Answer:
The answer is melting and freezing point.
Explanation:
Answer:
C) Q = 14888.5 J
Explanation:
∴ m H2O = 622.7 g
∴ <em>C</em> H2O = 4.18 J/g°C
∴ ΔT= 96.7°C - 90.98°C = 5.72°C
⇒ Q = (622.7 g)(4.18 J/g°C)(5.72°C)
⇒ Q = 14888.508 J
Answer:
D) 0.450 M
Explanation:
Given data
- Initial volume (V₁): 6.00 mL
- Initial concentration (C₁): 0.750 M
- Volume of water (VH₂O): 4.00 mL
- Final volume (V₂): V₁ + VH₂O = 6.00 mL + 4.00 mL = 10.0 mL
- Final concentration (C₂): ?
We can determine the final concentration using the dilution rule.
C₁ × V₁ = C₂ × V₂
C₂ = C₁ × V₁/V₂
C₂ = 0.750 M × 6.00 mL/10.0 mL
C₂ = 0.450 M
Answer:
Mass percent of food dyes = 0.0616%
Explanation:
Given data:
Mass of candy = 47.9 g
Calories = 240
Mass of fat = 10 g
Mass of carbohydrate = 34 g
Mass of protein = 2 g
Mass of food dyes = 29.5 mg
Mass percent of food dyes = ?
Solution:
First of all we will convert the mg into g.
Mass of food dyes = 29.5 mg × 1g /1000 mg = 0.0295 g
Mass percent of food dyes = mass of food dyes / total mass× 100
Now we will put the values.
Mass percent of food dyes = 0.0295 g / 47.9 g × 100
Mass percent of food dyes = 0.000616 × 100
Mass percent of food dyes = 0.0616%
Molecules that make up for the body are continuously broken down or used up. They must be replaced, some nutrients, proteins, provide building materials for that purpose. Other nutrients including proteins vitamins and minerals are needed to regulate body processes
