1) Compund Ir (x) O(y)
2) Mass of iridium = mass of crucible and iridium - mass of crucible = 39.52 g - 38.26 g = 1.26 g
3) Mass of iridium oxide = mass of crucible and iridium oxide - mass of crucible = 39.73g - 38.26g = 1.47g
4) Mass of oxygen = mass of iridum oxide - mass of iridium = 1.47g - 1.26g = 0.21g
5) Convert grams to moles
moles of iridium = mass of iridium / molar mass of iridium = 1.26 g / 192.17 g/mol = 0.00656 moles
moles of oxygen = mass of oxygen / molar mass of oxygen = 0.21 g / 15.999 g/mol = 0.0131
6) Find the proportion of moles
Divide by the least of the number of moles, i.e. 0.00656
Ir: 0.00656 / 0.00656 = 1
O: 0.0131 / 0.00656 = 2
=> Empirical formula = Ir O2 (where 2 is the superscript for O)
Answer: Ir O2
Answer:
76.9L
Explanation:
Based on the graph, whenever the temperature increases by 100K, the volume increases by 10L, so do 769/10
Answer:
Approximately
.
Explanation:
Note that both figures in the question come with four significant figures. Therefore, the answer should also be rounded to four significant figures. Intermediate results should have more significant figures than that.
<h3>Formula mass of strontium hydroxide</h3>
Look up the relative atomic mass of
,
, and
on a modern periodic table. Keep at least four significant figures in each of these atomic mass data.
Calculate the formula mass of
:
.
<h3>Number of moles of strontium hydroxide in the solution</h3>
means that each mole of
formula units have a mass of
.
The question states that there are
of
in this solution.
How many moles of
formula units would that be?
.
<h3>Molarity of this strontium hydroxide solution</h3>
There are
of
formula units in this
solution. Convert the unit of volume to liter:
.
The molarity of a solution measures its molar concentration. For this solution:
.
(Rounded to four significant figures.)
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.
No because it burns the food that u had and leaves it more space?????? I