From the periodic table:
mass of carbon = 12 grams
mass of hydrogen = 1 gram
mass of nitrogen = 14 grams
mass of oxygen = 16 grams
mass of chlorine = 35.5 grams
Therefore,
molar mass of <span>c17h22clno4 = 17(12) + 22(1) + 35.5 + 14 + 4(16) = 339.5 grams
number of moles = mass / molar mass
number of moles = (23*10^-3) / (339.5)
number of moles = 6.77 * 10^-5 moles
number of atoms = number of moles * Avogadro's number
number of atoms = 6.77*10^-5 * 6.022*10^-23
number of atoms = 4.079 * 10^-27 atoms</span>
Answer:
465mL
Explanation:
Volume of a solution, V =Mass of substance, m/(Molarity of the solution of the substance, M × molar mass of the substance, M.m)
Given in the question,
M=.132M
M.m=23+35.5 = 58.5g/mol
m=3.59g
V= 3.59/(.132×58.5)
V = 0.465L
Volume in mL = volume in L × 1000
= 0.465 × 1000 = 465mL
Therefore, 465mL of a .132M aqueous solution of sodium chloride, NaCl, must be taken to obtain 3.59 grams of the salt
On the left (reactant) side you have 6 N-H bonds and 1 Cl-Cl bond
<span>On the right (product) side you have 4 N-H bonds, 1 N-N bond and 2 H-Cl bonds </span>
<span>Add up the bond energies for each side (multiplying by the number of bonds) and calculate the difference for your ΔHº</span>
A substance intentionally added that affects the nature and quality of food is called food material.
There are seven most important components in food materials: carbohydrates, fats, proteins, vitamins, mineral salts, water and fibre.
Some other examples of food material:
1) Food dyes are chemical substances who gives artificial color to the food.
It is important to know which food dyes are in food because some dyes can cause allergic reactions or cancer.
2) Emulgators are used as an additive to food to emulsify some food.
Emulsions are two or more liquids that are normally not mixable. For example egg yolk and mayonnaise.
More about food dyes: brainly.com/question/23516560
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