Explanation:
Both conduction and convection are both forms of heat transfer from one place to another.
- In conduction, there must be contact between two bodies for the process to take place but in convection, the matter moves to transfer heat.
- Conduction mostly occurs in solid substances whereas convection occurs mostly in fluids.
- Heat transfer in conduction is quite slow compared to convection which is much faster.
Example of conduction is heating of iron pot when cooking
Example of convection is the refrigerating system.
Answer:
.✓is related to the solute content
✓gives information about potential changes in cell volume when cells are placed in that solution
√is related to membrane permeability to solutes.
Explanation:
Tonicity of a solution can be explained as how an extracellular solution can give room for the liquid to move in and out of the cell through osmosis.
It should be noted that Tonicity of a solution is
.✓is related to the solute content
✓gives information about potential
changes in cell volume when cells are placed in that solution
√is related to membrane permeability to solutes.
The one with higher temperature is the one with NaOH as heatis given off during the neutralization reaction that occurs.
<h3>
What is volume?</h3>
Volume can be defined as the amount of space a substance or an objects occupies usually in a closed container.
Volume is measures in litres.
When water is added to dilute acid like HCl, they become more dilute.
When NaOH is added to HCl, a neutralization reaction occurs.
The student will determine the contents of the flasks by adding 10 ml of hcl to each flask. If the NaOH reacts with the Hcl, there will be an increase in temperature.
The increase in temperature is due to the heat of neutralization of the reaction between NaOH and HCl.
Learn more about volume at: brainly.com/question/1972490
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Answer:
is capable of combining with oxygen to form iron oxide
electron configuration is the arrangement of electrons in an atom, molecule, or other physical structure (e.g., a crystal).
