First let us see what
kind of bonds are formed in the compound. By drawing the structure, we see that
the kind of bonds are:
N =- triple bond -= C –
O
<span>So there is only
single bond between C and O therefore the hybridization of C is sp.</span>
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer:
I'm sure it's option A. Cast Fossil
Answer:
1552.83J Released
Explanation:
1. mass/m=225
Initial temp:86C, final:32.5C
Changed Temp: 32.5-86= -53.5C
s=0.129 J/gC
Formula: q= m times s times changed Temp.
q=(225)(0.129)(-53.5)
q= -1552.83 J
q=1552.83 J Released
