Answer:
(a) 7.11 x 10⁻³⁷ m
(b) 1.11 x 10⁻³⁵ m
Explanation:
(a) The de Broglie wavelength is given by the expression:
λ = h/p = h/mv
where h is plancks constant, p is momentum which is equal to mass times velocity.
We have all the data required to calculate the wavelength, but first we will have to convert the velocity to m/s, and the mass to kilograms to work in metric system.
v = 19.8 mi/h x ( 1609.34 m/s ) x ( 1 h / 3600 s ) = 8.85 m/s
m = 232 lb x ( 0.454 kg/ lb ) = 105.33 kg
λ = h/ mv = 6.626 x 10⁻³⁴ J·s / ( 105.33 kg x 8.85 m/s ) = 7.11 x 10⁻³⁷ m
(b) For this part we have to use the uncertainty principle associated with wave-matter:
ΔpΔx > = h/4π
mΔvΔx > = h/4π
Δx = h/ (4π m Δv )
Again to utilize this equation we will have to convert the uncertainty in velocity to m/s for unit consistency.
Δv = 0.1 mi/h x ( 1609.34 m/mi ) x ( 1 h/ 3600 s )
= 0.045 m/s
Δx = h/ (4π m Δv ) = 6.626 x 10⁻³⁴ J·s / (4π x 105.33 kg x 0.045 m/s )
= 1.11 x 10⁻³⁵ m
This calculation shows us why we should not be talking of wavelengths associatiated with everyday macroscopic objects for we are obtaining an uncertainty of 1.11 x 10⁻³⁵ m for the position of the fullback.
It is natural and u can't by it
Answer:
chocolate
Explanation:
chocolate is 17,196 litres per 1kg.
Answer:
look at the graph
Explanation:
We know that as temperature increases, solubility increases.So, when there is a rise in temperature, as more solute become dissolved, the saturation point will be lifted and more amount of solute will be needed to reach saturation.
Here, when the temperature was 20oC, 38 g of salt was needed for saturation. As the temperature is increased by 15oC, at 35oC more amount of salt was needed to reach saturation(45g). So a 15oC rise in temperature caused a 7 g rise in the amount of salt needed for saturation. So, if temperature is increased additionally through 10oC, an approximate 4.5 g of salt will be needed more to reach the saturation. That is at 45oC, the amount of salt at saturation will be approximately 49.5 g.
So, the temperature and solubility as well as temperature and amount of salt at saturation are linearly related(directly proportional)