Please answer asap MUCH NEEDED!!

Consider the nuclear equation below. Superscript 235 subscript 92 upper U right arrow superscript 4 subscript 2 upper H e. What

coldgirl [10]

Answer:

$\rm_{90}^{231}\text{Th}$

Explanation:

The unbalanced nuclear equation is

$\rm _{92}^{235}\text{U} \longrightarrow \, _{2}^{4}\text{He} + X$

Let's write X as a nuclear symbol.

$\rm _{92}^{235}\text{U} \longrightarrow \, _{2}^{4}\text{He} + _{Z}^{A}\text{X}$

The main point to remember in balancing nuclear equations is that the sums of the superscripts and of the subscripts must be the same on each side of the reaction arrow.

Then

235 = 4 + A , so A = 235 - 4 = 231, and

92 = 2 + Z , so Z = 92 - 2 = 90

And your nuclear equation becomes

$\rm _{92}^{235}\text{U} \longrightarrow \, _{2}^{4}\text{He} +\, _{90}^{231}\text{X}$

Element 90 is thorium, so

$\rm X = _{90}^{231}\text{Th}$

7 0

3 years ago

_Fe2O3 + 2CO —> _Fe + _CO2

soldi70 [24.7K]

<h3>Answer:</h3>

Fe₂O₃(s) + 3CO(g) → 2Fe(s) + 3CO₂(g)

<h3>Explanation:</h3>

Concept tested: Balancing of chemical equations

A chemical equation is balanced by putting appropriate coefficients on the products and reactants of the equation.
Balancing chemical equations ensures that chemical equations obey law of conservation of mass.
In this case; to balance the above equation we put the coefficients, 1, 3, 2, and 3 on the reactants and products.
Therefore; the balanced chemical equation for the reaction is;

Fe₂O₃(s) + 3CO(g) → 2Fe(s) + 3CO₂(g)

8 0

3 years ago

Which coefficients balance the following equation?

Nookie1986 [14]

Answer: A
FeCl3 + 3 NaOH -> Fe(OH)3 + 3 NaCl

7 0

2 years ago

Air can be considered a ____________ of gaseous elements and compounds.

vodomira [7]

The answer would be B - homogeneous mixture

5 0

3 years ago

Use you observation to determine which polymorph is in the customer’s returned chocolate sample.

Assoli18 [71]

Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.

When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.

hope it's help you......!!!!!!! 

please mark as brain list.......!!!!!!! 

#rishu

7 0

2 years ago