Answer:- New pressure is 0.942 atm.
Solution:- The volume of the glass bottle would remain constant here and the pressure will change with the temperature.
Pressure is directly proportional to the kelvin temperature. The equation used here is:
Where, 
and 
are initial and final temperatures, 
and 
are initial and final pressures.
= 20.3 + 273.15 = 293.45 K
= -2.0 + 273.15 = 271.15 K
= 1.02 atm
= ?
Let's plug in the values in the equation and solve it for final pressure.
= 0.942 atm
So, the new pressure of the jar is 0.942 atm.
Answer:
Average mass of 6 apple = 1 kg
Explanation:
Given:
Average mass of 5 dozen apple = 10 kg
Find:
Average mass of 6 apple
Computation:
Average mass of 6 apple = [Average mass of 1 apple] x [6 apple]
Average mass of 6 apple = [10/(12 x 5)] x [6]
Average mass of 6 apple = 1 kg
The motion of the molecules decreases.
<u>Explanation</u>:
- Gases are formed when the energy in a system overcomes the attractive forces between the molecules. The gases expand to fill the space they occupy. In this way, the gas molecules interact little. In the gaseous state, the molecules move very quickly. As the temperature decreases, the amount of movement of the individual molecules also decreases.
- The fast-moving particle slows down. When a particle speeds up, it has more kinetic energy. When a particle slows down, it has less kinetic energy. The particles in solid form are commonly connected through electrostatic powers. They don't get enough space to move around, therefore, their speed diminishes, they can't keep their standard speed like in the vaporous or fluid state.
Your answer is B, conservation of mass
Recall that percent yield is given by: %Yeild = actual yeild/theoretical yeild x100
During experiments, there are errors made:
• uncertainty in measurements
• losses of reactants and products
• impurity in reactants
• losses during separation (e.g. filtration or purification)
• Some side reactions might also happen.
Among the given options, only conservation of mass does not contribute to a lower actual yield compared to the theoretical yield.
Saturated fatty acids exhibit a linear structure while unsaturated fatty acids bend, or kink, due to double bonds within the chemical foundation.
