Answer: The value of
for the half-cell reaction is 0.222 V.
Explanation:
Equation for solubility equilibrium is as follows.

Its solubility product will be as follows.
![K_{sp} = [Ag^{+}][Cl^{-}]](https://tex.z-dn.net/?f=K_%7Bsp%7D%20%3D%20%5BAg%5E%7B%2B%7D%5D%5BCl%5E%7B-%7D%5D)
Cell reaction for this equation is as follows.

Reduction half-reaction:
, 
Oxidation half-reaction:
,
= ?
Cell reaction: 
So, for this cell reaction the number of moles of electrons transferred are n = 1.
Solubility product, ![K_{sp} = [Ag^{+}][Cl^{-}]](https://tex.z-dn.net/?f=K_%7Bsp%7D%20%3D%20%5BAg%5E%7B%2B%7D%5D%5BCl%5E%7B-%7D%5D)
= 
Therefore, according to the Nernst equation
At equilibrium,
= 0.00 V
Putting the given values into the above formula as follows.

= 
= 0.577 V
Hence, we will calculate the standard cell potential as follows.



= 0.222 V
Thus, we can conclude that value of
for the half-cell reaction is 0.222 V.
Answer:
The correct option is;
B. Increase by $4 billion
Explanation:
In Gross Domestic Product, (GDP) calculation based on the spending or expenditure approach, the spending components of the countries different economic groups are calculated
The formula for the GDP can be expressed as follows;
GDP = C + G + I + NX
Where;
C = Consumer spending or private sector consumption
G = Spending by the government
I = Economic investment
NX = Net export of goods by the economy.
Density is defined as the ratio of mass and volume. The formula of density is:
-(1)
Density of milk =
(given)
Volume of milk =
(given)
Substituting the values in formula (1):



Hence, the mass of the milk is
.
Explanation:
it's probably gonna be the secondary consumer, energy is lost/reduced as it goes up the food chain
(2) A corn field is an ecosystem, in it, you'll find the interaction of both animals, insects, microorganisms and plants in it
C Generally,an increase in temperature will increase enzyme activity. But if temperatures get too high, enzyme activity will diminish and the protein (the enzyme) will denature. ... Repeated cycles of freezing and thawing can denature proteins.