Yes, you're right the answer is 0,02 moles.
Answer: The energy (heat) required to convert 52.0 g of ice at –10.0°C to steam at 100°C is 157.8 kJ
Explanation:
Using this formular, q = [mCpΔT] and = [nΔHfusion]
The energy that is needed in the different physical changes is thus:
The heat needed to raise the ice temperature from -10.0°C to 0°C is given as as:
q = [mCpΔT]
q = 52.0 x 2.09 x 10
q = 1.09 kJ
While from 0°C to 100°C is calculated as:
q = [mCpΔT]
q = 52.0 x 4.18 x 100
q = 21.74 kJ
And for fusion at 0°C is called Heat of fusion and would be given as:
q = n ΔHfusion
q = 52.0 / 18.02 x 6.02
q = 17.38 kJ
And that required for vaporization at 100°C is called Heat of vaporization and it's given as:
q = n ΔHvaporization
q = 52.0 / 18.02 x 40.7
q = 117.45 kJ
Add up all the energy gives 157.8 kJ
Answer:
The answer to your question is: CO2
Explanation:
The information given is correct, Covalent bonds occur when atoms share one or more pairs of electrons, but also, covalent bonds occur with nonmetals, then,
a.NaCl This elements form an ionic bond, so this option is incorrect.
b.Cl2 Here there are two non metals but the form one single covalent bond, so this option is incorrect.
c.CO2 Carbon dioxide forms 2 double covalent bonds.
d.NH3 ammonium only forms single covalent bonds
To get mL from mass just devide 1000g with 10.5 to get 95.23mL
Answer:
Collagen is a "fibrous proteins" present in the extracellular matrix.
Explanation:
Protein are made up of hundreds or thousands of smaller units called amino acids and is made of carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and is found in many foods. Proteins are organic molecules found in living organisms.
There are three types of proteins; fibrous, globular, and membrane.
Collagen which is a fibrous proteins, form muscle fiber, tendons, connective tissue and bone.
Collagen are naturally occurring proteins that consist of single molecules made up of amino-acids, which are in turn built of carbon, oxygen and hydrogen. It is mostly found in fibrous tissues such as tendons, ligaments, and skin.
The synthesis of collagen occurs in two stages: intracellular and extracellular.
Collagen is an abundant connective tissues such as cartilage, tendons, bones, and ligaments. Collagen is a contributing factor to variation in meat tenderness and texture.
