Answer:
1) ΔG°r(298 K) = - 28.619 KJ/mol
2) ΔG°r will decrease with decreasing temperature
Explanation:
- CO(g) + H2O(g) → H2(g) + CO2(g)
1) ΔG°r = ∑νiΔG°f,i
⇒ ΔG°r(298 K) = ΔG°CO2(g) + ΔG°H2(g) - ΔG°H2O(g) - ΔG°CO(g)
from literature, T = 298 K:
∴ ΔG°CO2(g) = - 394.359 KJ/mol
∴ ΔG°CO(g) = - 137.152 KJ/mol
∴ ΔG°H2(g) = 0 KJ/mol........pure substance
∴ ΔG°H2O(g) = - 228.588 KJ/mol
⇒ ΔG°r(298 K) = - 394.359 KJ/mol + 0 KJ/mol - ( - 228.588 KJ/mol ) - ( - 137.152 KJ7mol )
⇒ ΔG°r(298 K) = - 28.619 KJ/mol
2) K = e∧(-ΔG°/RT)
∴ R = 8.314 E-3 KJ/K.mol
∴ T = 298 K
⇒ K = e∧(-28.619/(8.314 E-3)(298) = 9.624 E-6
⇒ ΔG°r = - RTLnK
If T (↓) ⇒ ΔG°r (↓)
assuming T = 200 K
⇒ ΔG°r(200 K) = - (8.314 E-3)(200)Ln(9.624E-3)
⇒ ΔG°r (200K) = - 19.207 KJ/mol < ΔG°r(298 K) = - 28.619 KJ/mol
6.9 Sleps 1. (8)(13) = 15 2. 104/15 = 15/15 3. 6.93333333 4. 6.9 Sleps
Answer:
6.48 L
Explanation:
From the question,
Applying
PV/T = P'V'/T'......................... Equation 1
P = initial pressure of the helium balloon, V = Initial volume of the balloon, T = Initial temperature of the balloon, P' = Final pressure of the balloon, T' = Final temperature of the balloon, V' = Final volume of the balloon.
make V' the subject of the equation
V' = PVT'/P'T......................... Equation 2
Given: P = 1 atm, V = 4.5 L, T' = 253 K, T= 293 K, P' = 0.6 atm
Substitute these values into equation 2
V' = (4.5×1×253)/(0.6×293)
V' = 1138.5/175.8
V' = 6.48 L
Answer:
32, 30 and 41
Explanation:
The problem here is to find the number of:
Protons, neutrons and electrons in Ge²⁺
In this ion,
We must understand that for a net positive charge to remain on an atom, the number of protons must be greater than the number of electrons.
Ge is Germanium with atomic number of 32;
So the number of protons is 32
Since the atom has lost two electrons;
Number of electrons now is 32 - 2 = 30
Number of neutrons is 41 from the periodic table.
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
