Molarity = moles of solute/volume of solution in liters.
The solute here is NaCl, of which we have 46.5 g. To calculate the molarity of an NaCl solution, we need to know the number of moles of NaCl. To convert from grams to moles, we divide the mass by the molar mass of NaCl. The molar mass of NaCl is the sum of the atomic masses of Na and Cl: 23 amu + 35 amu = 58 amu. For our purposes, we can regard amu as equivalent to grams/mole.
(46.5 g)/(58 g/mol) = 0.8017 moles NaCl.
Now that we know both the number of moles of our NaCl solute and the volume of the solution, we can calculate the molarity:
(0.8017 moles NaCl)/(2.2 L) = 0.364 M.
<h3>1.<u> Answer;</u></h3>
False
<h3><u>Explanation;</u></h3>
Bases have some of the following properties;
- They have a bitter taste
- They have a slimy, or soapy feel on fingers
- Most bases react with acids and precipitate salts.
- Strong bases may react violently with acids.
- Bases turn red litmus paper blue
<h3>2. <u>Answer;</u></h3>
An acid
<h3><u>Explanation;</u></h3>
- When acids are dissolved in water, the concentration of the acid decreases and it becomes dilute.
- It dissociates in water to give H+ ions or hydrogen ions.
- All acidic solutions contain more hydrogen ions than hydroxide ions, therefore when added to water it increases the concentration of H+ ions in water, as water is a neutral substance whose concentration of H+ ions is equal to OH-.
Answer:
See Explanation
Explanation:
Let us find the number of moles of each element
For iron = 2.24g/56 = 0.04 moles
For oxygen = 0.96 g/16 = 0.06 moles
Then we divide by the lowest ratio;
0.04/0.04 and 0.06/0.04
1 and 2
We Thus obtain 1 : 1.5
Multiplying through by 2 we have; 2 : 3
The formula of the oxide formed is Fe2O3
The balanced equation is;
4Fe + 3O2 ------> 2Fe2O3
Answer:
glucose
Explanation:
Starch -
Starch is generated by the plants , and is a granular , white , organic compound .
The general formula of the starch is (C₆H₁₀O₅)ₙ , the n shows it to be a polymer , and it is composed of small monomers of glucose , that are linked at the alpha 1 , 4 linkages.
Starch is is colorless , and tasteless powder.
The most simplest form of starch is the linear polymer amylose , and the branched one amylopectin.
