Answer:
<h3>The answer is 122.5 g</h3>
Explanation:
The mass of a substance when given the density and volume can be found by using the formula
<h3>mass = Density × volume</h3>
From the question
volume = 7 mL
density = 17.5 g/mL
We have
mass = 17.5 × 7
We have the final answer as
<h3>122.5 g</h3>
Hope this helps you
Explanation:
WE A është ai Në The H Përshëndetje Nme është
Answer: 61 grams
Explanation:
To calculate the number of moles, we use the equation:
The chemical equation for the combustion of octane in oxygen follows the equation:
By stoichiometry of the reaction;
25 moles of oxygen react with 2 moles of octane
4.69 moles of oxygen react with=
moles of octane
Thus, oxygen is the limiting reagent as it limits the formation of product and octane is the excess reagent.
25 moles of oxygen produce 18 moles of water
4.69 moles of oxygen produce=
moles of water.
Mass of water produced=
The maximum mass of water that could be produced by the chemical reaction is 61 grams.
- Increase in melting point;
- Trans- arrangements of side chains around double bonds that remains in the hydrogenated fat.
Explanation:
Vegetable oil contain a larger ratio of double bonds among all its carbon-carbon bonds than animal fat such as butter does. Unlike carbon-carbon single bonds, structures connected to carbon-carbon double bonds are unable to rotate around the bonding axis. As a result, molecules rich in double bonds aren't as malleable or stack as tightly as those with a smaller number of double bonds do. The spacy molecular configuration hinders the formation of intermolecular forces, such that in nature in comparison with animal fats, vegetable <em>oils</em> tend to demonstrate lower melting points.
Hydrogenating vegetable oils reduce the number of double bonds per molecule while attaching extra hydrogen atoms to carbon atoms that used to form double bonds. This process would increase the strength of intermolecular interaction, hence raising the melting point.
The hydrogenation process does not necessary convert <em>all</em> double bonds to single bonds; some double bonds remains in the molecule, preventing the rotation of structures on their sides. Double bonds in naturally-occuring fatty acids tend to be of the cis- configuration, with hydrogen atoms connected to the same side of the carbon-carbon double bond. The high temperature involved in the hydrogenation process (around 90 degrees Celsius) can trigger the flipping of atoms connected to these double bonds to produce trans- fatty acids with hydrogen atoms bonded to opposite sides of the double bond.
