1. <em>Increasing the concentration of one or more reactants will often increase the rate of reaction. This occurs because a higher concentration of a reactant will lead to more collisions of that reactant in a specific time period. </em>
<em>2. Physical state of the reactants and surface area.</em>
Answer:
Explanation:
In this case, we have a dilution problem. We have to remember that in the dilution procedure we go from a solution with higher concentration to a solution with lesser concentration. Therefore we have to start with the dilution equation:
Now we can identify the variables:
If we plug all the values into the equation:
And we solve for 
:
I hope it helps!
<span>Answer:
From the ideal gas law, MM=mRTPV; where MM = molecular mass; m = mass; P = pressure in atmospheres; V= volume in litres; R = gas constant with appropriate units.
So, 0.800â‹…gĂ—0.0821â‹…Lâ‹…atmâ‹…Kâ’1â‹…molâ’1Ă—373â‹…K0.256â‹…LĂ—0.987â‹…atm = 97.0 gâ‹…molâ’1.
nĂ—(12.01+1.01+2Ă—35.45)â‹…gâ‹…molâ’1 = 97.0â‹…gâ‹…molâ’1.
Clearly, n = 1. And molecular formula = C2H2Cl2.
I seem to recall (but can't be bothered to look up) that vinylidene chloride, H2C=C(Cl)2 is a low boiling point gas, whereas the 1,2 dichloro species is a volatile liquid. At any rate we have supplied the molecular formula as required.</span>
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
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