Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
I’m not sure what the 6 means, but for the first one, the process being shown is photosynthesis that occurs in a plant. The first two compounds are the reactants. The CO2 is carbon dioxide, and the H2O is water. When these two reactants are put together with some sunlight, they create the products. The C6H12O6 is glucose, and the O2 is oxygen.
Answer:
a) 
b) 
Explanation:
Equation of reaction:

Initial pressure 3 1 0
Pressure change 2P 1P 2P
Total pressure = (3-2P) + (1-P) + (2P)
Total Pressure = 3.75 atm
(3-2P) + (1-P) + (2P) = 3.75
4 - P = 3.75
P = 4 - 3.75
P = 0.25 atm
Let us calculate the pressure of each of the components of the reaction:
Pressure of XO2 = 3 - 2P = 3 - 2(0.25)
Pressure of XO2 =2.5 atm
Pressure of O2 = 1 - P = 1 -0.25
Pressure of O2 = 0.75 atm
Pressure of XO3 = 2P = 2 * 0.25
Pressure of XO3 = 0.5 atm
From the reaction, equilibrium constant can be calculated using the formula:
![K_{p} = \frac{[PXO_{3}] ^{2} }{[PXO_{2}] ^{2}[PO_{2}] }](https://tex.z-dn.net/?f=K_%7Bp%7D%20%3D%20%5Cfrac%7B%5BPXO_%7B3%7D%5D%20%5E%7B2%7D%20%7D%7B%5BPXO_%7B2%7D%5D%20%5E%7B2%7D%5BPO_%7B2%7D%5D%20%7D)

Standard free energy:

b) value of k−1 at 27 °C, i.e. 300K



Using P1V1/T1 = P2V2/T2, 1 being the conditions initially and 2 being the secondary conditions…. always make sure you convert you units first , L=695.8262L