0.0006 in scientific notation is 6 × 10-4
<h2>Step by step Explanation:</h2>
All numbers in scientific notation or standard form are written in the form
m × 10n, where m is a number between 1 and 10 ( 1 ≤ |m| < 10 ) and the exponent n is a positive or negative integer.
To convert 0.0006 into scientific notation, follow these steps:
Move the decimal 4 times to right in the number so that the resulting number, m = 6, is greater than or equal to 1 but less than 10
Since we moved the decimal to the right the exponent n is negative
n = -4
Write in the scientific notation form m × 10n
= 6 × 10-4
Therefore,
6 × 10-4 is the scientific notation form of 0.0006 number and 6e-4 is the scientific e-notation form for 0.0006
<h2>HOPE IT HELPS ☺️</h2>
Answer:
1 tell your family difrent ways to safe water
2 dont leave the water running when you brush your teeth
3 dont dump cups of water out for no reason
Explanation:
Answer:
H₂SO₄
Explanation:
We have a compound formed by 0.475 g H, 7.557 g S, 15.107 g O. In order to determine the empirical formula, we have to follow a series of steps.
Step 1: Calculate the total mass of the compound
Total mass = mass H + mass S + mass O = 0.475 g + 7.557 g + 15.107 g
Total mass = 23.139 g
Step 2: Determine the percent composition.
H: (0.475g/23.139g) × 100% = 2.05%
S: (7.557g/23.139g) × 100% = 32.66%
O: (15.107g/23.139g) × 100% = 65.29%
Step 3: Divide each percentage by the atomic mass of the element
H: 2.05/1.01 = 2.03
S: 32.66/32.07 = 1.018
O: 65.29/16.00 = 4.081
Step 4: Divide all the numbers by the smallest one
H: 2.03/1.018 ≈ 2
S: 1.018/1.018 = 1
O: 4.081/1.018 ≈ 4
The empirical formula of the compound is H₂SO₄.
The air escapes into the atmosphere.
An <em>emulsion</em> is a colloidal dispersion of one liquid in another liquid in which it does not dissolve.
<em>Ice cream</em> is essentially an emulsion of the fat in milk with a sugar solution trapped in a network of small ice crystals. Other chemicals are added to prevent the emulsion from separating, and air bubbles are mixed into the semisolid mixture.
<em>Up to 50 %</em> of the volume of ice cream can be air.
When the ice cream melts, the air bubbles are <em>no longer trapped</em>. They just escape into the atmosphere.
If you re-freeze the melted ice cream, its volume will be much less than the original.
