Explanation:
Two acids we come into contact with in an average week
- Vinegar is an 10% solution of acetic acid
in water. Used in salad dressing and while cooking food. It has a sour taste. - Citric acid present in fruits and vegetables like : lemons, orange, tomatoes etc. It is a weak organic acid with sour taste.
Two bases we come into contact with in an average week.
- Baking soda (
) is used in baking food like: cakes, cookies, breads. Baking soda is one of the ingredient while baking breads and cakes. - Caustic soda (NaOH) is used for preparation of detergents, papers , soaps etc. We use soaps and detergents for washing.
Answer:
The pH of the solution is 8.0.
Explanation:
taking the test rn
Rris is how u right it Mg=? Because it ask u a question and then you put the equal sign and then you put the question mark because you don't know it yet
<span>B. Hydrogen is electrically neutralized in the solution. Hydrogen is a chemical element with symbol H and atomic number 1. With a standard atomic weight of circa 1.008, hydrogen is the lightest element on the periodic table.</span>
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
