Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
Answer : The correct option is, (c) use of a mobile and a stationary phase.
Explanation :
Chromatography : It is a separation process or technique of a mixture in which a mixture is distributed between the two phases at different rates, one of which is stationary phase and another is mobile phase.
Mobile phase : The mixture is dissolved in a solution is known as mobile phase.
Stationary phase : It is an adsorbent medium and It is a solid, liquid or gel that remains immovable when a liquid or a gas moves over the surface of adsorbent. It remains stationary.
Hence, a characteristic feature of any form of chromatography is the use of a mobile and a stationary phase.
Answer: The answer is frequency.
Explanation: If the wavelength is long, the frequency will be low. If the wavelength is short, the frequency will be high.
Although it is omitted, the reaction equation for the decomposition of phosphorus pentachloride is:
PCl₅ → PCl₃ + Cl₂
The equilibrium constant's equation then becomes:
Kc = [PCl₃]*[Cl₂] / [PCl₅]
Kc = (0.02 * 0.02) / 0.0095
Kc = 0.042
The equilibrium constant is 0.042.
Answer:
C-O: polar covalent
Mg-F: ionic
Cl-Cl: nonpolar covalent
Explanation:
Ionic bonds are formed between an atom of a metallic element and another atom of a non-metallic element. Thus, Mg-F is an ionic bond, in which Mg is the metal and F is the nonmetal.
Covalent bonds are formed between two non-metallic elements. So, C-O and Cl-Cl are covalent bonds, because C, O, and Cl are nonmetals.
In C-O, the atom of oxygen (O) has more electronegativity than the atom of carbon (C). Thus, O will attract the electrons with more strength and a difference in charge will be established between the two bonded atoms. So, this covalent bond is polar.
In Cl-Cl, both atoms have the same electronegativity because they are from the same chemical element (Cl). Thus, this bond is nonpolar.
