HELP!!! I need "2 KClO3 (s) → 2 KCl (s) + 3 O2 (g)" in word form

Two substances with empirical formula HNO are hyponitrous acid (M = 62.04 g/mol) and nitroxyl (M = 31.02 g/mol).(b) For each spe

Natalija [7]

Below is an attachment of the Lewis structure with the lowest formal charges.

The formal charge is the fictitious charge that an atom in a molecule would have if the electrons in the bonds were evenly distributed among the atoms. The nonbonding electrons on a neutral atom are subtracted from its valence electron count, which is then followed by the number of bonds that bind it to other atoms in the Lewis structure, to get the formal charge. This is another way to put it. When hyponitrous acid is oxidized in the atmosphere, nitric and nitrous acids are produced. By reducing a nitrate or nitrite by sodium amalgam in the presence of water, hyponitrite salts have been created.

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6 0

1 year ago

Is mixing sodium and water a physical or a chemical change

adoni [48]

Answer:

physical

Explanation:

3 0

3 years ago

A battery changes chemical energy into _____.

Sophie [7]

It turns chemical into electricity

5 0

3 years ago

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Given an unknown mixture consisting of two substances, explain how a scientist could use lab techniques to determine whether the

Katyanochek1 [597]

Pass the mixture through filter paper. The large particles in the suspension will filter out. to tell the difference between a solution and a colloid, shine a beam of light through the mixture, if it reflects then it is a colloid, if it doesn't then it is a solution

4 0

2 years ago

Use you observation to determine which polymorph is in the customer’s returned chocolate sample.

Assoli18 [71]

Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.

When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.

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7 0

3 years ago