Answer:
Animals tend to use carbohydrates primarily for short-term energy storage, while lipids are used more for long-term energy storage. Carbohydrates are stored as glycogen in animals while lipids are stored as fats (in plants carbohydrates are stored as cellulose and lipids as oils)
Explanation:
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Answer:
Explanation:
It is easier if you convert the kelvin temperature into Celsius degrees:
- ºC = T - 273.15 = 150 - 273.15 = -123.15ºC
Now, you know that that is a very cold temperature. Thus, may be the oxygen is not gas any more but it changed to liquid . . . or solid?
You must search for the boiling point and melting (freezing) point of oxygen in tables or the internet. At standard pressure (about 1 atm) they are:
- Melting point: −218.79 °C,
- Boiling point: −182.962 °C
That means that:
- below -218.79ºC oxygen is solid (not our case).
- between -218.79ºC and -182.962ºC oxygen is liquid (not our case)
- over -182.962ºC oxygen is a gas. This is our case, because -123.15ºC is a higher temperature than -182.962ºC.
Hence, <em>the state of matter of oxygen at 150K</em>, and standard pressure, is gas.
Answer:
<h2>Digital thermometer are used these days instead of clinical thermometers because: Digital thermometers are designed to be more accurate. Most digital thermometers have digital screening which extract temperature of wherever you are measuring. </h2>
If a sample of pure calcium 9Ca) contains 4.69 x 1022 atoms of iodine, there are 0.0779 moles of calcium in the sample. The correct answer will be A.
Workplace labels are not required to include borders or particular language, but they do need the following details: Product identification data for the product's secure handling.
<h3>What does "label" mean in chemistry?</h3>
Labels are a suitable set of written, printed, or graphic informative components about a hazardous chemical some of which are attached to, printed on, or fastened to the adjacent container of something like a hazardous chemical but rather to the outside packaging, as defined by the HCS.
<h3>What are a label and a standard?</h3>
In order to give the customer the ability to make an educated decision regarding the potential for energy savings—and consequently, cost savings—of the relevant marketed product, the Bureau the Energy Efficiency launched this same Standards & Branding programme for appliances and appliances in 2006.
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