Answer: Many people assume the original carrot colour is orange, when in fact all the different carrot colours available nowadays come from one common, colourless ancestor, the wild carrot (Daucus carota).
The taste difference between different colored carrots like orange, purple, red, white, and yellow isn't extreme. It isn't even as wide a range as different colored tomatoes. Yet there is some bit of a change to the flavor. It's often slight and it's subtle, mainly showing up when eating carrots raw. You can also understand the taste difference in different colored carrots by cooking them up or roasting them.
Answer:
![K_{c} = [\text{C}]^{2}[\text{[D]}](https://tex.z-dn.net/?f=K_%7Bc%7D%20%3D%20%5B%5Ctext%7BC%7D%5D%5E%7B2%7D%5B%5Ctext%7B%5BD%5D%7D)
Explanation:

The general formula for an equilibrium constant expression is
![K_{c} = \dfrac{[\text{Products}]}{[\text{Reactants}]}](https://tex.z-dn.net/?f=K_%7Bc%7D%20%3D%20%5Cdfrac%7B%5B%5Ctext%7BProducts%7D%5D%7D%7B%5B%5Ctext%7BReactants%7D%5D%7D)
Solids and liquids are not included in the equilibrium constant expression.
Thus, for this reaction,
![K_{c} = [\textbf{C}]^{\mathbf{2}}\textbf{[D]}](https://tex.z-dn.net/?f=K_%7Bc%7D%20%3D%20%5B%5Ctextbf%7BC%7D%5D%5E%7B%5Cmathbf%7B2%7D%7D%5Ctextbf%7B%5BD%5D%7D)
I think the effect of increasing temperature would be; the equilbrium will shift back wards. Increase in temperature favors backward reaction since the forward reaction is exothermic and the backward reaction is endothermic. Therefore, the equilibrium will shift back wards, and there will be more reactants (H2 and Cl2) compared to the products