Answer : The formula for each of the following is:
(a) 
(b) 
(c) 
Explanation :
- Alkanes are hydrocarbon in which the carbon atoms are connected with single covalent bonds.
The general formula of alkanes is 
where n is the number of the carbon atoms present in a molecule of alkane.
- Alkenes are hydrocarbon in which the carbon atoms are connected with double covalent bonds.
The general formula of alkenes is 
where n is the number of the carbon atoms present in a molecule of alkene.
- Alkynes are hydrocarbon in which the carbon atoms are connected with triple covalent bonds.
The general formula of alkynes is 
where n is the number of the carbon atoms present in a molecule of alkyne.
(a) An alkane with 22 carbon atoms
Putting n = 22 in the general formula of alkane, we get the formula of alkane as, 
or
(b) An alkene with 17 carbon atoms
Putting n = 17 in the general formula of alkene, we get the formula of alkene as, 
or
(c) An alkyne with 13 carbon atoms
Putting n = 13 in the general formula of alkyne, we get the formula of alkyne as, 
or
Answer:
There is 54.29 % sample left after 12.6 days
Explanation:
Step 1: Data given
Half life time = 14.3 days
Time left = 12.6 days
Suppose the original amount is 100.00 grams
Step 2: Calculate the percentage left
X = 100 / 2^n
⇒ with X = The amount of sample after 12.6 days
⇒ with n = (time passed / half-life time) = (12.6/14.3)
X = 100 / 2^(12.6/14.3)
X = 54.29
There is 54.29 % sample left after 12.6 days
Organic chemistry is the study of molecules containing carbon, so A
The balanced equation for the acid base reaction is as follows
NaOH + HCl ---> NaCl + H₂O
stoichiometry of NaOH to HCl is 1:1
the number of NaOH moles reacted - 0.200 mol/L x 0.0250 L = 0.005 mol
according to molar ratio
number of NaOH moles reacted = number of HCl moles reacted
therefore number of HCl moles - 0.005 mol
volume of 30.0 mL contains 0.005 mol
therefore 1000 mL contains - 0.005 mol / 0.030 L = 0.167 M
concentration of HCl is 0.167 M
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
