Answer:
Different types of hot or cold items can be stored in a thermos and power cannot enter or exit the system when the thermos lid is tightly closed
Explanation:
Closed systems are those that do not interact or do not exchange energy with the environment that surrounds them, that is why internal temperatures and conditions are maintained.
The human body is an open system, that is, it would be the opposite of the thermos since we constantly exchange energy with the environment through sweating, emission of gases, urine, feces, and the ingestion of food.
Thermoses are systems specially created to maintain a medium, it will be maintained if its lid is hermetically closed to prevent heat leakage or entry in situations of cold fluids.
M(P)=3.72 g
M(P)=31 g/mol
m(Cl)=21.28 g
M(Cl)=35.5 g/mol
n(P)=m(P)/M(P)
n(P)=3.72/31=0.12 mol
n(Cl)=m(Cl)/M(Cl)
n(Cl)=21.28/35.5=0.60 mol
P : Cl = 0.12 : 0.60 = 1 : 5
PCl₅ - is the empirical formula
Answer:
<em>17500 calories</em> of chocolate bars are needed to eat to gain 5 pounds.
Explanation:
We can use ratios to calculate the answer using the information given in the question.
1 pound : 3500 grams
5 pounds : x grams
As it is given that the individual is burning no calories, we do not have to factor in any additional numbers.
<u><em>Method</em><em> </em><em>A</em><em>:</em></u>
To go from 1 in the first ratio to 5 in the second ratio, they multipled 1 by 5. Hence, to go from 3500 in the first ratio to x in the second ratio, we must multiply by 5.
x = 3500 × 5
x = 17500
<em><u>Method B</u>:</em>
To solve for the answer x, we can convert the ratios into fractions.
1 / 5 = 3500 / x
3500 / x = 1 / 5
To make x the subject, multiply the denominator of the left fraction with the numerator of the right fraction and place it on the left side. Then multiply the numerator of the left fraction with the denominator of the right fraction and place it on the right side.
x = 5 × 3500
x = 17500
Answer:
D
Explanation:
The longer handles distribute the force across a longer distance.
Answer:
iodine.
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