The word equation for this reaction is:
Iron + Tin nitrate → Iron nitrate + Tin
Answer:
C. spontaneous at all temperatures
Explanation:
The spontaneity of reaction is determined by the sign of the gibbs free energy.
A negative sign denotes that the reaction is spontaneous, positive sign means the reaction is not spontaneous.
From the question;
ΔS° = +253 J/K
ΔH° = -125 kJ/mol
ΔG = ΔH° - TΔS°
From the data given, the condition in which we can obtain a negative value of G, is at any value of T.
For any value of T, G would always be a negative value.
This means the correct option is option C.
Answer:
a. Oxygen gas is limiting
Explanation:
hydrogen gas and oxygen gas are reacted to form water
2H₂ + O₂ → 2H₂O
the above balanced equation shows that 2 moles of H₂ is required for 1 mole of O₂
Given equal masses of H₂ and O₂
assuming 'x' gm for each, no. of moles of each gas =
no. of moles of H₂ = x/2 = 0.5x moles
no.of moles of O₂ = x/32 = 0.031x moles
This shows that no. of moles of O₂ is very less so O₂ will become the limiting reagent.
Answer:
A) involves changes in temperature
Explanation:
The figure is missing, but I assume that the region marked X represents the region in common between Gay-Lussac's law and Charle's Law.
Gay-Lussac's law states that:
"For an ideal gas kept at constant volume, the pressure of the gas is directly proportional to its absolute temperature"
Mathematically, it can be written as
where p is the pressure of the gas and T its absolute temperature.
Charle's Law states that:
"For an ideal gas kept at constant pressure, the volume of the gas is directly proportional to its absolute temperature"
Mathematically, it can be written as
where V is the volume of the gas and T its absolute temperature.
By looking at the two descriptions of the law, we see immediately that the property that they have in common is
A) involves changes in temperature
Since the temperature is NOT kept constant in the two laws.
Answer:
refrigerating food will lower its temperature.thsi will hence slow down the rate of reproduction of bacteria and hence slows down its process
The moisture-control available in many refrigerators also helps slow the deterioration of foods, so that two of the three favorable situations for microorganism growth are eliminated.
Though the microorganism growth is slowed down at low temperatures, it still can occur at the 38 degrees of an ordinary refrigerator. Hence, the mold that grows on forgotten leftovers in the back of a refrigerator.
