Answer:
Explanation:
The structural formula of 2-methyl-3-hexene is drawn in the attached image below. After then, the three possible structures were drawn and the mechanism reaction.
From the mechanism shown, methanol deprotonates methoxide proton and neutralizes the positive charge to form methoxide. This is followed by the movement of electrons that takes place from the region of higher electron density to lower electron density.
Answer:
It will take 77.8 seconds for 95% of sample to react
Explanation:
As the given reaction obeys 1st order therefore-
![[N_{2}O_{5}]=[N_{2}O_{5}]_{0}\times (\frac{1}{2})^{\frac{t}{t_{\frac{1}{2}}}}](https://tex.z-dn.net/?f=%5BN_%7B2%7DO_%7B5%7D%5D%3D%5BN_%7B2%7DO_%7B5%7D%5D_%7B0%7D%5Ctimes%20%28%5Cfrac%7B1%7D%7B2%7D%29%5E%7B%5Cfrac%7Bt%7D%7Bt_%7B%5Cfrac%7B1%7D%7B2%7D%7D%7D%7D)
Where
is the concentration of
after "t" time,
is the initial concentration of
and
is half life
Here,
and 
So, 
or, 
So, it will take 77.8 seconds for 95% of sample to react
Answer: True (happy to help)
Explanation:
<u>Answer:</u>
1. A substance that is soluble in two liquids and makes an emulsion last longer is called "Emulsifier".
2. The process that reduces the size of particles so emulsions will last longer is called "Homogenization".
<u>Explanation:</u>
Emulsifiers are additives which enable two liquids to mix around each other. Water and oil separate in a container, for an instance, but using an emulsifier can make the liquids blend along. It is widely used on various foods and beverages. Egg yolks and mustard are a few examples of emulsifiers.
Homogenization is the physical mechanism by which the fat molecules in milk are broken down because then they stay incorporated instead of segregated as cream. Majority of the milk sold in the United States is homogenized.
Answer:
None of them, D
Explanation:
The actual answer is chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions.