Which term means finding ways to describe and explain the natural world

In testing the effectiveness of an antacid compound, 20.0g of Hydrochloric Acid is mixed with 28.0g of Magnesium Hydroxide. Will

BartSMP [9]

Answer:

Base Mg(OH)2 does neutralise the acid and is 12g in excess.

Explanation:

2HCL +Mg(OH)2 -> MgCl2 + 2H20

2 * 36.458 g of HCL react with 58.319 g of Mg(OH)2 to neutralise it.

72.916 HCl reacts with 58.319 g of the base.

So 20 g HCl reacts with (58.319/72.916) * 20 = 16g.

There are 28 g of Mg(OH)2 so the base does neutralise all the acid.

The Mg(OH)2 is 28 - 16 = 12 g in excess.

4 0

3 years ago

The table below shows the content in mg of some chemical elements found in 100g of milk:

garri49 [273]

Answer:

... chloride, calcium, potassium, and zinc was signifi- ... of cow and goat milk pasteurization on element retention ... certified American Chemical Society (ACS);. Whatman ... goat milk. Table 2 gives the content of 17 elements of ... found .0026 rag/100 g in raw and .0024 mg/100 ... mg/100 g chloride content (27) and another.

5 0

3 years ago

Biacetyl, the flavoring that makes margarine taste "just like butter," is extremely stable at room temperature, but at 200°C it

Sholpan [36]

Answer:

3.91 minutes

Explanation:

Given that:

Biacetyl breakdown with a half life of 9.0 min after undergoing first-order reaction;

As we known that the half-life for first order is:

$t__{1/2}}= \frac{0.693}{k}$

where;

k = constant

The formula can be re-written as:

$k = \frac{0.693}{t__{1/2}}$

$k = \frac{0.693}{9.0 min}$

$k = 0.077 min^{-1}$

Let the initial amount of butter flavor in the food be $(N_0)$ = 100%

Also, the amount of butter flavor retained at 200°C $(N_t)$ = 74%

The rate constant $k = 0.077 min^{-1}$

To determine how long can the food be heated at this temperature and retain 74% of its buttery flavor; we use the formula:

$\frac{N_t}{N_0}= -kt$

$t = - (\frac{1}{k}*In\frac{N_t}{N_0} )$

Substituting our values; we have:

$t = - (\frac{1}{0.077}*In\frac{74}{100} )$

t = 3.91 minutes

∵ The time needed for the food to be heated at this temperature and retain 74% of its buttery flavor is 3.91 minutes

4 0

3 years ago

To make a sarurated solution, 36 g of sodium chloride is dissolved in 100 g of water at 293 k . Find its concentration at this t

nexus9112 [7]

Answer:

The answer is " $26.47\%$ "

Explanation:

Sodium chloride solute mass $=36 \ g$

Solvent water mass $=100\ g$

Calculating the solution mass = Solute mass + solvent mass

$= 36\ g +100\ g\\\\ = 136\ g\\\\$

Calculating the percentage of concentration:

$= \frac{solute\ mass}{solvent\ mass} \times 100\\\\=\frac{36\ grm}{136\ grm} \times 100\\\\=0.2647 \times 100\\\\=26.47 \%$

3 0

3 years ago

Calculate molality,molarity and mole fraction of KI if the density of 20%(mass) aqueous KI is 1.202 g/mL

Scorpion4ik [409]

Basis: 1 L of the substance.
(1.202 g/mL) x (1000 mL) = 1202 g
mass solute = (1202 g) x 0.2 = 240.2 g
mass solvent = 1202 g x 0.8 = 961.6 g
moles KI = (240.2 g) x (1 mole / 166 g) = 1.45 moles
moles water = (961.6 g) x (1 mole / 18 g) = 53.42 moles
1. Molality = moles solute / kg solvent
= 1.45 moles / 0.9616 kg = 1.5 m
2. Molarity = moles solute / L solution
= 1.45 moles / 1 L solution = 1.45 M
3. molar mass = mole solute / total moles
= 1.45 moles / (1.45 moles + 53.42 moles) = 0.0264

5 0

3 years ago