A first-order reaction is 81omplete in 264s.The half-life for this reaction (i) t 1/2 = =3.465×10 −3 s.to reach 95% Completion = 285 s.
To measure reaction rates, chemists initiate the reaction, measure the concentration of the reactant or product at different times as the reaction progresses,
For a 0-order response, the mathematical expression that may be employed to determine the half of life is: t1/2 = [R]0/2k. For a first-order reaction, the half of-existence is given by: t1/2 = zero.693/ok. For a 2d-order response, the method for the half-life of the response is: 1/okay[R]0
The 1/2-life of a response (t1/2), is the quantity of time needed for a reactant concentration to lower via half of compared to its initial awareness. Its software is used in chemistry and medicine to are expecting the awareness of a substance over time
Half of the lifestyles is the time required for exactly 1/2 of the entities to decay 50%.
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Answer:
K₂CrO₅
Explanation:
The empirical formula is the simplest formula of a compound. To find the empirical formula, we follow the procedure below:
Elements Potassium Chromium Oxygen
Mass 6.52 4.34 5.34
Molar mass 39 60 16
Number of moles 6.52/39 4.34/60 5.34/16
0.167 0.072 0.333
Divide through by
the smallest 0.167/0.072 0.072/0.072 0.333/0.072
2.3 1 4.6
2 1 5
Empirical formula K₂CrO₅
Answer:
Hope this helps :D
Explanation:
Metal: Aluminum and Copper
Non-Metal: Hydrogen and Flourine
Acid: Sulfuric Acid and Phosphoric Acid
Alkali Metals: Hydrogen and Lithium
Compounds: Water and Carbon Dioxide
Elements: Carbon and Oxygen
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
