26 because you need to do 54-28=26
The atomic mass number is the number of protons AND neutrons together.
Answer:
likely be the same
Explanation:
this is because we have one color that both atoms share (green). both sample 1 and sample 2 have green and another color. yet, since they share one color, they are likely similar
add up the mass of protons and neutrons
The chemical formula for the compound containing 8.6 mol of sulfur and 3.42 mol of phosphorus is P₂S₅
<h3>How do I determine the formula of the compound?</h3>
From the question given above, the following data were obatined:
- Sulphur (S) = 8.6 moles
- Phosphorus (P) = 3.42 mole
- Chemical formula =?
The chemical formula of the compound can be obtained as follow:
Divide by their molar mass
S = 8.6 / 32 = 0.26875
P = 3.42 / 31 = 0.11032
Divide by the smallest
S = 0.26875 / 0.11032 = 2.44
P = 0.11032 / 0.11032 = 1
Multiply by 2 to express in whole number
S = 2.44 × 2 = 5
P = 1 × 2 = 2
Thus, the chemical formula is P₂S₅
Learn more about empirical formula:
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Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.