The average atomic mass of your mixture is 1.03 u
.
The average atomic mass of H is the weighted average of the atomic masses of its isotopes.
We multiply the atomic mass of each isotope by a number representing its relative importance (i.e., its % abundance).
Thus,
0.99 × 1.01 u = 0.998 u
0.002 × 2.01 u = 0.004 u
0.008 × 3.02 u = <u>0.024 u</u>
TOTAL = 1.03 u
Answer:
6 C(s) + 3 O₂(g) + 2 Fe₂O₃(s) → 4 Fe(s) + 6 CO₂(g)
Explanation:
Iron can be formed in two steps.
Step 1: 2 C(s) + O₂(g) → 2 CO(g)
Step 2: Fe₂O₃(s) + 3 CO(g) → 2 Fe(s) + 3 CO₂(g)
In order to get the net chemical equation, we will multiply the first step by 3, the second step by 2, and then add them.
6 C(s) + 3 O₂(g) → 6 CO(g)
+
2 Fe₂O₃(s) + 6 CO(g) → 4 Fe(s) + 6 CO₂(g)
--------------------------------------------------------------------------------------------------
6 C(s) + 3 O₂(g) + 2 Fe₂O₃(s) + 6 CO(g) → 6 CO(g) + 4 Fe(s) + 6 CO₂(g)
6 C(s) + 3 O₂(g) + 2 Fe₂O₃(s) → 4 Fe(s) + 6 CO₂(g)
Similarities:
they both made sediment into soil
they both form the earth
they both made sediments have cracks
differences:
physical is reliant usually on contact with atmospheric condition
chemical transforms rocks into sediments while physical only breaks it down
chemical uses chemical reactions
(a brainliest would be appreciated)
Answer:
Collagen is a "fibrous proteins" present in the extracellular matrix.
Explanation:
Protein are made up of hundreds or thousands of smaller units called amino acids and is made of carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and is found in many foods. Proteins are organic molecules found in living organisms.
There are three types of proteins; fibrous, globular, and membrane.
Collagen which is a fibrous proteins, form muscle fiber, tendons, connective tissue and bone.
Collagen are naturally occurring proteins that consist of single molecules made up of amino-acids, which are in turn built of carbon, oxygen and hydrogen. It is mostly found in fibrous tissues such as tendons, ligaments, and skin.
The synthesis of collagen occurs in two stages: intracellular and extracellular.
Collagen is an abundant connective tissues such as cartilage, tendons, bones, and ligaments. Collagen is a contributing factor to variation in meat tenderness and texture.
Ionic compounds form between metals and non metals.
