Answer:
Not saturated
Explanation:
not saturated; having the power to dissolve still more of a substance. Chemistry. (of an organic compound) having a double or triple bond and capable of taking on elements or groups by direct chemical combination without the liberation of other elements or compounds, as ethylene, CH2 = CH2; undersaturated.
Answer:
V = 12.93 L
Explanation:
Given data:
Number of moles = 0.785 mol
Pressure of balloon = 1.5 atm
Temperature = 301 K
Volume of balloon = ?
Solution:
The given problem will be solve by using general gas equation,
PV = nRT
P= Pressure
V = volume
n = number of moles
R = general gas constant = 0.0821 atm.L/ mol.K
T = temperature in kelvin
Now we will put the values.
V = nRT/P
V = 0.785 mol × 0.0821 atm.L/ mol.K × 301 K / 1.5 atm
V = 19.4 L /1.5
V = 12.93 L
Answer :
Example of polar covalent molecules H-O-H(water), ammonia
Explanation:
The presence of intermolecular Hydrogen bonding makes the boiling point of water unexpectedly high, and the polar covalent nature makes it dissolve polar solute/compound
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
