Group 18 is known as the Noble/ Inert Gases
Answer:
The volume of feedstock needed to mantain an organic load rate of 2 kgVS/day is 0.055 m3/day of feedstock.
The HRT is 20.6 days.
Explanation:
First, we calculate how many kg is 1 m3 of feedstock. We know the density, so we can calculate the mass:
If the VS are 6% in weight,
The volume per day needed to feed 2 kg of VS/day is:
The HRT depends on the volume of the tank and the flow. Its equation is
Here we go ~
Energy difference btween the two electronic states can be expressed as :
[ h = planks constant,
= frequency ]
Answer:
There are many effects of radiation to the human body. (if you watch the 100, you'll see what happens)
Exposure to very high levels of radiation, such as being close to an atomic blast, can cause acute health effects such as
1. weakness
a/ fatigue,
b/ fainting,
c/ confusion.
2.Bleeding from the nose,
a/ mouth,
b/ gums,
c/ rectum
3. Bruising,
a/ skin burns,
b/ open sores on the skin,
c/ sloughing of skin.
4. Dehydration.
5. Diarrhea, bloody stool.
6. Fever.
7. Hair loss.
8. Inflammation of ex
Explanation:
A chemical change results from a chemical reaction, while a physical change is when matter changes forms but not chemical identity. Examples of chemical changes are burning, cooking, rusting, and rotting. Examples of physical changes are boiling, melting, freezing, and shredding.
To understand why cooking is a chemical change, you should first understand what is a chemical change. Basically, all changes in this world can be classified as either physical changes or chemical changes. The difference is that chemical changes bring about new substances while physical changes don’t. Take the example of baking: when you bake a cake, the most immediately observable change is that it expands. This is because the baking soda in it has undergone a chemical change under heat to release carbon dioxide. Notice there is no carbon dioxide in the cake before we bake it. That is what I mean by bringing about new substances.
So why is cooking a chemical change? Because almost all cooking methods involving the rise of temperature (which is basically to say, all cooking methods) involve chemical changes. Once under heat, the antioxidants omnipresent in vegetables will get oxidized and the proteins in meats will get denatured. Among other things, the former process will mostly result in the change of color of the vegetables, and the latter the stiffening of the meats
