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Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
Answer: 16 atm
Explanation:
P1V1 = P2V2
P2 = P1V1/V2
=4 atm x 8.00 L/2.00L = 16 atm
Answer:
Explanation:
mass of Fe = 55.85 g
Molar mass of Fe = 55.85 g/mol
<u>Moles of Fe = 55.85 / 55.85 = 1</u>
mass of Cl = 106.5 g
Molar mass of Cl = 35.5 g/mol
Moles of Cl = 106.5 / 35.5 = 3
Taking the simplest ratio for Fe and Cl as:
1 : 3
The empirical formula is =
The balanced equation for the neutralisation reaction is as follows
2H₃PO₄ + 3Mg(OH)₂ --> Mg₃(PO₄)₂ + 6H₂O
stoichiometry of H₃PO₄ to H₂O is 2:6
number of H₃PO₄ moles reacted - 0.24 mol
if 2 mol of H₃PO₄ form 6 mol of H₂O
then 0.24 mol of H₃PO₄ forms - 6/2 x 0.24 = 0.72 mol of H₂O
therefore 0.72 mol of H₂O are formed
