Answer:
The food coloring mixes through the hot water faster than it mixes with the cold water. This is because in hot water, thewater molecules have more energy and are moving faster than the molecules of cold water. This makes it easier for the dye to get mixed throughout the hot water.
Answer:
Explanation:
solid would be a wall e.g
liquid would be water e.g
gas would be oxygen e.g
Answer:
The cis double bond present in unsaturated fatty acids acids results in lower melting point when compared to saturated fatty acids of the same chain length.
Explanation:
Melting point of a fatty acids are affected by the length and degree of unsaturation of the hydrocarbon chain.
At room temperature, saturated fatty acids with hydrocarbon chain lengths between 12-24 are waxy solids whereas unsaturated atty acids of the same chain length are liquids. This is due to the nature of the packing of the fatty acid molecules in the saturated and unsaturated compounds.
In the saturated compounds, the molecules are tightly packed side by side with minimal steric hindrance and maximal van der Waals forces of attraction between molecules. However, in unsaturated fatty acids, the cis double bond introduces a bend or kink in the molecules which then interferes with the tight packing of the molecules and reducing interaction between molecules. Therefore, less energy is required to cause a disorder in the arrangement of unsaturated fatty acids, leading to a lowering of melting point.
KOH is a strong base and HBr is a strong acid and completely dissociates.
The balanced equation for the reaction is;
KOH + HBr ---> KBr + H₂O
Stoichiometry of acid to base is 1:1
The number of KOH moles reacted - 0.50 M / 1000 mL/L x 48.0 mL = 0.024 mol
number of HBr moles reacted - 0.25 M/ 1000 mL/L x 96.0 mL = 0.024 mol
the number of H⁺ ions are equal to number of OH⁻ ions.
Then the solution is neutral.
pH of neutral solutions at 25 °C is 7.
Therefore pH is 7
