The balanced chemical reaction is:<span>
</span><span>2C6H6 + 15O2 → 12CO2 + 6H2O</span><span>
We
are given the amount of carbon dioxide to be produced for the reaction. This will
be the starting point of our calculations.
</span>42 g CO2 ( 1 mol CO2 / 44.01 g CO2) ( 2 mol C6H6 / 12 mol CO2 ) (78.1074 g C6H6 / 1 mol C6H6) = 12.42 grams of C6H6
False , it will make it lighter
Answer:
M Na2SO4 sln = 0.8448 M
Explanation:
∴ mass Na2SO4 = 3.00 g
∴ volume soln = 25 mL = 0.025 L
∴ molar mass Na2SO4 = 142.04 g/mol
⇒ mol Na2SO4 = (3.00 g)*(mol/142.04 g) = 0.02112 mol
⇒ M Na2SO4 sln = (0.02112 mol/0.025 L ) = 0.8448 M
<h3><u>Answer;</u></h3>
= 3032.15 kPa
<h3><u>Explanation;</u></h3>
Using the equation;
PV = nRT , where P is the pressure,. V is the volume, n is the number of moles and T is the temperature and R is the gas constant, 0.08206 L. atm. mol−1.
Volume = 7.5 L, T = 274 +273 = 547 K, N = 5 moles
Therefore;
Pressure = nRT/V
= (5 × 0.08206 × 547)/7.5 L
= 29.925 atm
But; 1 atm = 101325 pascals
Hence; Pressure = 3032150.63 pascals
<u>= 3032.15 kPa</u>
The temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
Food should reach a temperature serving 135°F before it can be opened in the restaurant and warmed for hot holding. Within two hours, quickly reheat the food. If food is being served right away, it can be served anywhere at temperature as long that it as it was cooked and chilled appropriately.
TCS food must be totally chilled to 41°F or even below in 6 hours after being thoroughly cooled between 135°F to 70°F in 2 hours. Within four hours, TCS food made with ingredients at room temperature needs to be chilled to 41°F or lower.
Therefore, the temperature , <u>165 degree F</u> should soup that contains cooked beef be reheated for hot-holding.
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