Answer:
a) according to Faraday's law
, b) creating a faster movement, placing more turns on coil
Explanation:
a) The voltage is induced in the coil by the relative movement between it and the magnet, therefore according to Faraday's law
E = - d (B A) / dt
In this case, the magnet is involved, so the value of the magnetic field varies with time, since the number of lines that pass through the loop changes with movement.
This voltage creates a current that charges the battery
b) There are several ways to increase the voltage
* creating a faster movement, can be done by the user
* placing more turns on the coil, must be done by the manufacturer
There are two atoms of potassium bonded to one atom of sulfur.
Answer:
8.91 J
Explanation:
mass, m = 8.20 kg
radius, r = 0.22 m
Moment of inertia of the shell, I = 2/3 mr^2
= 2/3 x 8.2 x 0.22 x 0.22 = 0.265 kgm^2
n = 6 revolutions
Angular displacement, θ = 6 x 2 x π = 37.68 rad
angular acceleration, α = 0.890 rad/s^2
initial angular velocity, ωo = 0 rad/s
Let the final angular velocity is ω.
Use third equation of motion
ω² = ωo² + 2αθ
ω² = 0 + 2 x 0.890 x 37.68
ω = 8.2 rad/s
Kinetic energy,
K = 0.5 x 0.265 x 8.2 x 8.2
K = 8.91 J
A. Solid
Solid structures are actually made of repeating patterns.
The ammonium salt of acetic acid is the reaction product of acetic acid and ethylamine at room temperature
<h3 /><h3>What is acetic acid ?</h3>
Acetic acid is a monofunctional carboxylic acid containing two carbon atoms. It acts as a protein solvent, food acidity regulator, antibacterial food preservative. It is a conjugate acid of an acetate.
Acetic acid is used in the production of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic ester, chloroacetic acid, plastics, dyes, insecticides, photographic chemicals, and rubber. Other commercial uses include the production of vitamins, antibiotics, hormones, organic chemicals, and as a food additive. Typical concentrations of acetic acid found naturally in foods are 700 to 1200 milligrams/kg (mg/kg) in wine, up to 860 mg/kg in aged cheeses, and 2.8 mg/kg in aged cheeses. fresh orange juice.
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