Sama veda Tagalog hokdog penge answer

This week and last, we've be talking a lot about liquid properties. For me, these always tie in to cooking. Often times when we

-Dominant- [34]

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.

6 0

3 years ago

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1. What is the oxidizing agent in the following reaction? CH4 + 2O2 --> CO2 + H2O

Lena [83]

2O2 IS THE OXIDIZING AGENT BECAUSE IT GIVES ALL OTHER ELEMENT OXYGEN

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3 years ago

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In the mid-1900s, most scientists used the Bohr atomic model to study atoms. In the Bohr model, electrons move in set paths arou

Novosadov [1.4K]

The answer is c beca it true