Apples turn brown when exposed to air because it undergoes aerial oxidation. Due to this, when the inside of the apple is exposed to the air containing oxygen and water, it turns brown. When apple is uncut, skin of the apple protects it from this process.
If the peeled apple in kept in the refrigerator, the oxidation reaction is greatly slowed down. This is because, rate of chemical reaction decreases with temperature. Hence, in refrigerator it would take several days for it to turn brown.
Answer:
I think that the trend that would be seen in the time column of the data table would be that the number of seconds would increase. I know this because for each flask, the concentration of sodium thiosulfate decreases, since less of it is being mixed with more water. Also, when the concentration of a substance decreases, then the reaction rate also decreases, as there will be fewer collisions with sulfuric acid if there are fewer moles of sodium thiosulfate. When there are fewer collisions in a reaction, the reaction itself will take longer, and so when the sodium thiosulfate is diluted, the reaction takes more time.
Explanation:
<em>I verify this is correct. </em>
The formula C2H4 can be classified as both a molecular formula
and an empirical formula. The answer is number 4.
Answer:
random internal motion of atoms and molecule
Explanation:
The primary cause of diffusion is the random internal motion of atoms and molecules.
Randomness of atoms and molecules results in diffusion.
- Diffusion is the movement of particles from a region of high concentration to that of lower concentration.
- Substances often tend to spread out over the concentration gradient.
- Therefore, they have this propensity to be randomized.
