50 grams or 50,000 mili grams is the mass of solute in 1000 grams of a solution having a concentration of 5 parts per million.
Explanation:
Total mass of solution = 1000 grams or 1000 ml since 1 gram = 1 ml
concentration is 5 parts per million ( 5 mg in 1000 ml solution or 0.005 gram in 1000 ml)
the formula used for parts per million:
parts per million = 
putting the values in the equation:
parts per million = 
0.005 x 1000 = mass of solute
50 grams= mass of solute
converting this into mg
50,000 mg. is the total mass of solute in 5ppm of 1000 ml solution.
Answer:
The correct approach will be the "Linguistic-relativity hypothesis".
Explanation:
- This theory can be defined as either the Hypothesis of Sapir-Whorf. This theory proposes whether our cognitive capabilities are influenced by languages as well as decide how we start behaving and communicate throughout society.
- Sapir Whorf explains these variations throughout the nature of human language throughout the manner a person understands the world.
a. volume of NO : 41.785 L
b. mass of H2O : 18 g
c. volume of O2 : 9.52 L
<h3>Further explanation</h3>
Given
Reaction
4 NH₃ (g) + 5 O2 (g) → 4 NO (g) + 6 H2O (l)
Required
a. volume of NO
b. mass of H2O
c. volume of O2
Solution
Assume reactants at STP(0 C, 1 atm)
Products at 1000 C (1273 K)and 1 atm
a. mol ratio NO : O2 from equation : 4 : 5, so mo NO :
volume NO at 1273 K and 1 atm
b. 15 L NH3 at STP ( 1mol = 22.4 L)
mol ratio NH3 : H2O from equation : 4 : 6, so mol H2O :
mass H2O(MW = 18 g/mol) :
c. mol NO at 1273 K and 1 atm :
mol ratio of NO : O2 = 4 : 5, so mol O2 :
Volume O2 at STP :
Water is constantly being cycled between the atmosphere, the ocean and land. This cycling is a very important process that helps sustain life on Earth. As the water evaporates, vapors rise, and condense into clouds. The clouds move over land, and precipitation falls in the form of rain, ice, or snow.
Answer:
pyruvic acid changes to alcohol and carbon dioxide.
Explanation:
In lactic acid fermentation, pyruvic acid from glycolysis changes to lactic acid. This type of fermentation is carried out by the bacteria in yogurt, and by your own muscle cells.
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