Answer:
no work was needed. Blinking does not require using energy sometimes we blink without thinking.
Explanation:
Answer:
1. Orbital diagram
2p⁴ ║ ↑↓ ║ "↑" ║ ↑
2s² ║ ↑↓ ║
1s² ║ ↑↓ ║
2. Quantum numbers
- <em>n </em>= 2,
- <em>l</em> = 1,
= 0,
= +1/2
Explanation:
The fill in rule is:
- Follow shell number: from the inner most shell to the outer most shell, our case from shell 1 to 2
- Follow the The Aufbau principle, 1s<2s<2p<3s<3p<4s<3d<4p<5s<4d<5p<6s<4f<5d<6p<7s<5f<6d<7p
- Hunds' rule: Every orbital in a sublevel is singly occupied before any orbital is doubly occupied. All of the electrons in singly occupied orbitals have the same spin (to maximize total spin).
So, the orbital diagram of given element is as below and the sixth electron is marked between " "
2p⁴ ║ ↑↓ ║ "↑" ║ ↑
2s² ║ ↑↓ ║
1s² ║ ↑↓ ║
The quantum number of an electron consists of four number:
- <em>n </em>(shell number, - 1, 2, 3...)
- <em>l</em> (subshell number or orbital number, 0 - orbital <em>s</em>, 1 - orbital <em>p</em>, 2 - orbital <em>d...</em>)
(orbital energy, or "which box the electron is in"). For example, orbital <em>p </em>(<em>l</em> = 1) has 3 "boxes", it was number from -1, 0, 1. Orbital <em>d</em> (<em>l </em>= 2) has 5 "boxes", numbered -2, -1, 0, 1, 2
(spin of electron), either -1/2 or +1/2
In our case, the electron marked with " " has quantum number
- <em>n </em>= 2, shell number 2,
- <em>l</em> = 1, subshell or orbital <em>p,</em>
= 0, 2nd "box" in the range -1, 0, 1
= +1/2, single electron always has +1/2
The answer is: (5696 J) / (155 g) / (40.0 - 25.0)°C = 2.45 J/g·°C
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.