Hello, 3Coli Here!
Your Answer is Here:
I would recheck, redo, and revise my answers, if necessary. Also, I can look at the lesson again, if I forgot something. So that's what I would do.
Hopefully, this helps!
Ask your question below!
A crushed garlic will have a lot of flavor when placed in food due to the surface area that is in contact with the food. When we have a large piece of garlic, only the external part touches the food and its full capacity is not used. When we reduce the size of the year by crushing the internal parts that were not in contact with the food, now they will be, in addition, liquids are also released due to the pressure exerted on the garlic and these liquids mix more easily with the food and they give it more flavor. For better understanding we can see the following figure:
Simply to understand it, in the figure, there is a clove of whole garlic represented by the rectangle that will have a height of 3 and a width of 1, the units do not matter in this case. The area that is in contact will be equal to 8, but if we divide the garlic into three equal parts, it will have a contact area greater than 12. Therefore, the more we divide the garlic, the more area it will be in contact with the food and will give it more flavor.
Given:
257J of heat
5500g of mercury
increase by 5.5
degrees Celsius
Required:
Specific heat of
mercury
Solution:
H
= mCpT
257J = (5500g of
mercury) Cp (5.5 degrees Celsius)
Cp = 8.5 x 10^-3
Joules per gram per degree Celsius
Answer:
1. 7.256g of NaCl
2. 47.33g of Cl2
Explanation:
2 moles of Na reacts to produce 2 moles of NaCl
8 moles of Na will still produce 8 moles of NaCl
Mass of NaCl = molar mass of Nacl/moles of Nacl
=58.5/8
=7.256g of NaCl
From the equation, 2 moles of Na reacts with 1 mole of Cl2
3/2 moles of Cl2 will react with 3 moles of Na
Mass of Cl2 = 71/1.5
=47.33g of Cl2