Answer:
8608.18 balloons
Explanation:
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Data needed:
Enthalpy of propane formation: 103.85kJ / mol
Specific heat capacity of air: 1.009J · g ° C
Density of air at 100 ° C: 0.946kg / m3
Density of propane at 100 ° C: 1.440kg / m3
First we will calculate the propane heat (C3H8)
3000g * (1mol / 44g) * (103.85kJ / mol) * (1000J / 1kJ) = 7.08068 * 10 ^ 6 J
Then we can calculate the mass of the air with the heat formula
Q = mc delta T
m = Q / c delta T = (7.08068 * 10 ^ 6 J) / (1.009J / kg ° C * (100-25) ° C) =
m = 93566.96kg
We now calculate the volume of a balloon.
V = 4/3 * pi * r ^ 3 = 4/3 * 3.14 * 1.4m ^ 3 = 11.49m ^ 3
Now we calculate the mass of the balloon
mg = 0.946kg / m3 * 11.49m ^ 3 = 10.87kg
The amount of balloons is
93566.96kg / 10.87kg = 8608.18 balloons
The answer is d Thus, the first energy level holds 2 * 1^2 = 2 electrons, while the second holds 2 * 2^2 = 8 electrons. Each orbital. The third energy level can hold up to 18 electrons, meaning that it is not full when it has only electrons.
Answer:
the lighter fresh water rises up and over the salt water
Explanation:
this is because the salt water is denser
If a carbohydrate, like xylulose, has five carbon atoms and a carbonyl group on the second carbon, it is called a(n) keto pentose.
These consist of glycogen, cellulose, as well as starch. Benedict's reagent can be used as a test to see if there are lots of simple carbohydrates present. When it interacts with lowering sugars, it changes from turquoise to yellow or orange. These contain unbound aldehyde but rather ketone groups in simple carbohydrates.
Sugars and starches are examples of carbohydrates. They contain carbon, hydrogen, and oxygen, which appear in the ratio 1:2:1. Size-based categories for carbohydrates include monosaccharides, disaccharides, or polysaccharides. Carbohydrates act as sources of power as their main purpose.
Therefore, If a carbohydrate, like xylulose, has five carbon atoms and a carbonyl group on the second carbon, it is called a(n) keto pentose.
To know more about carbohydrate
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