The questions tha science can answer are those can be tested to try to find a definite answer.
For example, whether light is wave or particle is matter of science.
Questions that cannot have a definite answer are the field of religion or philosophy, and are out of the boundaries of science.
For example, does a criminal deserve the punishment of not seeing light? It is a moral question, which to be responded needs the intervention of philosophy and that could have different anwers at different times and in different societies.
Hey there,
Question : <span>A climate with short cool summers and long, bitterly cold winters is the?
Answer : D, Tundra Climate
Hope this helps :))
<em>~Top♥</em>
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<span>1 trial : you have nothing to compare the result with - you don't know if it's a mistake.
2 trials : you can compare results - if very different, one may have gone wrong, but which one?
3 trials : if 2 results are close and 3rd far away, 3rd probably unreliable and can be rejected.
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First calculate the enthalpy of fusion. M, C and m,c = mass and
specific heat of calorimeter and water; n, L = mass and heat of fusion
of ice; T = temperature fall.
L = (mc+MC)T/n.
c=4.18 J/gK. I assume calorimeter was copper, so C=0.385 J/gK.
1. M = 409g, m = 45g. T = 22c, n = 14g
L = (45*4.18+409*0.385)*22/14 = 543.0 J/g.
2. M = 409g, m = 49g, T = 20c, n = 13g
L = (49*4.18+409*0.385)*20/13 = 557.4 J/g.
3. M = 409g, m = 54g, T = 20c, n = 14g
L = (54*4.18+409*0.385)*20/14 = 547.4 J/g.
(i) Estimate error in L from spread of 3 results.
Average L = 549.3 J/g.
average of squared differences (variance) = (6.236^2+8.095^2+1.859^2)/3 = 35.96
standard deviation = 5.9964
standard error = SD/(N-1) = 5.9964/2 = 3 J/g approx.
% error = 3/547 x 100% = 0.5%.
(ii) Estimate error in L from accuracy of measurements:
error in masses = +/-0.5g
error in T = +/-0.5c
For Trial 3
M = 409g, error = 0.5g
m = 463-409, error = sqrt(0.5^2+0.5^2) = 0.5*sqrt(2)
n =(516-463)-(448-409)=14, error = 0.5*sqrt(4) = 1.0g
K = (mc+MC)=383, error = sqrt[2*(0.5*4.18)^2+(0.5*0.385)^2] = 2.962
L = K*T/n
% errors are
K: 3/383 x 100% = 0.77
T: 0.5/20 x 100% = 2.5
n: 1.0/14 x 100% = 7.14
% errors in K and T are << error in n, so we can ignore them.
% error in L = same as in n = 7% x 547.4 = 40 (always round final error to 1 sig fig).
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The result is (i) L= 549 +/- 3 J/g or (ii) L = 550 +/- 40 J/g.
Both are very far above accepted figure of 334 J/g, so there is at least
one systematic error in the experiment or the calculations.
eg calorimeter may not be copper, so C is not 0.385 J/gK. (If it was
polystyrene, which absorbs/ transmits little heat, the effective value
of C would be very low, reducing L.)
Using +/- 40 is probably best (more cautious).
However, the spread in the actual results is much smaller; try to explain this discrepancy - eg
* measurements were "fiddled" to get better results; other Trials were made but only best 3 were chosen.
* measurements were more accurate than I assumed (eg masses to nearest 0.1g but rounded to 1g when written down).
Other sources of error:
L=(mc+MC)T/n is too high, so n (ice melted) may be too small, or T (temp fall) too high - why?
* it is suspicious that all final temperatures were 0c - was this
actually measured or just guessed? a higher final temp would reduce L.
* we have assumed initial and final temperature of ice was 0c, it may
actually have been colder, so less ice would melt - this could explain
small values of n
* some water might have been left in container when unmelted ice was
weighed (eg clinging to ice) - again this could explain small n;
* poor insulation - heat gained from surroundings, melting more ice,
increasing n - but this would reduce measured L below 334 J/g not
increase it.
* calorimeter still cold from last trial when next one started, not
given time to reach same temperature as water - this would reduce n.
Hope This Helps :)
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Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
<span>Carbon (C) is most likely to form covalent bonds with Beryllium (Be) or Sodium (Na) because they are both metals and covalent bonds are metals that share their valence electrons with the gases / non-metals to get to the stable octet. Krypton is a gas and Selenium is a metalloid</span>
