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Tatiana [17]
3 years ago
9

The anemometer is used to measure wind. How high above ground should it be placed?

Chemistry
1 answer:
Vlad [161]3 years ago
8 0
10 meters (33 feet)
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What mass of magnesium chloride is needed to make 100.0 mL of a solution that is 0.500 M in chloride ion?
miss Akunina [59]
M = n/V

.5M = n/.100 L

n = .1 L * .5M

n= .05 mols of MgCl2

mass of MgCl2 = .05 mols of MgCl2 * 95.211 grams/ 1 mol of MgCl2 

mass of MgCl2 = 4.76 grams

4.76 grams of MgCl2 is needed to make 100 ml of a solution that is .500M, in chloride ion. Bolded = confused
3 0
3 years ago
The summary or ending of your experiment​
Katyanochek1 [597]

Answer:

Conclusion

Explanation:

I believe you were asking for the term that best matches with the description given. Typically the conclusion summarizes your experiment in a 1 to 2 paragraph format.

7 0
3 years ago
Describe 2 physical and 2 chemical changes involved in cooking<br><br><br> Please answer quick!!!
pshichka [43]

Answer: theres alot let me explain...

Explanation:

Protein denaturation is what makes eggs solidify, collagen break down and convert to gelatin in slow-cooked meat, fish and chicken become more opaque, and all meats firm up and change color. This is primarily achieved by applying heat, but can also occur in the presence of acidic and basic ingredients.

The Maillard reaction is the primary effect taking place in “browning”, and produces more flavor compounds, resulting in more complex flavors in food that we generally find enjoyable. It involves reaction between amino acids (proteins) and a certain class of sugars called reducing sugars — mostly the monosaccharides, such as glucose and fructose.

Caramelization is a secondary browning effect that occurs in foods with sugar content, even though all browning is often referred to as “caramelizing”. It mostly takes place at higher temperatures than Maillard reaction (with the notable exception of fructose).

Pyrolysis, or thermal decomposition (chemical breakdown) begins at higher temperatures. While caramelization is technically in this category, the main effect of this reaction is carbonization. This is what we generally mean when we talk about “burning” food, even though no combustion has taken place. It’s also what happens when we cause oil to smoke and darken. In small, controlled amounts, this can still provide desirable flavors, such as char on the outside of meat and contributing to “wok hei” in stir frying — the latter of which does involve some combustion.

Acid-base reactions produce carbon dioxide, which creates the rise in quick breads such as biscuits. These often occur at room temperature, but some also don’t occur until higher temperatures — which is how “double-acting” baking powder works.

Gluten formation occurs when you mix flour and water, resulting in stretchy doughs and fluffy baked goods. This occurs easily at room temperature.

7 0
3 years ago
You can practice converting between the mass of a solution and mass of solute when the mass percent concentration of a solution
vfiekz [6]

Answer:

450. g of 0.173 % KCN solution contains 779 mg of KCN.

Explanation:

Mass of the solution = m

Mass of the KCN in solution = 779 mg

Mass by mass percentage of KCN solution = 0.173%

(m/m)\%=\frac{\text{Mass of solute}}{\text{Mass of solution}}\times 100

0.173\%=\frac{779 mg}{m}\times 100

m=\frac{779 mg}{0.173}\times 100= 450,289 mg

1 mg = 0.001 g

m = 450,289 mg × 0.001 g = 450.289 mg ≈ 450. g

450. g of 0.173 % KCN solution contains 779 mg of KCN.

6 0
3 years ago
A single atom is in a balanced electrical state.
slega [8]
I believe the answer is: Protons and Neutrons
Protons weigh 1 amu while neutrons also weigh 1 amu. I’m not sure if they are talking about how many there is.
7 0
3 years ago
Read 2 more answers
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