The answer is D: Saturated.
A saturated solution is one in which the exact maximum amount of solute has been dissolved. So, new solute will not dissolve in the solution. In contrast, an unsaturated solution can hold more solute, so if that option were correct, the crystal would have dissolved.
The other two terms are a bit more complicated. A supersaturated solution is one holding an amount of solute above the sustainable limit. Because of that, when more solute is added, the solution will immediately adjust, and some solute will come out of solution in a precipitate. Because the crystal isn't growing, we can eliminate this option.
A concentrated solution is one holding a relatively large amount of solute. However, you can have concentrated solutions that are saturated and unconcentrated (the word for this is dilute) solutions that aren't saturated. Therefore, we can say that because the crystal doesn't dissolve, this solution is saturated, but we can't say with certainty that it is concentrated.
Because the first three options are invalid, as described above, while the scenario does describe a saturated solution, D is the correct answer.
Binary compounds<span> are easy to </span>name<span>. The cation is always </span>named<span> first and gets its </span>name<span> from the </span>name <span>of the element. For example, K+ is </span>called<span> a potassium </span>ion<span>. An anion also takes its </span>name<span> from its element, but it adds the suffix -ide to it.</span>
Answer:The mole is important because it allows chemists to work with the subatomic world with macro world units and amounts. Atoms, molecules and formula units are very small and very difficult to work with usually. However, the mole allows a chemist to work with amounts large enough to use.
Explanation:
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
The percent yield of the reaction : 89.14%
<h3>Further explanation</h3>
Reaction of Ammonia and Oxygen in a lab :
<em>4 NH₃ (g) + 5 O₂ (g) ⇒ 4 NO(g)+ 6 H₂O(g)</em>
mass NH₃ = 80 g
mol NH₃ (MW=17 g/mol):
mass O₂ = 120 g
mol O₂(MW=32 g/mol) :
Mol ratio of reactants(to find limiting reatants) :
mol of H₂O based on O₂ as limiting reactants :
mol H₂O :
mass H₂O :
4.5 x 18 g/mol = 81 g
The percent yield :
