Answer: The answer is C
Explanation: Sound waves tend to spread farther the deeper the sound is, and the waves go lower then the second example, deeming it is louder.
Answer:
Noble gases are a unique set of elements in the periodic table because they don't naturally bond with other elements.
Explanation:
HAVE A GOOD DAY!
Solving this chemistry is a little bit hard because the question didn't give some important detailed.
So first, there are a couple problems with your question.
We will just need to know which direction will it proceed to reach equilibrium.
Your expression for Kc (and Qc ) for the reaction should be:
Kc = [C] / [A] [B]^2
You have not provided a value for Kc, so a value of Qc tells you absolutely nothing. Qc is only valuable in relation to a numerical value for Kc. If Qc = Kc, then the reaction is at equilibrium. If Q < K, the reaction will form more products to reach equilibrium, and if Q > Kc, the reaction will form more reactants.
Answer:
B sugar in water
Explanation:
because sugar dissolves in water while the others don't
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
