H3O+(aq) + OH-(aq) --> 2H2O (l)
NaHCO3(s) --> NaH 2+ (aq) + CO3 2- (aq)
NaH 2+ (aq) + H2O (l) --> Na+ (aq) + H3O+ (aq)
H2O (l) + CO3 2- (aq) --> OH- (aq) + HCO3- (aq)
(I'm not completely sure if I did the third question right) I'm sorry if I got it wrong
Increased density decreases the speed of sound in a medium. While increased density can mean increased rigidity, or stiffness, it is not always the case. Greater density can be due to each molecule or atom having more momentum, and being slower to respond to the vibration of its neighbor.
The substance doesn't have a specific name. We just say that that substance is being reduced. Remember this mnemonic - OILRIG where "Oxidation is Loss, Reduction is Gain" of electrons.
The law of conservation of mass dictates that the total mass of reactants must be equal to the total mass of the products. Thus:
mass(MgO) = mass(Mg) + mass(O)
mass(MgO) = 24 + 16
mass(MgO) = 40 g
The third option is correct.
A lot of cooking involves chemistry and is essentially a series of chemical reactions. Knowing about this kitchen chemistry can help you to understand much more about what’s happening – and why your recipes sometimes go wrong.Bananas turning brown is kitchen science.Why curry is hot uses chemical formulas.What happenes when meat cooks involves chemical formulas.Why popcorn pops inovopves chemical formulas.And,why honey is good for sore throats involves chemical formulas.
