Answer:
The main use for hydrogen sulfide is in the production of sulfuric acid and elemental sulfur. ... H2S is used to prepare the inorganic sulfides you need to make those products. As a reagent and intermediate, hydrogen sulfide is beneficial because it can prepare other types of reduced sulfur compounds.
<span>Other than rain what kinds of precipitation are there, the following includes: snow, hail, sleet. Precipitation refers to any things that falls down brought by a natural phenomenon because of a chemical reactions and settles to the bottom of a solution. The higher the degree of the precipitation, the bigger the area has that source.</span>
It would be C, 6.2 x 10^23.
Avogadro's number, or, the mole, is 6.02 x 10^23. Although the grams and molar mass of an element may be different, every element must have the same amount of atoms to obey avogadro's number.
Answer: Decreases the rate of reaction
- Remove water from food by dehydration.
- Transport food in a refrigerated truck.
- Store food in airtight containers.
- Store food in a refrigerator after opening.
Does not decrease the rate of reaction
- Store food in the open air.
- Place food on a warm surface.
Explanation: Dehydration of food excludes water from food which is one of the factor needed by microorganisms for growth, <em>so it decreaese the rate of reaction.</em>
Transporting food in refrigerated trucks lowers the temperature of food and not many microorganisms are active at very low temperatures, so it <em>decreases the rate of reaction.</em>
Storing food in airtight containers excludes air which is one of the factors required for microbial activity, so <em>it decreases reaction rate.</em>
Storing food in refrigerators after opening also <em>lowers the temperature of food and hence the the rate of microbial activit</em>y.
Storing food in the open air <em>does not decrease microbial activity</em> instead it provides microorganisms with the favorable conditions for their activity such as air and water from water vapor in the air.
Placing food on a warm surface <em>does not decrease rate of reaction</em> because microorganisms are very active in warm and humid environments.