Do it urself ;) jdhdhdhdhdhhdhdhdhdhdhdhdhdhgdhd
BaSO₄ is relatively harmless, but BaS is highly toxic.
BaSO₄ is quite insoluble (240 µg/100 mL). It is a <em>mild irritant</em> in cases of skin contact and inhalation. However, it is <em>safe enough</em> that health professionals ask patients to drink a suspension of BaSO₄. The Ba is opaque to X-rays, so it makes the stomach and intestines more visible to radiographers.
BaS is soluble (7.7 g/100 mL). It reacts slowly with water and more rapidly in the acid conditions of the stomach to <em>release H₂S</em>.
BaS + 2HCl ⟶ BaCl₂ + H₂S
An H₂S concentration of 60 mg/100 mL can be <em>fatal within 30 min</em>.
<em>Don’t eat barium sulfide!</em>
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.
I believe that the balanced chemical reaction is:
C6H12O6 + 6 O2 → 6 CO2
+ 6 H2O
So the number of grams
of oxygen required is:
mass O2 required = 48
g C6H12O6 * (1 mole C6H12O6 / 180.16 g) * (6 mole O2 / 1 mole C6H12O6) * (32
grams O2 / 1 mole)
<span>mass O2 required =
51.15 grams</span>
