Answer: low temperature
Explanation:-
S.I or M.K.S is a system for defining physical units as meter, kilogram, second, ampere, kelvin or celcius, candela, and mole together with a set of prefixes to indicate multiplication or division by a power of ten for measuring length, mass, time , current, temperature and amount of substance respectively.
Given :
lake length = 563 kilometers = 
High temperature =
Low temperature =
annual precipitation =762 mm= 
Thus low temperature in units of Fahrenheit is not an S.I unit of measurement.
Answer:
1. 31.25 mL
2. 1.98 g/L
3. 0.45 g/mL
Explanation:
For each of the problems, you need to perform unit conversions. You need to use the information given to you to convert to a specific unit.
1. You need volume (mL). You have density (g/mL) and mass (g). Divide mass by density. You will cancel out mL and be left with g.
(50.0 g)/(1.60 g/mL) = 31.25 mL
2. You are given grams and liters. You need to find density with units g/L. This means that you have to divide grams by liters.
(0.891 g)/(0.450 L) = 1.98 g/L
3. You have to find density again but this time with units g/mL. Divide the given mass by the volume.
(10.0 g)/(22.0 mL) = 0.45 g/mL
Answer:
Oxygen has 2 energy levels
Explanation:
Answer:
Explanation:
3Sn(NO3)2 (aq) + 2Cr(s) → 2Cr(NO3)3(aq ) + 3Sn(S )
Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
