Answer:
.✓is related to the solute content
✓gives information about potential changes in cell volume when cells are placed in that solution
√is related to membrane permeability to solutes.
Explanation:
Tonicity of a solution can be explained as how an extracellular solution can give room for the liquid to move in and out of the cell through osmosis.
It should be noted that Tonicity of a solution is
.✓is related to the solute content
✓gives information about potential
changes in cell volume when cells are placed in that solution
√is related to membrane permeability to solutes.
Answer:
Pressure is inversely proportional to the volume of gas.
Explanation:
According to Boyle's law,
The volume of given amount of gas is inversely proportional to the pressure applied on gas at constant volume and number of moles of gas.
Mathematical expression:
P ∝ 1/ V
P = K/V
PV = K
when volume is changed from V1 to V2 and pressure from P1 to P2 then expression will be.
P1V1 = K P2V2 = K
P1V1 = P2V2
The one that is being described above is what we call SCIENTIFIC LAW. Scientific law is what explains of what will happen every time in a certain situation. This is also different from scientific theory since scientific theory only gives an explanation to a group of happenings and this can still be modified. Hope this helps.
Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
