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Natasha2012 [34]
3 years ago
6

According to gay-lussac’s law if the temperature of has increases what happens to the pressure

Chemistry
1 answer:
Mnenie [13.5K]3 years ago
5 0
According to Gay-lussac’s law, if the temperature of a gas increases, then the the pressure ALSO INCREASES.
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A gas has experienced a small increase in volume but has maintained the same pressure and number of moles. According to the idea
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B it has increased slightly

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Describing Describe the general process by which new elements are synthesized.

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The equations are 2NaHCO3 -> Na2CO3 + CO2 + H20, NaHCO3 -> NaOH + CO2, 2NaHCO3 -> Na2O + 2CO2 + H20
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Answer:

The product made is Na2CO3.

The % yield is 91.8 %

Explanation:

Step 1: Data given

Mass of baking soda (NaHCO3) = 5.0 grams

Molar mass of NaHCO3 = 84.0 g/mol

Each of the equations calculated is left with 2.4g of NaOH, 1.86 g Na2O, and 3.18g Na2Co3.

Step 2: The balanced equations

2NaHCO3 → Na2CO3 + CO2 + H20

NaHCO3 → NaOH + CO2

2NaHCO3 → Na2O + 2CO2 + H20

Step 3: Calculate moles NaHCO3

Moles NaHCO3 = mass NaHCO3 / molar mass NaHCO3

Moles NaHCO3 = 5.0 grams / 84.0 g/mol

Moles NaHCO3 = 0.060 moles

Step 4: Calculate moles of products

For 2 moles NaHCO3 we'll have 1 mol Na2CO3

For 0.060 moles NaHCO3 we'lll have 0.060 / 2 = 0.030 moles Na2CO3

For  1 mol NaHCO3 we'll have 1 mol NaOH

For 0.060 moles NaHCO3 we'll have 0.060 moles NaOH

For 2 moles NaHCO3 we'll have 1 mol Na2O

For 0.060 moles NaHCO3 we'll have 0.030 moles Na2O

Step 5: Calculate mass of products

Mass = moles * molar mass

Mass of Na2CO3 = 0.030 moles * 105.99 g/mol = 3.18 grams

Mass of NaOH = 0.060 moles * 40.0 g/mol = 2.4 grams

Mass of Na2O = 0.030 moles *61.98 g/mol = 1.86 grams

Step 6: Calculate the percent yield

% yield = actual yield / theoretical yield

% yield Na2CO3 = (2.92 grams / 3.18 grams) *100% =  91.8 %

% yield NaOH = (2.92 grams / 2.4 grams ) *100% = 121.6 %

% yield of Na2O = (2.92 grams / 1.86 grams ) * 100% = 157 %

The product made is Na2CO3, the other reactions have a % yield greater than 100 %

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