Explanation:
In CO₂ there's 2 double bonds.
Structure:
O=C=O (linear) (180°)
Therefore,
Option C is correct✔
I believe the correct answer would be that b<span>oiling points and melting points are similar because they both involve the change in a state of a material, but they are different because boiling point involves a change from a liquid to a gas and melting point involves a change from a solid to a liquid. Boiling and melting are phase changes that can happen to a substance however they differ in the process that happens.</span>
The percentage of glucose given is m/v. This means that the given percentage of volume consists of mass.
In this solution, percentage of glucose is 5.5% m/v.
This means that 5.5% of the volume is the mass of glucose.
Given volume is 285 mL.
Therefore mass of glucose is 5.50% of 285 mL = (5.5*285)/100
mass of glucose = 15.67 g
<span>The balanced chemical equation for this reaction is:
2NaOH (aq)+H2SO4 (aq) → Na2SO4 (aq)+2H2O (l)
According to question, 60 ml of NaOH solution was used for neutralizing 40 ml of 0.50M H2SO4.
The no. of moles of H2SO4 is calculated using the equation:
mol solute = (molarity) (L soln)
mol H2SO4 = 0.50 M x 0.040 L = 0.02 moles of H2SO4
As per the equation, the number of moles of NaOH used is:
0.02 moles of H2SO4 (2 mol NaOH) (1 mol H2SO4) = 0.04 moles of NaOH
Therefore, using the given volume of NaOH, the concentration or molarity of NaOH can be calculated using the formula :
Molarity = mol solute/L soln = 0.04 mol NaOH/0.06 L = 0.67 M
Therefore, the concentration of NaOH is 0.67 M.</span>
Explanation:
The reason as to why the dark chocolate always melted the fastest was because of it's colour. It was a darker shade than the milk and white chocolate and the sun naturally absorbs dark colours therefore it melted faster.

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