Answer:
Collisions between gas particles are elastic; there is no net gain or loss of kinetic energy.
Explanation:
When a gas is paced in a container, the molecules of the gas have little or no intermolecular interaction between them. There is a lot of space between the molecules of the gas.
The gas molecules move at very high speed and collide with each other and with the walls of container.
The collision of these particles with each other is perfectly elastic hence the kinetic energy of the colliding gas particles do not change.
Answer:
249 L
Explanation:
Step 1: Write the balanced equation
C₃H₈(g) + 5 O₂(g) → 3 CO₂(g) + 4 H₂O(g)
Step 2: Calculate the moles of CO₂ produced from 5.00 moles of C₃H₈
The molar ratio of C₃H₈ to CO₂ is 1:3. The moles of CO₂ produced are 3/1 × 5.00 mol = 15.0 mol
Step 3: Convert "30.0°C" to Kelvin
We will use the following expression.
K = °C + 273.15
K = 30.0°C + 273.15 = 303.2 K
Step 4: Calculate the volume of carbon dioxide
We will use the ideal gas equation.
P × V = n × R × T
V = n × R × T/P
V = 15.0 mol × 0.0821 atm.L/mol.K × 303.2 K/1.50 atm
V = 249 L
The balanced equation that shows the reaction between oxalic acid and permanganate ion in an acidic medium is: 2MnO4- + 5H2C2O4 + 6H+ -> 2Mn(2+) + 10CO2 + 8H2O. Thus, 1 mole of oxalic acid reacts with 0.4 mole of permanganate ion. This was obtained using stoichiometry:
1 mol H2C2O4 x (2 mol MnO4-/ 5 mol H2C2O4) = 0.4 mol MnO4-
In this redox reaction, the permanganate is reduced to manganese(II) ion.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
