Answer:
they are molecules with normal bonds rather than partial bonds and can occasionally be isolated.
Explanation:
In chemistry, reaction intermediates are species that are formed from reactants and are subsequently being transformed into products as the reaction progresses. In other words, reaction intermediates are species that do not appear in a balanced reaction equation but occur somewhere along the reaction mechanism of a non-elementary reaction. They are usually short lived species that possess a high amount of energy. They may or may not be isolated.
They are often molecular species with normal bonds unlike activated complexes that are sometimes hypervalent species.
Answer: Option (b) is the correct answer.
Explanation:
The given data is as follows.
mass = 0.508 g, Volume = 0.175 L
Temperature = (25 + 273) K = 298 K, P = 1 atm
As per the ideal gas law, PV = nRT.
where, n = no. of moles = 
Hence, putting all the given values into the ideal gas equation as follows.
PV =
1 atm \times 0.175 L =
= 71.02 g
As the molar mass of a chlorine atom is 35.4 g/mol and it exists as a gas. So, molar mass of
is 70.8 g/mol or 71 g/mol (approx).
Thus, we can conclude that the gas is most likely chlorine.
Hi there! Air and sunlight can definitely be reused. Those are abundant and renewable resources. Therefore, A and D are eliminated. There is a limited amount of water, however, it's impossible to run out of it to the point that there's no more on Earth. C is out. The only answer choice that makes sense is coal, because it's a nonrenewable resource, and it takes millions of years to make more of. It's a fossil fuel, so once we use them up, we can't get anymore during our lives. The answer is B: coal.
Are spotted cats cuter than solid-colored cats?
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.