Answer:
The answer to your question is 1.2 moles of copper
Explanation:
Data
mass of copper = 75 g
moles = ?
Process
1.- Look in the periodic table for the atomic mass of copper.
Atomic mass = 63.55 g/mol
2.- Use proportions to determine the moles of copper in 75 g
63.55 g of copper -------------------- 1 mol
75 g of copper -------------------- x
Use cross multiplication
x = (75 x 1) / 63.55
x = 75 / 63.55
x = 1.18 moles ≈ 1.2 moles of copper
Answer:
Concept: Advanced Chemistry Techniques
- Use the periodic table to locate the nearest noble gas (At the far right)
- P is #15 and the nearest noble gas is #10 NE
Elastic-no loss of kinetic energy
inelastic-kinetic energy is changed to another kind of energy
Your skeletal system consists of all the 206 bones and the 360 joints in the human body. This includes the cells, protein fibers and minerals that make up your bones.
Answer:
1. Vegetable oil, which is a liquid at room temperature, is used in making cake batter. <u>Unsaturated</u>
2. Chocolate, which is solid at room temperature, is derived from a seed. <u>Saturated</u>
3. Butter<u>,</u> which is a solid at room temperature, is often used in cooking. <u>Saturated</u>
4. The oil inside flaxseed oil pills is liquid at room temperature. <u>Unsaturated</u>
Explanation:
Saturated fats are those kinds of fat that do not have a double bond between their carbon atoms when represented structurally. At room temperature, they tend to assume the solid-state, and they are mostly obtained from animal sources. Unsaturated fats do have a minimum of one double bond between their carbon atoms and tend to assume the liquid phase. They are mostly obtained from plant sources.<em> </em>
1. Vegetable oil is obtained from a plant source and is, therefore, unsaturated fat.
2. Chocolate even though it comes from cocoa is solid at room temperature and is mostly comprised of saturated fat.
3. Butter a solid at room temperature is mostly made up of saturated fat and is sourced from animals.
4. Flaxseed oil obtained from a plant source is mostly unsaturated fat.
