Answer:
Mass = 40.4 g
Explanation:
Given data:
Mass in gram = ?
Volume of SO₂ = 14.2 L
Temperature = standard = 273 K
Pressure = standard = 1 atm
Solution:
The given problem will be solve by using general gas equation,
PV = nRT
P= Pressure
V = volume
n = number of moles
R = general gas constant = 0.0821 atm.L/ mol.K
T = temperature in kelvin
1 atm × 14.2 L = n × 0.0821 atm.L/ mol.K × 273 K
14.2 atm.L = n × 22.41 atm.L/ mol
n = 14.2 atm.L/22.41 atm.L/ mol
n = 0.63 mol
Mass of sulfur dioxide:
Mass = number of moles × molar mass
Mass = 0.63 mol × 64.1 g/mol
Mass = 40.4 g
Answer:
The equilibrium will be shifted to lift with the formation of a brown gelatinous precipitate of Fe(OH)₃.
Explanation:
- Le Chatelier's principle states that <em>"when any system at equilibrium for is subjected to change in concentration, temperature, volume, or pressure, then the system readjusts itself to counteract the effect of the applied change and a new equilibrium is established that is different from the old equilibrium"</em>.
- The addition of NaOH will result in the formation of Fe(OH)₃ precipitate which has a brown gelatinous precipitate.
- The formation of this precipitate cause removal and decrease of Fe³⁺ ions.
- According to Le Chatelier's principle, the system will be shifted to lift to increase Fe³⁺ concentration and reduce the stress of Fe³⁺ removal and readjust the equilibrium again. So, the [Fe(SCN)²⁺] decreases.
- Increasing [Fe³⁺] will produce a yellow color solution that contains a brown gelatinous precipitate of Fe(OH)₃.
Hi,
Homogeneous mixture 2
Heterogeneous 3
Mixture 1
Solution 5
Compound 4
Explanation:
Combustion of a compound is the reaction with oxygen , hence , the process of combustion is an oxidation reaction.
The carbohydrates contain more amount of oxygen as compared to the fats ,
Hence ,
carbohydrates , have a lot of oxygen contents , are are already partially oxidized , but fats have lower oxygen content .
Therefore ,
The partially oxidized carbohydrates are very difficult to oxidized in comparison to fats .
