I know CL is chlorine and NA is sodium.
It’s ph level on the ph scale. 1-3 is a strong acid, 4-6 is a weak acid, 7 is neutral, 8-10 is a weak base, and 10-14 is a strong base.
He used a tube of mercury and marked the height of the mercury when placed in an ice bath as 0 degrees celsius, when he placed the tube in a boiling, he marked the height of mercury and called that 100 degrees celsius, he marked it linearly between 0-100 degrees celsius
Answer:
The answer to your question would be substance, but chocolate power mixed into milk would be more of a suspension.
Explanation:
Neither chocolate powder nor milk are elements. They are both complex molecules. Their mixture will not result in the formation of a compound since no chemical reaction will take place.
The molecules of the chocolate powder will simply intermingle with the fatty molecules of the milk to form the substance.
When thoroughly mixed the solution will become homogeneous so there will be no lumps of chocolate power visible. But after time, the chocolate will become visible at the bottom of the clear container in which we asked you to prepare the mixture.
HOPE THIS HELPS :)
Answer:
It makes the pasta to get hot faster and boil quicker.
Explanation:
Adding salt to water actually raises the boiling point of the water, due to a phenomenon called boiling point elevation. Essentially, adding any non-volatile solute such as salt to a liquid causes a decrease in the liquid’s vapour pressure. A liquid boils when the vapour pressure above it equals atmospheric pressure, so a lower vapour pressure means you need a higher temperature to boil the water. The reason salt makes water boil faster has to do with specific heat capacities, or the energy it takes to raise the temperature of a substance. Salt ions dissolved in water bind to water molecules, holding them stable and making it harder for them to move around. As a result, the non-salt bound water molecules receive more of the energy provided by the stove, and therefore they get hot faster and boil quicker.
