These are the formulas of each compound mentioned:
1) Hydrogen chloride: HCl
2) Sodium hydrogen carbonate: NaHCO3 , this is also known as sodium bicarbonate. The number 3 to the right of O is a subscript.
3) Sodium chloride: NaCl
4) Carbon dioxide: CO2. This is also known as carbon anhydride. The number 2 to the right of O is a subscript.
5) Water: H2O. The number 2 to the right of H is a subscript.
The the chemical equation is:
HCl + NaHCO3 → NaCl + CO2 + H2O
Check the balance
element left side right side
H 1+1 = 2 2
Cl 1 1
Na 1 1
C 1 1
O 3 2+1 = 3
Then, given that the number of each element on the left side is equal to the number of elements in the right side, the equation is balanced.
Answer:
1.395M NaOH
Explanation:
Sodium hydroxide, NaOH, reacts with nitric acid, HNO3, as follows:
NaOH + HNO3 → NaNO3 + H2O
<em>Where 1mol of NaOH reacts with 1mol of HNO3</em>
To solve this question we must find the concentration of the titrant. With the concentration and the needed acid we can find the moles of HNO3 added = moles NaOH in the solution. With the moles of NaOH and its volume we can find its concentration as follows:
<em>HNO3 concentration:</em>
10.00mol/L HNO3 * (125.0mL/500.0mL) = 2.500M HNO3
<em>Moles HNO3 = Moles NaOH:</em>
16.74mL = 0.01674L*(2.500mol/L) = 0.04185 moles HNO3 = Moles NaOH
<em>Concentration NaOH:</em>
0.04185 moles / 0.0300L =
1.395M NaOH
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
Conduction is the transfer of thermal energy through direct contact. Convection is the transfer of thermal energy through the movement of a liquid or gas. Radiation is the transfer of thermal energy through thermal emission.
Answer:
In chemistry, a single bond is a chemical bond between two atoms involving two valence electrons. That is, the atoms share one pair of electrons where the bond forms. Therefore, a single bond is a type of covalent bond.
Explanation:
(copied from Google)
