Answer:
0.054 mol O
Explanation:
<em>This is the chemical formula for acetic acid (the chemical that gives the sharp taste to vinegar): CH₃CO₂H. An analytical chemist has determined by measurements that there are 0.054 moles of carbon in a sample of acetic acid. How many moles of oxygen are in the sample?</em>
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Step 1: Given data
- Chemical formula of acetic acid: CH₃CO₂H
- Moles of carbon in the sample: 0.054 moles
Step 2: Establish the appropriate molar ratio
According to the chemical formula, the molar ratio of C to O is 2:2.
Step 3: Calculate the moles of oxygen in the sample
We will use the molar ratio to determine the moles of oxygen accompanying 0.054 moles of carbon.
0.054 mol C × (2 mol O/2 mol C) = 0.054 mol O
Hey there!
Label A: Sublimation
Label B: Condensation
Label C: Melting
Remember sublimation is the transition of a substance directly from the solid to the gas state, without passing through the liquid state. Condensation is the conversion of a vapor or gas to a liquid. Melting is becoming liquefied by heat.
Hope this helps!
An acid is a proton donor
Group 17 is the most readily reduced elements on the periodic table, meaning that they are so close to being a stable elements, only missing 1 electron to complete their valance electron shell. Thus they will essentially react with anything to get that last electron!
Group 1 elements are extremely reactive because they are the most readily oxidized, they are very close to reaching stability by giving up only 1 electron. Thus they will react with almost anything to give up their electron.
Answer:
Amy can apply the Tyndall Beam effect ,by shining a beam of light through the sample solution.
Explanation:
The chemical test for starch is add iodine solution to the tested sample which is yellow/brown and observe the color change to blue/black color. However, the physical test to distinguish simple sugars from starch is the shine a beam of light through the sample solution. Because that sample solution contained no simple sugars, then the presence of starch in the solution will be indicated by dispersal of light because the large starch molecules are enough to affect the light.
