It’s basically that’s any system that’s closed to all transfers of matter and energy the mass of the system has to remain constant over time because they can’t change meaning you can’t add or remove from it
Answer:
The experimental plan is to measure the values of the dependent variable, which is the temperature of the pizza after it is cooled in each of the heat (temperature) environments, which is the dependent variable, for a given equal period of time, which is the control
Explanation:
The given parameters are;
The temperature of the pizza = 400°F
The temperature of the freezer = 0°F
The temperature of the refrigerator = 40°F
The temperature of the countertop = 78°F
Given that the independent variable = The heat to which the hot pizza is subjected
The dependent variable = The temperature to which the pizza cools down
The experiment plan includes;
1) Place the pizza which is at 400°F in each of the different heat environment, which are, the freezer, the fridge, and the counter top, for the same period of time and record the final temperature of the pizza
2) The option that gives the lowest final temperature within the same time frame is the option that will let the pizza cool down fastest.
Answer:
bent
Explanation:
The chlorite ion has been pictured in the image attached with its two main resonance contributors.
The ion has four regions of electron density as shown. On the basis of the VSEPR theory, we expect a tetrahedral geometry.
However, the ion is bent due to the effect of the lone pairs on chlorine which is the central atom in the ion. This distorts the bond angle of the ion hence the ion has a bent molecular geometry.
Answer:
2,14 g / ml
Explanation:
Sabemos que el volumen de una sustancia es igual al cambio de volumen del agua cuando el objeto en cuestión se sumerge en el agua.
Dado que el volumen original del agua = 50 ml
Volumen de agua después de sumergir el objeto = 120 ml
Masa del objeto = 150 g
Ahora,
Densidad = masa / volumen
Densidad = 150g / 120-50 ml
Densidad = 150/70 ml
Densidad = 2,14 g / ml
