Answer:
Compound X has a molar mass of 316.25 g*mol^-1 and the following composition:
element & mass %
phosphorus & 39.18%
sulfur & 60.82%
Write the molecular formula of X.
Explanation:
The given molecule of phosphorus and sulfur has molar mass --- 316.25 g.
Empirical formula calculation:
element: phosphorus sulfur
co9mposition: 39.185% 60.82%
divide with
atomic mass: 39.185/31.0 g/mol 60.82/32.0g/mol
=1.26mol 1.90mol
smallest mole ratio: 1.26mol/1.26mol =1 1.90mol/1.26 mol =1.50
multiply with 2: 2 3
Hence, the empirical formula is:
P2S3.
Mass of empirical formula is:
158.0g/mol
Given, molecule has molar mass --- 316.25 g/mol
Hence, the ratio is:
316.25g/mol/158.0 =2
Hence, the molecular formula of the compound is :
2 x (P2S3)
=
You convert kinetic energy into thermal energy when you rub two sticks together.
Also water H2O is made of H+ and OH- ions. so when an acidic substance is added to water the concentration of H+ ions increase.
Answer:
The usual cause of sea breeze is the difference in specific heat capacity between land and water Land heats and cools more quickly than water. What is the cause of a sea breeze? The air over the land is warmed and rises, to a greater temperature than that over the sea.
Explanation:
Your answer is C ! <3
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
