The intermolecular force that attracts two nonpolar molecules is London dispersion forces, which are also called induced dipole-induced
Answer:
1. 4FeCl3 + 3O2 → 2Fe2O3 + 6Cl2
2. 6 moles of Cl2
Explanation:
1. The balanced equation for the reaction. This is illustrated below:
4FeCl3 + 3O2 → 2Fe2O3 + 6Cl2
2. Determination of the number of mole of Cl2 produce when 4 moles of FeCl3 react with 4 moles. To obtain the number of mole of Cl2 produced, we must determine which reactant is the limiting reactant.
This is illustrated below:
From the balanced equation above,
4 moles of FeCl3 reacted with 3 moles of O2.
Since lesser amount of O2 (i.e 3 moles) than what was given (i.e 4 moles) is needed to react completely with 4 moles of FeCl3, therefore FeCl3 is the limiting reactant and O2 is the excess reactant.
Finally, we can obtain the number of mole Cl2 produced from the reaction as follow:
Note: the limiting reactant is used as it will produce the maximum yield of the reaction since all of it is used up in the reaction.
From the balanced equation above,
4 moles of FeCl3 will react to produced 6 moles of Cl2.
A. The radioactive decay equation is N = N0
where T is the
half-life (5730 years), N0 is the number of atoms at time t = 0 and
N is the number at time t.
Rewriting this as:
(N/N0) = 
Since N = (1/8) N0 and
substituting known values:
1/8 = 
Taking ln of both
sides:
ln(1/8)= -ln(2)*t/5730
t = - 5730 * ln(1/8) /
ln (2)
t = 17,190 years
The tree was cut down 17,190
years ago.
B. N0 = 1,500,000 carbon-14 atoms
Since N = (1/8) N0
N = 187,500 carbon
atoms left
If we have a neutral atom, then it has the same number protons and neutrons.
The number protons and neutrons for neutral atom shows atomic number.
"A neutral atom has an atomic number of 20" means that atom has 20 protons (that give charge "+ 20" ) and 20 electrons (that give charge "-20").
Answer is 20 electrons.
Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.
When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.
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