corrected question: A chemist adds 135mL of a 0.21M zinc nitrate solution to a reaction flask. Calculate the mass in grams of zinc nitrate the chemist has added to the flask. Round your answer to significant digits.
Answer:
5.37g
Explanation:
0.21M means ; 0.21mol/dm³
1dm³=1L , so we can say 0.21mol/L
if 0.21mol of Zinc nitrate is contained in 1L of water
x will be contained in 135mL of water
x= 0.21*135*10³/1
=0.02835moles
number of moles= mass/ molar mass
mass= number of moles *molar mas
molar mass of Zn(NO₃)₂=189.36 g/mol
mass= 0.02835 *189.36
mass=5.37g
Gain enough kinetic energy to get past each other. Ad you heat up a substance, the temperature increases as does the kinetic energy of the particles. At a point the temperature of the substance will stop increasing. The energy is now being used to increase the potential and move the particles further apart.
Answer:
a. 5.9 × 10⁻³ M/s
b. 0.012 M/s
Explanation:
Let's consider the following reaction.
2 N₂O(g) → 2 N₂(g) + O₂(g)
a.
Time (t): 12.0 s
Δn(O₂): 1.7 × 10⁻² mol
Volume (V): 0.240 L
We can find the average rate of the reaction over this time interval using the following expression.
r = Δn(O₂) / V × t
r = 1.7 × 10⁻² mol / 0.240 L × 12.0 s
r = 5.9 × 10⁻³ M/s
b. The molar ratio of N₂O to O₂ is 2:1. The rate of change of N₂O is:
5.9 × 10⁻³ mol O₂/L.s × (2 mol N₂O/1 mol O₂) = 0.012 M/s
Answer:
5.81 moles
Explanation:
To find the number of moles (n) in 3.5 x 10²⁴ molecules of methane gas, we divide the number of molecules by Avagadro's number (nA). That is,
n = number of molecules ÷ 6.02 × 10²³
According to this question, 3.5 x 10^24 molecules of methane gas was given, hence,
n = 3.5 × 10²⁴ ÷ 6.02 × 10²³
n = 3.5/6.02 × 10(24 - 23)
n = 0.5814 × 10¹
n = 5.81 moles
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
