Answer:
Explanation:
According to the law of mass action:-
The rate of the reaction is directly proportional to the active concentration of the reactant which each are raised to the experimentally determined coefficients which are known as orders. The rate is determined by the slowest step in the reaction mechanics.
Order of in the mass action law is the coefficient which is raised to the active concentration of the reactants. It is experimentally determined and can be zero, positive negative or fractional.
The order of the whole reaction is the sum of the order of each reactant which is raised to its power in the rate law.
From the reaction given that:-
The expression for the rate is:-
![r=k[P]^2](https://tex.z-dn.net/?f=r%3Dk%5BP%5D%5E2)
Given that;- k= 
/Ms
[P] = 
M
Thus,
Including the alkanes, oils , fats and greasy substances in general
K has the lowest and Br has the higher
Answer:
D
Explanation:
A covalent bond is said to be formed when two electrons are shared between two bonding atoms as in the formation of the water molecule.
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.
