It's quite strong and has a weak base . it would probably dissolve and the ph would drop
Answer: See below
Explanation:
1. To calculate the mass, you know you can convert by using molar mass. Since mass is in grams, we can use molar mass to convert moles to grams. This calls for the Ideal Gas Law.
Ideal Gas Law: PV=nRT
We manipulate the equation so that we are solving for moles, then convert moles to grams.
n=PV/RT
P= 100 kPa
V= 0.831 L
R= 8.31 kPa*L/mol*K
T= 27°C+273= 300 K
Now that we have our values listed, we can plug in to find moles.
We use the molar mass of NO₂ to find grams.
The mass is 1.52 g.
2. To calculate the temperature, we need to use the Ideal Gas Law.
Ideal Gas Law: PV=nRT
We can manipulate the equation so that we are solving for temperature.
T=PV/nR
P= 700.0 kPa
V= 33.2 L
R= 8.31 kPa*L/mol*K
n= 70 mol
Now that we have our values, we can plug in and solve for temperature.
The temperature is 40 K.
- 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 <em>oils</em> 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 <em>all</em> 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.
If you add a surfactant in water-oil mixture, surfactant molecules would form micelles wherein the hydrophobic end of the surfactant faces inside the micelle while the hydrophilic end faces the water molecules. Inside these micelles oil particles are attached.
