Answer:
Gaseous nitrogen has unique chemical and physical properties that make it suitable for use in food processing. Nitrogen is inert which means it will not react with prepared food materials, which can alter their aromas or flavors. Also, gaseous nitrogen will effectively displace oxygen minimizing oxidation and the growth of microorganisms that cause foods to lose their freshness and deteriorate faster.
Explanation:
Source: https://www.generon.com/using-nitrogen-gas-in-food-packaging/
Answer:
A base.
Explanation:
Basic solutions give OH- ions.
Answer:
Option D) Compound B may have a lower molecular weight.
Explanation:
Compound A and B are standing at the same temperature yet compound A is evaporating more slowly than compound B.
This simply indicates that compound B have a lower molecular weight than compound A.
This can further be seen when gasoline and kerosene are placed under same temperature. The gasoline will evaporate faster than kerosene because the molecular weight of the gasoline is low when compared to that of the kerosene.
Assuming we have 100 g of sample
30.45/MW of N 14g = 2.175
69.55/MW of O 16g = 4.34
4.34/2.185 = 2
for every 1 mole of N we have 2 moles of O
so the empirical formula would be NO2
without having the molecular weight of the entire molecule the molecular formula can not be determined with the information in your question
Answer:
Explanation:
Oxyacids are acid containing oxygen; they are also known as acid-alcohol or acid-phenol. As said earlier, the strength of these acids increases with increases in the polarity of these compounds. So, what makes the polarity is as a result of the electronegative substituents attached to it. Halogen family possesses the highest electronegativity in the periodic table, and electronegativity decreases down the group.
The ranking of the oxyacids in order of decreasing acid strength from strongest to weakest acid is:
HClO3 > . HClO2 > HClO > HBrO
