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SVEN [57.7K]
3 years ago
14

What sort of relationship is there between the molarity and the absorbance? What evidence is there for this claim?

Chemistry
1 answer:
nasty-shy [4]3 years ago
8 0

The molarity of a solution is typically directly related to its absorption. This relationship is expressed through the Beer-Lambert law, and can be written as A=ecl. This is usually used in spectroscopy and research.

Hope this helps!

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Base your answer on the information below. The hydrocarbon 2-methylpropane reacts with iodine as represented by the balanced equ
Kryger [21]

Answer:

See explanation

Explanation:

The boiling point of a substance is affected by the nature of bonding in the molecule as well as the nature of intermolecular forces between molecules of the substance.

2-methylpropane has only pure covalent and nonpolar C-C and C-H bonds. As a result of this, the molecule is nonpolar and the only intermolecular forces present are weak dispersion forces. Therefore, 2-methylpropane has a very low boiling point.

As for 2-iodo-2-methylpropane, there is a polar C-I bond. This now implies that the intermolecular forces present are both dispersion forces and dipole interaction. As a result of the presence of stronger dipole interaction between 2-iodo-2-methylpropane molecules, the compound has a higher boiling point than  2-methylpropane.

3 0
3 years ago
When the isotonic saline solution described in part A is connected to an unknown solution via a semipermeable membrane, the unkn
ozzi

B. The unknown solution had the lower concentration.

Explanation:

Osmosis is a phenomenon in which the molecules of the solvent has a tendency to move through a membrane which is semipermeable from lower concentrated side to the higher concentration side, so that the concentrations on both sides of the membrane must be equal.

So the unknown solution may have lesser concentration than the isotonic solution so that molecules of that solution move from less concentrated side to the more concentrated side, so its level drops.

3 0
3 years ago
A container of oxygen with a volume of 60 L is heated from 300 K to 400 k, What is the new volume?
Lunna [17]

Answer:

80L

Explanation:

V1/T1 = V2/T2

V2 = V1 T2/T1

T1 = 300K

V1 = 60L

T2 = 400K

V2 = ?

V2 = V1 T2/T1

V2 = (60L)(400K) / (300K)

V2 = 80L

7 0
3 years ago
3 A soil has 70% sand, 20% silt
Kisachek [45]

Today, as part of the series of posts on soils, we are going to look at ‘soil texture’. Soil forms the basis for all life but it’s important to know about its mineral constitution as well as its biological profile.

Texture refers to the ‘feel’ of the soil. This is affected by the constituent materials found within it, specifically sand, silt and clay particles. A coarse sand will feel gritty but a wet clay will feel heavy and sticky. The texture of a soil has a direct impact on the way the soil reacts to certain environmental conditions – for example, towards drought or heavy rain (with sandy soils more freely draining).

There is a big difference in the size of the different particles.

Coarse sand = diameter 2-0.2mm

Fine sand = diameter 0.2-0.02mm

Silt = diameter 0.02-0.002mm

Clay = diameter less than 0.002mm

Note how the clay particles are much smaller than the sand particles – this is important as it means the total surface area of a clay soil is much greater and so the capacity to hold water is also much greater.

Between the sand, silt and clay particles there are lots of pores. In fact a soil as a whole is generally 45% mineral, 5% organic matter (depending on the soil) and 50% pore space through which air and water can pass.

Sand –

Made up of weathered primary rock minerals.

The particles are irregular in outline.

They are large and so do not pack together easily.

Large pore spaces in between.

Air gets in very easily and water flows rapidly through it.

Silt –

7 0
3 years ago
How might a chef use chemistry?
lesya692 [45]

Answer:

A. Chemistry can help a chef understand how to combine different ingredients in a recipe.

Explanation:

Knowing the chemical reactions between ingredients used in cooking helps chefs understand how well different ingredients would react to eachother.

*Im pretty sure this is correct.

6 0
3 years ago
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