Fats , oils , waxes and sterols are collectively known as lipidsand the true fats contain only carbon , hydrogen and oxygen
Your question is incomplete. However, I found a similar problem fromanother website as shown in the attached picture.
To solve this problem, you must know that at STP, the volume for any gas is 22.4 L/mol. So,
Moles O₂: 156.8 mL * 1 L/1000 mL* 1 mol/22.4 L = 0.007 moles
Mass calcium: 0.007 mol O₂ * 2 mol Ca/1 mol O₂ * 40 g/mol Ca =
<em> 0.56 g Ca</em>
The pressure of the gas used in the weather balloon increases to expand the balloon.
Explanation:
- Weather balloons contain the boxes where the weather measurement instruments are present that is attached to the large balloon.
- Weather balloon uses gases like Hydrogen or Helium. When the weather balloon rises to the atmosphere, the air pressure decreases. This leads to the increase in the pressure of hydrogen or Helium gas used in the weather balloon. This expands the balloon.
- The gas particles hits the balloon container and generates the pressure. The increase of pressure thus helps the weather balloon to move in a constant speed through the atmosphere.
Answer: Common sources of error include instrumental, environmental, procedural, and human. All of these errors can be either random or systematic depending on how they affect the results. Make sure you have your problem, hypothesis, evidence, analyze the data, ask yourself if the evidence supports ur hypothesis, draw conclusions, and communicate your results!
Explanation:
The single most important chemical weathering agent is Carbon dioxide.
Weathering refers to the process that change the physical and chemical character of rock at or near the surface. Weathering has a dramatic impact on the composition of Earth's atmosphere. Chemical weathering removes carbon dioxide from the atmosphere, allowing it to be transformed into limestone and stored in the crust. Without chemical weathering, the elevated levels of carbon dioxide in the atmosphere would have long made Earth too hot to sustain life.
