Answer:
Divide the mass of your anhydrous (heated) salt sample by the molar mass of the anhydrous compound to get the number of moles of compound present. In our example, 16 grams / 160 grams per mole = 0.1 moles. Divide the mass of water lost when you heated the salt by the molar mass of water, roughly 18 grams per mole.In order to determine the formula of the hydrate, [Anhydrous Solid⋅xH2O], the number of moles of water per mole of anhydrous solid (x) will be calculated by dividing the number of moles of water by the number of moles of the anhydrous solid (Equation 2.12. 6).
Answer:
convection
Explanation:
as air is heated, it rises up and away from the heat source, cools then falls closer to the heat source over and over again.
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Producers are the foundation of every food web in every ecosystem—they occupy what is called the first tropic level of the food web. The second trophic level consists of primary consumers—the herbivores, or animals that eat plants. At the top level are secondary consumers—the carnivores and omnivores who eat the primary consumers. Ultimately, decomposers break down dead organisms, returning vital nutrients to the soil, and restarting the cycle. Another name for producers is autotrophs, which means “self-nourishers.” There are two kinds of autotrophs. The most common are photoautotrophs—producers that carry out photosynthesis. Trees, grasses, and shrubs are the most important terrestrial photoautotrophs. In most aquatic ecosystems, including lakes and oceans, algae are the most important photoautotrophs.
