Are based on the intrinsic properties of the chemical

Chemistry

1 answer:

Leto [7]3 years ago

6 0

Answer:

In materials science, an intrinsic property is independent of how much of a material is present and is independent of the form of the material, e.g., one large piece or a collection of small particles. Intrinsic properties are dependent mainly on the fundamental chemical composition and structure of the material.

Explanation:

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Similar propoties is the answer

6 0

3 years ago

It took 70 seconds for 280cm³ of nitrogen to diffuse through a membrane. If Carbon(IV)Oxide is allowed to diffuse through the sa

Romashka-Z-Leto [24]

Answer:

t = 125.3 seconds

Explanation:

Molar mass of CO2 = 12+2(16) = 66

Molar mass of N2 = 2(14)= 28

rate of diffusion of N2 = volume/ time = 280cm³/70s

= 4cm³/s

let rate of CO2 = rate of diffusion of CO2 = volume/time

= 400/t

Using Graham's law of diffusion,

rN2/rCO2 = √M(CO2)/M(N2)

4/400/t =√44/28 = 4t/400= √11/7

t/100 = 1.253 , t= (100)(1.253)

t = 125.3 seconds

hence it takes CO2 125.3 seconds to diffuse through the membrane

5 0

3 years ago

How do you get from mass to moles in this problem?

Zinaida [17]

Answer:

what problem?

8 0

4 years ago

You look at the label on a container of shortening and see the words "hydrogenated vegetable oil." this means that during proces

Leya [2.2K]

Increase in melting point;
Trans- arrangements of side chains around double bonds that remains in the hydrogenated fat.

Explanation:

Vegetable oil contain a larger ratio of double bonds among all its carbon-carbon bonds than animal fat such as butter does. Unlike carbon-carbon single bonds, structures connected to carbon-carbon double bonds are unable to rotate around the bonding axis. As a result, molecules rich in double bonds aren't as malleable or stack as tightly as those with a smaller number of double bonds do. The spacy molecular configuration hinders the formation of intermolecular forces, such that in nature in comparison with animal fats, vegetable oils tend to demonstrate lower melting points.

Hydrogenating vegetable oils reduce the number of double bonds per molecule while attaching extra hydrogen atoms to carbon atoms that used to form double bonds. This process would increase the strength of intermolecular interaction, hence raising the melting point.

The hydrogenation process does not necessary convert all double bonds to single bonds; some double bonds remains in the molecule, preventing the rotation of structures on their sides. Double bonds in naturally-occuring fatty acids tend to be of the cis- configuration, with hydrogen atoms connected to the same side of the carbon-carbon double bond. The high temperature involved in the hydrogenation process (around 90 degrees Celsius) can trigger the flipping of atoms connected to these double bonds to produce trans- fatty acids with hydrogen atoms bonded to opposite sides of the double bond.

5 0

3 years ago

Read 2 more answers

Gaseous compound Q contains only xenon and oxygen. When a 0.100 g sample of Q is placed in a 50.0-mL steel vessel at 0 C, the pr

Paladinen [302]

The question is incomplete, here is the complete question:

Gaseous compound Q contains only xenon and oxygen. When a 0.100 g sample of Q is placed in a 50.0-mL steel vessel at 0°C, the pressure is 0.230 atm. What is the likely formula of the compound?

A. XeO

B. $XeO_4$