Answer:
the percentage of carpet is calcium carbonates is 12.456734190
2.75 x 10^24
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The boiling point of HF is higher than the boiling point of 
, and it is higher than the boiling point of 
.
<h3>What is the boiling point?</h3>
The boiling point is the temperature at which the pressure exerted by the surroundings upon a liquid is equalled by the pressure exerted by the vapour of the liquid.
has weak dispersion force attractions between its molecules, whereas liquid HF has strong ionic interactions between 
and 
ions.
Only London Forces are formed - Therefore more energy is required to break the intermolecular forces in HF than in the other hydrogen halides and so HF has a higher boiling point.
and will only have intra-molecular attractions and there will be no hydrogen bonds present in them. As a result, their boiling point will be lower.
Hence, the boiling point of HF is higher than the boiling point of , and it is higher than the boiling point of .
Learn more about the boiling point:
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Answer:
ΔS° = 180.5 J/mol.K
Explanation:
Let's consider the following reaction.
4 NH₃(g) + 5 O₂(g) → 4 NO(g) + 6 H₂O(g)
The standard molar entropy of the reaction (ΔS°) can be calculated using the following expression.
ΔS° = ∑np × S°p - ∑nr × S°r
where,
ni are the moles of reactants and products
S°i are the standard molar entropies of reactants and products
ΔS° = 4 mol × S°(NO(g)) + 6 × S°(H₂O(g)) - 4 mol × S°(NH₃(g)) - 5 mol × S°(O₂(g))
ΔS° = 4 mol × 210.8 J/K.mol + 6 × 188.8 j/K.mol - 4 mol × 192.5 J/K.mol - 5 mol × 205.1 J/K.mol
ΔS° = 180.5 J/K
This is the change in the entropy per mole of reaction.
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
