Catalytic hydrogenation causes the oil to become saturated. So hydrogenated vegetable oil has fewer trans fatty acids and thereby less kinks. The greater the unsaturation (double bonds) the higher is the "kinks" in the fatty acid chains. Hydrogenated vegetable oil have higher melting point causing them to be solids at room temperature such as margarine. In the absence of double bonds (hydrogenated) the fatty acids pack tightly in a crystal lattice. Hydrogenated vegetable oil is likely to clog arteries.
<span>molar mass of MgCl2
= 24.32 + 2 x (35.45) = 95.22 g</span><span>
<span>16.4g MgCl2 x (1 mol MgCl2/95.22
g MgCl2) = 0.172 mol MgCl2 </span>
</span>
<span>0.172 mol MgCl2 x (6.022 x 10^23/1 mol
MgCl2) = 10.36 x 10^22 atoms<span> </span></span>
The balanced chemical reaction is:
<span>C + H2O → CO + H2
</span>
We are given the amount of carbon to be used in this reaction. This will be the starting point of the reaction.
<span>34 g C ( 1 mol C / 12.01 g C ) ( 1 mol H2/ 1 mol C) (2.02 g H2 / 1 mol H2) = 5.72 g H2
Apparently, the correct answer is not in the given choices.</span>
Answer:
8.82 x 10^-4 grams
Explanation:
We use the unit conversion method and the conversion using prefixes. Micro means 10^-6 grams, so multiplying it by 882 g results in the value shown in the answer
Balanced equation:
<span>2 HCl + 1 Ca(OH)</span>₂<span> = 1 CaCl</span>₂<span> + 2 H</span>₂<span>O
</span>
hope this helps!
