Answer: Anna stated that ionic compounds have high melting point and low boiling point. The error in the statement is that ionic compound have low boiling point, instead ionic compounds have high boiling point, because in an ionic compound, the force of attraction working between two ions is very strong and hence the bonds present are very strong, and a lot of energy is needed to break them
You’re correct, matter is made up of heat energy and chemical energy
all matter contains heat because it is the result of the movement of atoms, molecules, or ions in solids, liquids, and gases.
all matter also contains chemical energy. chemical energy is stored in the bonds of chemical compounds so atoms and molecules are held together by chemical energy
hope this helps :)
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Atomic mass Calcium ( Ca) = 40.078 u.m.a
40.078 g --------------- 6.02x10²³ atoms
187 g ------------------- ??
187 x ( 6.02x10²³) / 40.078 =
1.125x10²⁶ / 40.078 = 2.808x10²⁴ atoms
hope this helps!
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