As per the given chemical formula- Na2CO3.10H2O, one mole of the chemical compound contains 13 moles of oxygen atoms. Hence
Number of moles of oxygen atoms in one mole of Na2CO3.10H2O = 13
number of moles of oxygen atoms in 0.2 moles of Na2CO3.10H2O = 13 X 0.2 = 2.6
Now, one mole of a substance contains 6.022 X 10^23 particles of the substance. Thus
number of atoms of oxygen in one mole of oxygen atom = 6.022 X 10^23
number of moles of oxygen atoms in 2.6 moles of oxygen atoms = 2.6 X 6.022 X 10^23 = 15.657 X 10^23
= 1.566 X 10^24
Thus, there are 1.566 X 10^24 atoms of oxygen in 0.2 moles of Na2CO3.10H2O.
4.7
Answer:
2
Explanation:
1. The dew is formed when the water vapor at the atmosphere contacts the leaves, which are at a low temperature, so, the vapor temperature decreases, and the liquid is formed. So, it's a gas to liquid change.
2. Ice cubes are at the solid-state, thus this transformation is solid to a liquid change.
3. The cold juice is at a low temperature, so when the water vapor of the air contacts with the glass, its temperature decreases, and its change to a liquid phase. So, it's a gas to liquid change.
4. The evaporated water from the Earth's surface goes to the atmosphere, and, at high altitudes, the temperature is low, so the water vapor condenses and the drops get closer together forming the clouds. So, it's a gas to a liquid change.
Answer:
The available amounts of each reactant
Explanation:
The limiting reactant is the reactant that will limit the equation.
For example, I have 2N2 and H2O. In this situation, H2O would be the limiting reactant since there is only one atom, while N2 has two atoms.
Think of it like you're making peanut butter and jelly. You have 50 cans of peanut butter and only 10 jelly. Which means you can only make sandwiches using 10 jars of jelly and 10 jars of peanut butter.
Answer:
68.18%
Explanation:
The question asking for the percentage of sugar present in milk bar chocolate. To find the percentage of a certain molecule, you have to divide the mass of the molecule with the total mass of the product. The calculation will be:
sugar percentage = sugar weight / milk bar chocolate weight * 100%
sugar percentage = 7.5g / 11g * 100%= 68.18%
