Atomic mass of Br = 79.904
<span>Now lets say y% is abundance of 79Br. </span>
<span>Then abundance of 81Br = (100 - y) </span>
<span>mass due to 79Br = 78.9183 * y/100 = 0.789183y
</span><span>mass due to 81Br = 80.9163 x (100 - y)/100 = 0.809163(100 - y) </span>
<span>Therfore</span>
<span>0.789183y+ 0.809163(100 - y) = 79.904 </span>
<span>0.789183y + 80.9163 - 0.809163y = 79.904 </span>
<span> - 0.01998y= 79.904 - 80.9163
= - 1.0123 </span>
<span>y = 1.0123/0.01998 = 50.67% </span>
<span> 79Br = 50.67% </span>
<span>now
81Br = 100 - 50.67 = 49.33%
hope this helps</span>
Answer:
15 mL of the solute
Explanation:
From the question given above, the following data were obtained:
Solution = 50 mL
Solvent = 35 mL
Solute =?
Solution is simply defined as:
Solution = solute + solvent
With the above formula, we can easily obtain the solute in the solution as follow:
Solution = 50 mL
Solvent = 35 mL
Solute =?
Solution = solute + solvent.
50 = solute + 35
Collect like terms
50 – 35 = solute
15 = solute
Solute = 15 mL
Therefore, 15 mL of the solute is required.
Answer:
They tenderize the product by coating and weakening the gluten bonds within the structure.
Even though they contain little or no moisture, they provide the illusion of wetness. ...
They enable browning.
They help move heat through the product, perpetuating the baking process.
Explanation:
it is tecnically magnesium,
MgCO3 will remain undissolved and
NaNO3 will dissolve
