Answer:
6H2 + P4→ 4PH3
Explanation:
Phosphorus has 4 in it and hydrogen has 3 in it. in order to balance it, we have to put 4 in front of phosphine so that the phosphorus on the product side has an equal amount as to the one on the reactant side.
the only one left to balance is hydrogen and so in order to balance it we put a 6 on h2 because the hydrogen in the product size becomes 12 (4 * 3).
therefore the hydrogen on the reactant side becomes 12 as well (6 * 2)
Solution : An oxidation reduction (redox) reaction is a type of chemical reaction that involves a transfer of electrons between tow species an oxidaion reductin reaction is any chemical reaction in which the oxidation number of a molecule atom or ion changes by gaining or losing an electron
Answer: 0.4 moles
Explanation:
Given that:
Volume of gas V = 11L
(since 1 liter = 1dm3
11L = 11dm3)
Temperature T = 25°C
Convert Celsius to Kelvin
(25°C + 273 = 298K)
Pressure P = 0.868 atm
Number of moles N = ?
Note that Molar gas constant R is a constant with a value of 0.00821 atm dm3 K-1 mol-1
Then, apply ideal gas equation
pV = nRT
0.868atm x 11dm3 = n x (0.00821 atm dm3 K-1 mol-1 x 298K)
9.548 atm dm3 = n x 24.47atm dm3mol-1
n = (9.548 atm dm3 / 24.47atm dm3 mol-1)
n = 0.4 moles
Thus, there are 0.4 moles of the gas.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
