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:
is a reactant; it is present before the reaction occurs.
Explanation:
In a chemical reaction the chemical formulas written before the arrow are described as reactants as they react together to form products which are written after the arrow.

Thus
and HCl are reactants here whereas
,
and
are products.
Answer:
The 3rd choice
Explanation:
A strong acid ionises COMPLETELY in water to produce high concentration of hydrogen ions
A weak acid ionises PARTIALLY in water to produce low concentration of hydrogen ions