Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Answer: NH3 and H2O
Explanation:
NH4OH(l) --> NH3(g) + H2O(g)
Ammonia liquor, NH4OH is an highly unstable hydroxide of ammonium, hence it decomposes on heating to produce ammonia gas, NH3 which is liberated to the surroundings and water, H2O evaporated as steam. In a reverse reaction, ammoniacal liquor is formed by dissolving gaseous ammonia in cold water.
Thus, the products of NH4OH break down are NH3 and H2O
Hey there!:
Molar mass FeF3 = 112.84 g/mol
Number of moles = mass of solute / molar mass
Number of moles = 24.0 / 112.84
Number of moles = 0.212 moles of FeF3
Hope that helps!
I guess A is the correct answer