Answer:
1. C(2)+H2(1) -> C2H6(1)
2. NH3(2)+O2(3)-> HCN(2)+H2O(3)
I am not sure about the second one.
Thermal energy is the energy of movement.
Answer:
The value of dissociation constant of the monoprotic acid is
.
Explanation:
The pH of the solution = 2.46
![pH=-\log[H^+]](https://tex.z-dn.net/?f=pH%3D-%5Clog%5BH%5E%2B%5D)
![2.46=-\log[H^+]](https://tex.z-dn.net/?f=2.46%3D-%5Clog%5BH%5E%2B%5D)
![[H^+]=0.003467 M](https://tex.z-dn.net/?f=%5BH%5E%2B%5D%3D0.003467%20M)

Initially
0.0144 0 0
At equilibrium
(0.0144-x) x x
The expression if an dissociation constant is given by :
![K_a=\frac{[A^-][H^+]}{[HA]}](https://tex.z-dn.net/?f=K_a%3D%5Cfrac%7B%5BA%5E-%5D%5BH%5E%2B%5D%7D%7B%5BHA%5D%7D)

![x=[H^+]=0.003467 M](https://tex.z-dn.net/?f=x%3D%5BH%5E%2B%5D%3D0.003467%20M)


The value of dissociation constant of the monoprotic acid is
.
Answer:
Hi.
The temperature is approximately zero degrees (0°C)
Explanation:
It is important to keep in mind that in the production of ice cream the decrease in the freezing point of the water present in the mixture is called the antifreeze power of the mixture. In ice cream, the freezing point decrease will be caused by each substance that is dissolved in the mixture: lactose, salts, sugars and any other substance. Each of these substances will contribute to the decrease in the freezing point of the mixture. The phase diagram attached in the file shows the sugar solutions in water. When a solution cools (point A), there comes a time when the freezing curve is reached (point B). At that moment ice begins to appear. As shown in the diagram this temperature is approximately zero degrees (0 ° C).
Answer:
24 is the correct anwer
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