Answer: Please see answer below
Explanation:
Mecury vapor lamp is better to use than Sodium vapor light, this is because because
---The Filaments of the lamp in sodium emit fast moving electrons, which causes valence electrons of the sodium atoms to excite to higher energy levels which when electrons after being excited, relax by emitting yellow light which concentrates on the the monochromatic bright yellow part of the visible spectrum which is about 580-590 or about (589nm) which will fall incident on the calibrations making it difficult to see
While
In Mercury vapor lamp, The emitted electrons from the filaments, after having been excited by high voltage, hit the mercury atoms but the excited electrons of mercury atoms relax and emits an ultraviolet uv invisible lights falling on the mecury vapour lamp to produce white light covering a wide range of (380-780 nm) which is visible that is why it is used for calibrations purposes in lightening applications.
Answer: Ice Cream all day
Explanation:
Well ice cream it just alot better then cake
Answer:
more drag is created because the air molecules are not moving out of the way of the airplane
Explanation:
A vessel that contains a mixture of nitrogen and butane has a pressure of 3.0 atm at 126.9 °C and a pressure of 1.0 atm at 0 °C. The mole fraction of nitrogen in the mixture is 0.33.
A vessel contains a gaseous mixture of nitrogen and butane. At 126.9 °C (400.1 K) the pressure is due to the mixture is 3.0 atm.
We can calculate the total number of moles using the ideal gas equation.

At 0 °C (273.15 K), the pressure due to the gaseous nitrogen is 1.0 atm.
We can calculate the moles of nitrogen using the ideal gas equation.

The mole fraction of nitrogen in the mixture is:

A vessel that contains a mixture of nitrogen and butane has a pressure of 3.0 atm at 126.9 °C and a pressure of 1.0 atm at 0 °C. The mole fraction of nitrogen in the mixture is 0.33.
Learn more: brainly.com/question/2060778
Capsaicin is the chemical in the peppers, and then milk reverses it by using casein (A fat loving compound) to bond to the capsaicin and wash it away. Hope this helps!