Answer:
34,6g of (NH₄)₂SO₄
Explanation:
The boiling-point elevation describes the phenomenon in which the boiling point of a liquid increases with the addition of a compound. The formula is:
ΔT = kb×m
Where ΔT is Tsolution - T solvent; kb is ebullioscopic constant and m is molality of ions in solution.
For the problem:
ΔT = 109,7°C-108,3°C = 1,4°C
kb = 1.07 °C kg/mol
Solving:
m = 1,31 mol/kg
As mass of X = 600g = 0,600kg:
1,31mol/kg×0,600kg = 0,785 moles of ions. As (NH₄)₂SO₄ has three ions:
0,785 moles of ions×
= 0,262 moles of (NH₄)₂SO₄
As molar mass of (NH₄)₂SO₄ is 132,14g/mol:
0,262 moles of (NH₄)₂SO₄×
= <em>34,6g of (NH₄)₂SO₄</em>
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I hope it helps!
The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
Answer:- New pressure is 0.942 atm.
Solution:- The volume of the glass bottle would remain constant here and the pressure will change with the temperature.
Pressure is directly proportional to the kelvin temperature. The equation used here is:
Where, 
and 
are initial and final temperatures, 
and 
are initial and final pressures.
= 20.3 + 273.15 = 293.45 K
= -2.0 + 273.15 = 271.15 K
= 1.02 atm
= ?
Let's plug in the values in the equation and solve it for final pressure.
= 0.942 atm
So, the new pressure of the jar is 0.942 atm.
Answer:
color
Explanation:
Scientists can use the color of minerals to tell them apart.
<span>c. Real gases and fusion reactions </span>
