The change that would need to be made to the slit spacing in order to see a diffraction pattern is bending, because in understanding why light behaves like a wave, it is the interference and diffraction were the phenomena distinguish waves from particles but waves are the only one can interfere and diffract while particles do not. The light bends around obstacles or cylinder like waves do, then it is bending which cause and resulted in the single slit diffraction pattern.
Answer:
46g of sodium acetate.
Explanation:
The data is: <em>Precipitation from a supersaturated sodium acetate solution. The solution on the left was formed by dissolving 156g of the salt in 100 mL of water at 100°C and then slowly cooling it to 20°C. Because the solubility of sodium acetate in water at 20°C is 46g per 100mL of water, the solution is supersaturated. Addition of a sodium acetate crystal causes the excess solute to crystallize from solution.</em>
The third solution is the result of the equilibrium in the solution at 20°C. As the maximum quantity that water can dissolve of sodium acetate at this temperature is 46g per 100mL and the solution has 100mL <em>there are 46g of sodium acetate in solution. </em>The other sodium acetate precipitate because of decreasing of temperature.
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Answer:
Saturated solution
We should raise the temperature to increase the amount of glucose in the solution without adding more glucose.
Explanation:
Step 1: Calculate the mass of water
The density of water at 30°C is 0.996 g/mL. We use this data to calculate the mass corresponding to 400 mL.
Step 2: Calculate the mass of glucose per 100 g of water
550 g of glucose were added to 398 g of water. Let's calculate the mass of glucose per 100 g of water.
Step 3: Classify the solution
The solubility represents the maximum amount of solute that can be dissolved per 100 g of water. Since the solubility of glucose is 125 g Glucose/100 g of water and we attempt to dissolve 138 g of Glucose/100 g of water, some of the Glucose will not be dissolved. The solution will have the maximum amount of solute possible so it would be saturated. We could increase the amount of glucose in the solution by raising the temperature to increase the solubility of glucose in water.
