Answer:
Making oxygen
Oxygen can be made from hydrogen peroxide, which decomposes slowly to form water and oxygen:
hydrogen peroxide → water + oxygen
2H2O2(aq) → 2H2O(l) + O2(g)
The rate of reaction can be increased using a catalyst, manganese(IV) oxide. When manganese(IV) oxide is added to hydrogen peroxide, bubbles of oxygen are given off.
Apparatus arranged to measure the volume of gas in a reaction. Reaction mixture is in a flask and gas travels out through a pipe in the top and down into a trough of water. It then bubbles up through a beehive shelf into an upturned glass jar filled with water. The gas collects at the top of the jar, forcing water out into the trough below.
To make oxygen in the laboratory, hydrogen peroxide is poured into a conical flask containing some manganese(IV) oxide. The gas produced is collected in an upside-down gas jar filled with water. As the oxygen collects in the top of the gas jar, it pushes the water out.
Instead of the gas jar and water bath, a gas syringe could be used to collect the oxygen.
Answer:
lead ii nitrate is the answer
Answer: A) More base is likely required to reach the endpoint for the diprotic acid than for the monoprotic acid under these conditions
Explanation:
The monoprotic acid (HA) has a valency of 1 and diprotic acid 
has a valency of 2.
As the concentration and volume of the diprotic acid and the monoprotic acids are equal.
The neutralization reaction for monoprotic acid is:
The neutralization reaction for diprotic acid is:
Thus more number of moles of base are required for neutralization of diprotic acid and thus the volume required will be more as concentration and volume of the diprotic acid and the monoprotic acids are equal.
Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
The law of conservation of mass or principle of mass conservation states that for any system closed to all transfers of matter and energy, the mass of the system must remain constant over time, as system's mass cannot change, so quantity cannot be added nor removed. Hence, the quantity of mass is conserved over time.
The law implies that mass can neither be created nor destroyed, although it may be rearranged in space, or the entities associated with it may be changed in form. For example, in chemical reactions, the mass of the chemical components before the reaction is equal to the mass of the components after the reaction. Thus, during any chemical reaction and low-energy thermodynamic processes in an isolated system, the total mass of the reactants, or starting materials, must be equal to the mass of the products.
According to the Law of Conservation, all atoms of the reactant(s) must equal the atoms of the product(s).
As a result, we need to balance chemical equations. We do this by adding in coefficients to the reactants and/or products. The compound(s) itself/themselves DOES NOT CHANGE.
