Answer:
C4H7OH + 6O2 => 4CO2 + 4H2O
Explanation:
hope This helps :)
If the heating is done on one small area on the top, there will be convection. If the heating is restricted to a small fraction of the heating area, then within that area the heating will go deeper than anywhere else on the surface. Then unheated area will have a shallower region of high temperature. Then some convection will occur in the deeper layers, causing some motion on top.
This happens quite a bit during welding. Convection is very significant in welding, even when the heating is from the top.
Answer:
Fraction of water that can be vaporized = 0.0961 or 9.61%
<em>Note : The question is incomplete. The complete question is given below:</em>
<em>A serving of Cheez-Its releases 130 kcal (1 kcal = 4.18 kJ) when digested by your body.</em>
<em>If this same quantity of energy were transferred to 2.5 kg of water at its boiling point, what fraction of the water would be vaporized?</em>
Explanation:
Energy released by a serving of Cheeze-Its = 130 kcal
Since 1 kcal = 4.18 kJ, 130 kcal = 130 * 4.18 kJ = 543.4 kJ
Heat of vaporization (evaporating or condensing) Hv, of water = 2260 J/g
From formula, quantity of heat, Q = mass * heat of vaporization
mass of water = 2.5 kg = 2500 g
Q = 2500 g * 2260 J/g
Q = 5650000 J = 5650 kJ
Therefore 2.5 kg of water requires 5650 kJ of heat for complete vaporization
Fraction of water that can be vaporized by 543.4 kJ energy = 543.4/5650
Fraction of water that can be vaporized = 0.0961 or 9.61%
Answer:
1. Vegetable oil, which is a liquid at room temperature, is used in making cake batter. <u>Unsaturated</u>
2. Chocolate, which is solid at room temperature, is derived from a seed. <u>Saturated</u>
3. Butter<u>,</u> which is a solid at room temperature, is often used in cooking. <u>Saturated</u>
4. The oil inside flaxseed oil pills is liquid at room temperature. <u>Unsaturated</u>
Explanation:
Saturated fats are those kinds of fat that do not have a double bond between their carbon atoms when represented structurally. At room temperature, they tend to assume the solid-state, and they are mostly obtained from animal sources. Unsaturated fats do have a minimum of one double bond between their carbon atoms and tend to assume the liquid phase. They are mostly obtained from plant sources.<em> </em>
1. Vegetable oil is obtained from a plant source and is, therefore, unsaturated fat.
2. Chocolate even though it comes from cocoa is solid at room temperature and is mostly comprised of saturated fat.
3. Butter a solid at room temperature is mostly made up of saturated fat and is sourced from animals.
4. Flaxseed oil obtained from a plant source is mostly unsaturated fat.
