The standard formation equation for glucose C6H12O6(s) that corresponds to the standard enthalpy of formation or enthalpy change ΔH°f = -1273.3 kJ/mol is
C(s) + H2(g) + O2(g) → C6H12O6(s)
and the balanced chemical equation is
6C(s) + 6H2(g) + 3O2(g) → C6H12O6(s)
Using the equation for the standard enthalpy change of formation
ΔHoreaction = ∑ΔHof(products)−∑ΔHof(Reactants)
ΔHoreaction = ΔHfo[C6H12O6(s)] - {ΔHfo[C(s, graphite) + ΔHfo[H2(g)] + ΔHfo[O2(g)]}
C(s), H2(g), and O2(g) each have a standard enthalpy of formation equal to 0 since they are in their most stable forms:
ΔHoreaction = [1*-1273.3] - [(6*0) + (6*0) + (3*0)]
= -1273.3 - (0 + 0 + 0)
= -1273.3
The correct answer is approximately 11.73 grams of sulfuric acid.
The theoretical yield of water from Al(OH)3 is lower than that of H₂SO₄. As a consequence, Al(OH)3 is the limiting reactant, H₂SO₄ is in excess.
The balanced equation is:
2Al(OH)₃ + 3H₂SO₄ ⇒ Al₂(SO₄)₃ + 6H₂O
Each mole of Al(OH)3 corresponds to 3/2 moles of H₂SO₄. The molecular mass of Al(OH)3 is 78.003 g/mol. There are 15/78.003 = 0.19230 moles of Al(OH)3 in the five grams of Al(OH)3 available. Al(OH)3 is in limiting, which means that all 0.19230 moles will be consumed. Accordingly, 0.19230 × 3/2 = 0.28845 moles of H₂SO₄ will be consumed.
The molar mass of H₂SO₄ is 98.706 g/mol. The mass of 0.28845 moles of H₂SO₄ is 0.28845 × 98.706 = 28.289 g
40 grams of sulfuric acid is available, out of which 28.289 grams is consumed. The remaining 40-28.289 = 11.711 g is in excess, which is closest to the first option, that is, 11.73 grams of H₂SO₄.
Answer:
"Hydrogen is still available outside the core, so hydrogen fusion continues in a shell surrounding the core. The increasingly hot core also pushes the outer layers of the star outward, causing them to expand and cool, transforming the star into a red giant."
Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
