Rate = 3.37x10-3 M^-1 min-1 [A]^2 and the initial concentration of a is 0.122M.
A rate law indicates the rate of a chemical response depends on reactant concentration. For a response inclusive of the price regulation commonly has the form rate = ok[A]ⁿ, in which okay is a proportionality constant known as the fee regular and n is the order.
The charge of a chemical response is, perhaps, its maximum crucial asset because it dictates whether or not a reaction can arise all throughout an entire life. knowing the charge regulation, an expression concerning the price to the concentrations of reactants can assist a chemist to modify the response conditions to get an extra suitable rate.
half-life is the time taken for the radioactivity of a substance to fall to 1/2 its authentic cost whereas implies existence is the common life of all the nuclei of a particular risky atomic species.
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Mostly in my opinion I think it’s the secound one
        
             
        
        
        
Answer:
yes
Explanation:
Testing scientific ideas
Testing Ideas. Testing hypotheses and theories is at the core of the process of science. ... match actual results observation, that lends support. 
 
        
             
        
        
        
Answer: 4.21×10⁻⁸
Explanation:
1) Assume a general equation for the ionization of the weak acid:
Let HA be the weak acid, then the ionization equation is:
HA ⇄ H⁺ + A⁻
2) Then, the expression for the ionization constant is:
Ka = [H⁺][A⁻] / [HA]
There, [H⁺] = [A⁻], and [HA] = 0.150 M (data given)
3) So, you need to determine [H⁺] which you do from the pH.
By definition, pH = - log [H⁺]
And from the data given pH = 4.1
⇒ 4.10 = - log [H⁺] ⇒ [H⁺] = antilog (- 4.10) = 7.94×10⁻⁵
4) Now you have all the values to calculate the expression for Ka:
ka = 7.94×10⁻⁵ × 7.94×10⁻⁵ / 0.150 = 4.21×10⁻⁸
        
                    
             
        
        
        
Answer:
 pyruvic acid changes to alcohol and carbon dioxide.
Explanation:
In lactic acid fermentation, pyruvic acid from glycolysis changes to lactic acid. This type of fermentation is carried out by the bacteria in yogurt, and by your own muscle cells.
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