Answer:
E
Explanation:
A catalyst is a substance which alters the rate of a chemical reaction. We check for the correctness of each of the options as follows:
A. Is wrong.
A catalyst can increase the rate of the forward and backward reaction
B. Is wrong
A catalyst does not slow the reverse reaction only. This particular case is the case of a negative catalyst
C is wrong
A catalyst has no effect on the equilibrium nor the equilibrium constant
D is wrong
Catalyst has no effect on equilibrium value
E is correct
Although Catalysts has no effect on equilibrium or its constant value, it can increase the the rate at which equilibrium is achieved by speeding up the reaction through bringing down the activation energy
Answer is: 2) 117g.
2Na + Cl₂ → 2NaCl
Step 1: calculate amount of substance of sodium and chlorine.
n(Na) = m(Na)÷M(Na) = 46g ÷ 23 g/mol = 2 mol.
n(Cl₂) = m(Cl₂)÷M(Cl₂) = 71g ÷ 71 g/mol = 1 mol.
Step 2: calculate amount of substance and mass of sodium-chloride.
Because both sodium and chlorine react completely, we can use both n to compare with n of NaCl.
n(Na) : n(NaCl) = 2:2, 2 mol : n(NaCl) = 2:2
n(NaCl) = 2mol, m(NaCl) = 2mol ·5805 g/mol = 117 g.
It really depends on the 'type' of rock it is. By this I mean whether it's impermeable or permeable. Impermeable rocks don't allow water through and permeable rocks do. It has to do with how 'porous' a rock is: how many openings it has and how spaced apart are its particles are. Sandstone is permeable and Shale impermeable.
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.
