Answer:
cherry flavoring, carbon, syrup
Explanation:
<em>that's why it is so unhealthy too.</em>
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have a nice day and mark me brainliest! :)
<em />
Answer:
![M=0.822M](https://tex.z-dn.net/?f=M%3D0.822M)
Explanation:
Hello,
In this case, given the mathematical definition of molar concentration as the moles of solute divided by the liters of solution:
![M=\frac{n}{V}](https://tex.z-dn.net/?f=M%3D%5Cfrac%7Bn%7D%7BV%7D)
We can easily compute it by firstly computing the moles of sugar by using its molar mass:
![n=73.1g*\frac{1mol}{342.30g} =0.214mol](https://tex.z-dn.net/?f=n%3D73.1g%2A%5Cfrac%7B1mol%7D%7B342.30g%7D%20%3D0.214mol)
After that, we compute the concentration by realizing 259.8 mL equals 0.2598 L:
![M=\frac{0.214mol}{0.2598L}\\ \\M=0.822mol/L](https://tex.z-dn.net/?f=M%3D%5Cfrac%7B0.214mol%7D%7B0.2598L%7D%5C%5C%20%5C%5CM%3D0.822mol%2FL)
Or just:
![M=0.822M](https://tex.z-dn.net/?f=M%3D0.822M)
Considering molar units as mol/L
Best regards.
Answer:
A) H2O > HCCH > NH3 > CH3CH3
Explanation:
H2O is known as a neural compound which a pH close to 7.0. This however makes it more acidic due to it having the lowest pH when compared to the others in the option.
The other options however have their acidic strength as follows: HCCH > NH3 > CH3CH3. This explains why the pattern of decreasing acidic strength is H2O > HCCH > NH3 > CH3CH3