Answer:
Those are the answers to an unknown question???
Explanation:
Hi, here is a basic summary of what we did in a lab; there were 3 reactions: The procedure: Reaction 1: Solid sodium hydroxide dissolves in water to form an aqueous solution of ions. NaOH(s)-> Na+(aq) + OH-(aq) ΔH1=-34.121kJ Reaction 2: Solid sodium hydroxide reacts with an aqueous solution of HCl to form water and an aqueous solution of sodium chloride. NaOH(s) + H+(aq) + Cl-(aq) -> H2O + Na+(aq) + Cl-(aq) ΔH2=-83.602kJ Reaction 3: An aqueous solution of sodium hydroxide reacts with an aqueous solution of HCl to form water an an aqueous solution of sodium chloride. H+(aq) + OH-(aq) + Na+(aq) + Cl-(aq) -> H2O + Na+(aq) + Cl-(aq) ΔH3= -50.2kJ The ΔH values were calculated by dividing the heat gained by the number of moles (each reaction had 0.05moles of NaOH) The problem: Net ionic equations for reaction 2 & 3: 2: NaOH(s) + H+(aq) -> H2O + Na+(aq) 3: H+(aq) + OH-(aq) -> H2O i) In reaction 1, ΔH1 represents the heat evolved as solid NaOH dissolves. Look at the net ionic equations for reactions 2 and 3 and make similar statements as to what ΔH2 and ΔH3 represent. ii) Compare ΔH2 with (ΔH1 + ΔH3). Explain in sentences the similarity between these two values by using your answer to #5 above. Attempt at answering: i) Firstly, ΔH2 represents the heat evolved as the hydrogen ion displaces the sodium ion, creating a single displacement reaction. ΔH3 represents the heat evolved as the hydrogen and hydroxide ion form water via a neutralization reaction. ii) ΔH2 is equal to (or supposed to be, this is a source of error while calculating) (ΔH1 + ΔH3). The similarity between these two values is that .. (this is where I get confused!)
Source https://www.physicsforums.com/threads/calorimetry-help-chemistry.399653/
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>
The correct answer would be B nuclear fission because an atom is splitting into two large fragments of comparable mass
Answer:
can anyone tell me how to get +7!67:$'!$
