Answer:
C . causes environmental acidification due to production of sulfuric acid.
The lab report contains the theory, process, data and calculation of the experiment. The theory and process are remains fixed for a particular experiment. Thus there is no chance to get error from these two part. The calculation depends upon the reading or data of the experiment. The calculation is also unique and based on the data. Thus the error come from the data of the experiment. As for example for a titration experiment the data recorded in the process from the burret is the source of error, on which the calculation depends.
<span>When heating copper in the final step, the bright copper color changes to a dull brown. I think this process will make the percent recovery low because a change in color can mean some reacted. Hope this answers the question. Have a nice day.</span>
Answer:
A. Condensation
B. Evaporation
Explanation:
Condensation releases energy when water vapor condenses to form water droplets. Evaporation absorbs energy whenever it changes from liquid to gas, the heat from the sun heats the water up and absorbs energy.
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.
