Answer:
C. It decreases by a factor of 4
Explanation:
F1 = kq1*q2/r²
F2 = kq1*q2/(2r)² = kq1*q2/(4r²) = kq1*q2/(r²*4) = F1/4
To be honest I don’t even know
pH=6.98
Explanation:
This is a very interesting question because it tests your understanding of what it means to have a dynamic equilibrium going on in solution.
As you know, pure water undergoes self-ionization to form hydronium ions, H3O+, and hydroxide anions, OH−.
2H2O(l]⇌H3O+(aq]+OH−(aq]→ very important!
At room temperature, the value of water's ionization constant, KW, is equal to 10−14. This means that you have
KW=[H3O+]⋅[OH−]=10−14
Since the concentrations of hydronium and hydroxide ions are equal for pure water, you will have
[H3O+]=√10−14=10−7M
The pH of pure water will thus be
pH=−log([H3O+])
pH=−log(10−7)=7
Now, let's assume that you're working with a 1.0-L solution of pure water and you add some 10
Answer:
Option D. 4.02 kJ
Explanation:
A simple calorimetry problem
Q = m . C . ΔT
ΔT = Final T° - Initial T°
C = Specific heat capacity
m = mass
Let's replace the data
Q = 125 g . 2.42 J/g∘C . (34.8°C -21.5 °C)
Q= 4023.25 J
We must convert the answer to kJ
4023.25 J . 1kJ /1000 =4.02kJ
Apples turn brown when exposed to air because it undergoes aerial oxidation. Due to this, when the inside of the apple is exposed to the air containing oxygen and water, it turns brown. When apple is uncut, skin of the apple protects it from this process.
If the peeled apple in kept in the refrigerator, the oxidation reaction is greatly slowed down. This is because, rate of chemical reaction decreases with temperature. Hence, in refrigerator it would take several days for it to turn brown.
