Mass per unit volume is nothing but density of an body density = Mass/Volume. hope this helps. :)
Answer :
An egg cooking is an endothermic reaction.
A candle burning and Plaster & water combining and becoming warm are exothermic reaction.
Salt being added to water, with no change in temperature neither endothermic nor exothermic reaction.
Explanation :
- Endothermic reaction : It is a type of reaction in which energy is absorbed in the form of heat from the surroundings.
- Exothermic reaction : It is a type of reaction in which energy is released in the form of heat from the system.
An egg cooking : In this process, the energy is absorbed in the form of heat.
A candle burning and Plaster & water combining and becoming warm : In both the process, the energy is released in the form of heat.
Salt being added to water, with no change in temperature : In this process, neither energy released nor absorbed.
The question is improperly formatted.
What is the concentration of H+ ions in a 2.2 M solution of HNO3.
Answer:-
2.2 moles of H+ per litre
Explanation:-
M stands for molarity. 2.2 M means 2.2 moles of HNO3 is present per litre of the solution.
Now HNO3 has just 1 H in it's formula. HNO3 would give H+. So 2.2 moles of HNO3 would mean 2.2 moles of H+ per litre.
Answer:
an increase in 1-butene was observed when t-butoxide was used
Explanation:
When a base reacts with an alkyl halide, an elimination product is formed. This reaction is an E2 reaction.
Here we are to compare the reaction of two different bases with one substrate; 2-bromobutane. Both reactions occur by the E2 mechanism but follow different transition states due to the size of the base.
The Saytzeff product, 2-butene, is obtained when the methoxide is used while the non Saytzeff product, 1-butene, is obtained when t-butoxide is used.
The Saytzeff rule is reliable in predicting the major products of simple elimination reactions of alkyl halides given the fact that a small/strong bases is used for the elimination reaction. Therefore hydroxide, methoxide and ethoxide bases give similar results for the same alkyl halide substrate. Bulky bases such as tert-butoxide tend to yield a higher percentage of the non Saytzeff product and this is usually attributed to steric hindrance.
Answer:
135°F
Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of 135°F (57.2 °C).
Explanation:
Hope it helps you...
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