Answer:
The order would be: X-Rays, Visible Light, and Infrared Waves.
X-Rays have the shortest wavelength out of all three, then Visible Light, and Infrared Waves have the longest wavelength of the three.
Explanation:
So basically, the LONGER the wavelength, the lower the energy. and the SHORTER the wavelength, the higher the energy. For example, Radio waves are the WEAKEST out of all the types of waves because they have the LONGEST wavelengths. Gamma Rays are the STRONGEST out of all the types of waves because they have the SHORTEST wavelengths. So Radio Waves have the lowest energy, and Gamma Rays have the highest energy.
Here is a list of all the types of waves in order from shortest wavelength to longest wavelengths:
Gamma Rays (Shortest Wavelengths, High Energy), then X-Rays would be the second strongest, then Ultraviolet waves, then Visible Light, then Infrared waves, then Microwaves, and lastly Radio Waves (Longest Wavelengths, Low Energy).
The catalyst (4) decreases the activation energy required for a reaction, by holding reactants in place
The difference between all of them in the make-up of the R group.
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.
Cu(NO3)2>NO2+CuO+O2 balanced: 2Cu(NO3)2=4NO2+2CuO+O2
