In a solid, molecules are packed together, and it keeps its shape. Liquids take the shape of the container. Gases spread out to fill the container. Solid is one of the three main states of matter, along with liquid and gas.
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PbSO₄ partially dissociates in water. the balanced equation is;
PbSO₄(s) ⇄ Pb²⁺(aq) + SO₄²⁻(aq)
Initial - -
Change -X +X +X
Equilibrium X X
Ksp = [Pb²⁺(aq)] [SO₄²⁻(aq)]
1.6 x 10⁻⁸ = X * X
1.6 x 10⁻⁸ = X²
X = 1.3 x 10⁻⁴ M
Hence the Pb²⁺ concentration in underground water is 1.3 x 10⁻⁴ M.
[Pb²⁺] = 1.3 x 10⁻⁴ M.
= 1.3 x 10⁻⁴ mol / L x 207 g / mol
= 26.91 ppm
The total number of atoms in 7.10g of chlorine is 1.204 × 10²³atoms.
HOW TO CALCULATE NUMBER OF ATOMS:
- The number of atoms in a substance can be calculated by multiplying the number of moles in that substance by Avogadro's number as follows:
- no. of atoms = no. of moles × 6.02 × 10²³ mol-¹
- The number of moles in 7.10g of Cl is calculated as follows:
no. of moles = mass ÷ molar mass
no. of moles = 7.10g ÷ 35.5g/mol
no. of moles = 0.2mol
no of atoms = 0.2mol × 6.02 × 10²³
no. of atoms = 1.204 × 10²³atoms.
- Therefore, the total number of atoms in 7.10g of chlorine is 1.204 × 10²³atoms.
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Answer:
Collagen is a "fibrous proteins" present in the extracellular matrix.
Explanation:
Protein are made up of hundreds or thousands of smaller units called amino acids and is made of carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and is found in many foods. Proteins are organic molecules found in living organisms.
There are three types of proteins; fibrous, globular, and membrane.
Collagen which is a fibrous proteins, form muscle fiber, tendons, connective tissue and bone.
Collagen are naturally occurring proteins that consist of single molecules made up of amino-acids, which are in turn built of carbon, oxygen and hydrogen. It is mostly found in fibrous tissues such as tendons, ligaments, and skin.
The synthesis of collagen occurs in two stages: intracellular and extracellular.
Collagen is an abundant connective tissues such as cartilage, tendons, bones, and ligaments. Collagen is a contributing factor to variation in meat tenderness and texture.
Answer:
I believe it's plasma, solid, liquid, gas.
Explanation:
<h2>plasma and solids consist of lots, one jumbled, one together. liquid is still quite a bit, and gas is everywhere but there isn't much in one.</h2>
