Answer: Pigment.
Explanation: Our hair color is determined by two types of pigment, Eumelanins, and Pheomelanins. Which together produces all the natural hair colors we see every day with other people.
<h3>
Answer:</h3>
9.6724 g MgO
<h3>
General Formulas and Concepts:</h3>
<u>Math</u>
<u>Pre-Algebra</u>
Order of Operations: BPEMDAS
- Brackets
- Parenthesis
- Exponents
- Multiplication
- Division
- Addition
- Subtraction
<u>Chemistry</u>
<u>Stoichiometry</u>
- Reading a Periodic Table
- Using Dimensional Analysis
<h3>
Explanation:</h3>
<u>Step 1: Define</u>
[RxN - Balanced] 2Mg + O₂ → 2MgO
[Given] 5.8332 g Mg
<u>Step 2: Identify Conversions</u>
[RxN] 2 mol Mg = 2 mol MgO
Molar Mass of Mg - 24.31 g/mol
Molar Mass of O - 16.00 g/mol
Molar Mass of MgO - 24.31 + 16.00 = 40.31 g/mol
<u>Step 3: Stoichiometry</u>
- Set up:
- Multiply/Divide:
<u>Step 4: Check</u>
<em>Follow sig fig rules and round. We are given 5 sig figs.</em>
9.67241 g MgO ≈ 9.6724 g MgO
Structural isomers, as the structure of the molecule is different
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.