Covalent bond is the term that is being used to describe the bonds in the compounds that are created due to the sharing of one or more electrons. One of the best example of the simplest covalent bond is the bond that is being created when two isolated hydrogen atoms come together to form an H2 molecule. An isolated hydrogen atom has one proton and electron being combined by the force of attraction from the opposite-charged articles. When a pair of isolated hydrogen atom combines, two forces of attraction are created coming from each of the isolated hydrogen atom.
Answer:
23430.4 J.
Explanation:
From the question given above, the following data were obtained:
Mass (M) = 70 g
Initial temperature (T₁) = 10 °C
Final temperature (T₂) = 90 °C
Specific heat capacity (C) = 4.184 J/gºC
Heat (Q) required =?
Next, we shall determine the change in the temperature of water. This can be obtained as follow:
Initial temperature (T₁) = 10 °C
Final temperature (T₂) = 90 °C
Change in temperature (ΔT) =?
ΔT = T₂ – T₁
ΔT = 90 – 10
ΔT = 80 °C
Finally, we shall determine the heat energy required to heat up the water. This can be obtained as follow:
Mass (M) = 70 g
Change in temperature (ΔT) = 80 °C
Specific heat capacity (C) = 4.184 J/gºC
Heat (Q) required =?
Q = MCΔT
Q = 70 × 4.184 × 80
Q = 23430.4 J
Therefore, 23430.4 J of heat energy is required to heat up the water.
Answer: 44,8 l. of CO2 and 72 g. of water will be produced
Explanation:
Answer:
- Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages. or
- Starch is a long-chain polymer of glucose molecules joined together. or
- A starch is a complex polysaccharide made up of a large number of glucose units joined together by glycosidic bonds.
Explanation:
starch, a white, granular, organic chemical that is produced by all green plants. Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents.
Starch is amongst the most abundant plant products and is a mixture of two polymers, amylose and amylopectin. During food processing starch is transformed by hydrothermal treatments. ... The structure of starch is also influenced by specific and non-specific interactions with other food constituents and ingredients.
