Answer:
Explanation:
element - a basic substance that can't be simplified (hydrogen, oxygen, gold, etc...) molecule - two or more atoms that are chemically joined together (H2, O2, H2O, C6H12O6, etc...) compound - a substance that contains more than one element (H2O, C6H12O6, etc...)
Answer:
See explaination
Explanation:
Going by the clues that it is between Silver Flouride (AgF) and Sodium Fluoride (NaF) and since it is an aqueous solution , the 1 liter bottle is likely to be Sodium Chloride( NaCl). Going by the reaction,
AgF + NaCl= AgCl + NaF
Here, the color of AgCl is white, hence the solution cannot be AgCl.
Determination of NaCl
Determination of NaCl can be done by Mohr's Method or Volhard's method. But results in Volhard's method are more accurate . Its uses the method of back titration with Potassium Thiocynate which forms a AgCl precipitate . Prior to titration,excess AgNO3 ( The problem also has a clue that excess reagents are present in the lab ) is added to the NaCl solution so that all the Cl- ions react with Ag+. Fe3+ is then added as an indicator and the solution is titrated with KSCN to form a silver thiocyannite precipitate (AgSCN). Once all the silver has reacted, a slight excess of SCN- reacts with Fe3+ to form Fe(SCN)3 dark red complex. The concentration of Cl- is determined by subtracting the titer findings of Ag+ ions that reacted to form AgSCN from the Ag NO3 moles added to the solution. This is used because pH of the solution is acidic. If the pH of solution is basic, Mohr's method is used.
Reactions
Ag+ (aq)+ Cl-(aq) = AgCl(aq)
Ag+(aq) + SCN-(aq) = AgSCN(aq)
Fe3+(aq) + SCN-(aq) = [FeSCN]2- (aq)
Answer:
It was not until he was 50 years old, in 1859.
Explanation:
Answer:
3.91 minutes
Explanation:
Given that:
Biacetyl breakdown with a half life of 9.0 min after undergoing first-order reaction;
As we known that the half-life for first order is:
where;
k = constant
The formula can be re-written as:
Let the initial amount of butter flavor in the food be 
= 100%
Also, the amount of butter flavor retained at 200°C 
= 74%
The rate constant
To determine how long can the food be heated at this temperature and retain 74% of its buttery flavor; we use the formula:
Substituting our values; we have:
t = 3.91 minutes
∵ The time needed for the food to be heated at this temperature and retain 74% of its buttery flavor is 3.91 minutes
Answer:
a
Explanation:
because I said so and I think it's right
