2SO2(g)+O2(g)→2 SO3(g), here reaction entropy decreases as the number of gas moles decreases from reactions to products.
HCL(g)+NH3(g)→NH4CL(s), entropy decreases as molecules of gas are converted into solid.
CO2(s)→CO2(g), entropy increases as gas is formed from a solid.
Cao(s)+CO2(g)→Caco3(s), entropy increases as gas is converted into a solid.
Answer:
O2+ e-→O2-εo’= -0.040 V+ 0.046 V= -0.925 Vb. Q = 1/0.02 = 50,the number of electrons transferred νe= 1, ε’=εo’-(0.0591V/νe)*logQ = -0.971V –0.0591V*log50 = -1.071 V
Explanation:
<span>1. MgBr2
Soluble.
Rule: all the binary compounds of the group 17 (different to F) with metals are solubles, except those formed with Ag, Hg (I) and Pb.
2. PbI2
Insoluble.
Rule: it is one of the exceptions stated in the rule above.
3. (NH4)2CO3
Soluble.
Rule: salts containing NH4(+) are soluble.
4. ZnSO4
Soluble
Rule: </span><span>This salt is not an exception to the rule that most sulfate salts are soluble. Important exceptions to this rule include BaSO4,
PbSO4, Ag2SO4 and SrSO4
5. Sr(OH)2
Soluble (slightly soluble).
Rule: </span><span>Hydroxide salts of Group II elements (Ca,
Sr, and Ba) are slightly soluble</span>
<h3>
Answer:</h3>
A saturated solution is a chemical solution containing the maximum concentration of a solute dissolved in the solvent.
<h3>
Explanation:</h3>
- A solution is made by dissolving a solute in a solvent.
- For example dissolving a salt in a solvent such as water results to a solution.
- Solution may either be saturated or unsaturated.
- Unsaturated solution is a solution that can dissolve more solute upon addition because it has not reached saturation.
- A saturated solution on the other hand is a solution that has maximum solute and the concentration of solute is maximum and thus the solvent can not dissolve any more solute.
- Therefore, a saturated solutions contain maximum concentration of a solute dissolved in the solute.
In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
