1) mass composition
N: 30.45%
O: 69.55%
-----------
100.00%
2) molar composition
Divide each element by its atomic mass
N: 30.45 / 14.00 = 2.175 mol
O: 69.55 / 16.00 = 4.346875
4) Find the smallest molar proportion
Divide both by the smaller number
N: 2.175 / 2.175 = 1
O: 4.346875 / 2.175 = 1.999 = 2
5) Empirical formula: NO2
6) mass of the empirical formula
14.00 + 2 * 16.00 = 46.00 g
7) Find the number of moles of the gas using the equation pV = nRT
=> n = pV / RT = (775/760) atm * 0.389 l / (0.0821 atm*l /K*mol * 273.15K)
=> n = 0.01769 moles
8) Find molar mass
molar mass = mass in grams / number of moles = 1.63 g / 0.01769 mol = 92.14 g / mol
9) Find how many times the mass of the empirical formula is contained in the molar mass
92.14 / 46.00 = 2.00
10) Multiply the subscripts of the empirical formula by the number found in the previous step
=> N2O4
Answer: N2O4
Answer:
a) 231.9 °C
b) 100% Sn
c) 327.5 °C
d) 100% Pb
Explanation:
This is a mixture of two solids with different fusion point:
<u>Given that Sn has a lower fusion temperature it will start to melt first at that temperature. </u>
So the first liquid phase forms at 231.9 °C and because Pb starts melting at a higher temperature, that phase's composition will be 100% Sn.
The mixture will be completely melted when you are a the higher melting temperature of all components (in this case Pb), so it will all in liquid phase at 327.5 °C.
At that temperature all Sn was already in liquid state and, therefore, the last solid's composition will be 100% Pb.
Answer:
There are 232 calories in the bar
Explanation:
Carbohydrates and protein are both 4 calories per gram, while fat is 9 calories per gram.
Answer:
The answer to your question is: letter B
Explanation:
Data
3.58 x 10⁴ cal to joules
1 calories --------------- 4.184 joules
3.58 x 10⁴ cal----------- x
x = ( 3.58 x 10⁴ x 4.184) / 1
x = 149787.2 joules
x = 1.5 x 10⁵ J
Answer: covalent bond
Explanation: The carbon-hydrogen bond is a bond between carbon and hydrogen atoms that can be found in many organic compounds.
