms of K
<em>(Avogadro's constant value for the amount of molecules/atoms in one mole of any substance)</em>
<em>Solution</em>
So as 39g of Potassium contains 6.022x10^(23) K atoms
1g of Potassium would contain 6.022x10^(23) / 39 = 1.544 x10^(22) atoms
So 250g of Potassium would contain 1.544x10^(22) x 250 = 3.86x10^(24) atoms
For every 2 Mol NaOH you would get 1 Mol N2H4
Answer:
Here you go! 50% of your writing piece
Explanation:
Foods produced from or using GM organisms are often referred to as GM foods.
GM foods are developed and marketed because there is some advantage either to the producer or consumer of these GM foods. GM seed developers wanted their products to be accepted by producers and have concentrated on innovations that bring direct benefit to farmers and generally the food industry.
One objective for developing plants based on GM organisms is to improve crop protection. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance towards herbicides.
Resistance against insects is achieved by incorporating into the food plant the gene for toxin production from the bacterium Bacillus thuringiensis. GM crops that inherently produce this toxin have been shown to require lower quantities of insecticides in specific situations, where pest pressure is high.
