Answer:
The volume would be 44.8 L
Explanation:
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Answer:
B₂
Explanation:
The limiting reactant is always a reactant. You can determine which reactant is limiting by identifying which has the smaller mole-to-mole ratio with the product. This ratio can be found via the coefficients of the balanced reaction.
4 A₂ + 3 B₂ ---> 6 AB
4 moles A₂
------------------ = mole-to-mole ratio A₂/AB
6 moles AB
3 moles B₂
------------------ = mole-to-mole ratio B₂/AB
6 moles AB
Since the mole-to-mole ratio between B₂ and AB is smaller, B₂ must be the limiting reactant.
Answer:
a) equilibrium shifts towards the right
b) equilibrium shifts towards the right
c) equilibrium shifts towards the left
d) has no effect on equilibrium position
e) has no effect on equilibrium position
Explanation:
A reversible reaction may attain equilibrium in a closed system. A chemical system is said to be in a state of dynamic equilibrium when the rate of forward reaction is equal to the rate of reaction.
According to Le Chateliers principle, when a constraint such as a change in temperature, pressure, volume or concentration is imposed upon a system in equilibrium, the equilibrium position shifts in such a way as to annul the constraint.
When the concentration of reactants is increased, the equilibrium position is shifted towards the right hand side and more products are formed. For an endothermic reaction, the reverse reaction is favoured by a decrease in temperature. Increase in pressure has no effect on the system since there are equal volumes on both sides of the reaction equation. Similarly, the addition of a catalyst has no effect on the equilibrium position since it speeds up both the forward and reverse reactions to the same extent.
The more protons you add, the more positively charged the atom becomes
the charge of an atom determines what kind of an atom it is <span />
Answer:
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer, a process at least 10,000 years old. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century.
Explanation:
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