Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer: The approximate molecular mass of the polypeptide is 856 g/mol
Explanation:
To calculate the concentration of solute, we use the equation for osmotic pressure, which is:
Or,
where,
= osmotic pressure of the solution = 4.19 torr
i = Van't hoff factor = 1 (for non-electrolytes)
Mass of solute (polypeptide) = 0.327 g
Volume of solution = 1.70 L
R = Gas constant =
T = temperature of the solution =
Putting values in above equation, we get:
Hence, the molar mass of the polypeptide is 856 g/mol
Answer:
acid
Explanation:
solution with pH less than 7 is acid
those with more that 7 is base
those equal to 7 is neutral
Sound travels in waves and the height of the wave is the loudness of the sound.
To decrease sound, you need to make the waves not so high, so you can
- decrease the amplitude
- decrease the height of the crest (lower the top of the wave down)
- increase the height of the trough (bring the bottom of the wave up)
It's all about getting the wave to be closer to the center, to not be so high and low, but to be flatter.
(picture taken from sound . eduation website)