Answer: increases
Explanation:
Matter exists in three different states, they are solids, liquids and gases. And each of them contains molecules with a certain amount of kinetic energy.
Hence, the addition of heat changes a substance from a liquid to a gas through a process called vaporization, whereby liquid molecules on changing to gases acquire a higher kinetic energy, and move more freely within the containing vessel.
Thus, the higher kinetic energy explains the increase in the average distance between molecules.
Answer:
fluorine
Explanation:
The element fluorine has 9 protons and 9 electrons.
K2S (aq) + CoCl2( aq) -----> 2KCl (aq) + CoS (s)
potassium + cobalt potassium chloride + carbonyl sulfide
sulfide chloride
carbonyl sulfide :- it is chemical compound with linear formula (OCS ) normally written as (CoS) .it does not show its structure . its is colorless flammable gas with an unpleasant odour.
Potassium chloride :- It is metal halide salt composed of potassium and chlorine. it is odorless and has white or colorless crystal appearance <span />
Answer:
The molarity of the solution is 0,31 M
Explanation:
We calculate the weight of 1 mol of NaCl from the atomic weights of each element of the periodic table. Then, we calculate the molarity, which is a concentration measure that indicates the moles of solute (in this case NaCl) in 1000ml of solution (1 liter)
Weight 1 mol NaCl= Weight Na + Weight Cl= 23 g + 35, 5 g= 58, 5 g
58, 5 g-----1 mol NaCl
13,1 g ---------x= (13,1 g x 1 mol NaCl)/58, 5 g= 0, 224 mol NaCl
727 ml solution------ 0, 224 mol NaCl
1000ml solution------x= (1000ml solutionx0, 224 mol NaCl)/727 ml solution
x=0,308 mol NaCl---> <em>The solution is 0,31 molar (0,31 M)</em>
Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
