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Anarel [89]
3 years ago
13

What is the net ionic equation resulting from a reaction of aqueous solutions of nitric acid and sodium hydroxide?

Chemistry
1 answer:
dsp733 years ago
4 0

Answer:

equals ABC

Explanation:

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Which kind of bond occurs when two atoms share an electron
Dmitriy789 [7]

Answer:

<h2>Covalent bond</h2>

Explanation:

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4 years ago
The ____________________ metals are all of the elements located in groups 3-12 on the Periodic Table.
S_A_V [24]

Answer:

Transition Metals are all of the elements kn group 3-12.

6 0
4 years ago
If 9.5 atms of pressure were increased to 25 atms of pressure, what would be the final volume
nordsb [41]

Answer:

The final volume of the gas is 36.1 L.

Explanation:

Given:

Initial pressure of the gas is, P_1=9.5\ atm

Final pressure of the gas is, P_2=25\ atm

Initial volume of the gas is, V_1=95\ L

Final volume of the gas is, V_2=?

Here, we shall use Boyle's Law which states that for a process under constant temperature, the pressure of the gas changes inversely with the change in volume.

Here, the pressure is increased. So, the volume of the gas is decreased.

Therefore, as per Boyle's Law:

P_1V_1=P_2V_2\\9.5\times 95=25V_2\\902.5=25V_2\\V_2=\frac{902.5}{25}\\V_2=36.1\ L

So, the final volume of the gas is 36.1 L.

4 0
3 years ago
Please help
professor190 [17]

Answer:

I don't know if this is right but try it. The amount of water vapor in the air is called absolute humidity. The amount of water vapor in the air as compared with the amount of water that the air could hold is called relative humidity. This amount of space in air that can hold water changes depending on the temperature and pressure.

6 0
3 years ago
Monosodium glutamate (msg) in soup, iodine in table salt, and beet extract in strawberry ice cream are all examples of
Ghella [55]

Monosodium glutamate (msg) in soup, iodine in table salt, and beet extract in strawberry ice cream are all examples of  additives.

Food additives are substances that are usually added to enhance the flavor, appearance or stability of packaged/non-packaged foods. They can be derived from plant or animal sources or synthetically produced. These additives usually undergo safety assessments by the World health Organization (WHO) before it is approved for consumption.

8 0
3 years ago
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