The answer to “An iron nail with a mass of 12 g absorbs 15 J of heat. If the nail was initially at 28 °C, what is its final temperature?” is broken down into a number of easy to follow steps, and 27 words. Since the solution to 81P from 3 chapter was answered, more than 4841 students have viewed the full step-by-step answer. The full step-by-step solution to problem: 81P from chapter: 3 was answered by , our top Chemistry solution expert on 05/06/17, 06:45PM. Introductory Chemistry was written by and is associated to the ISBN: 9780321910295. This textbook survival guide was created for the textbook: Introductory Chemistry, edition: 5. This full solution covers the following key subjects: nail, iron, heat, initially, final. This expansive textbook survival guide covers 19 chapters, and 2045 solutions.
X-rays differ from the light source readout in terms of the intensity and the possible damage that can be obtained from the two radiation types. The light source readout is more damaging than the X-rays readout in the gizmo. Therefore, precaution is required when handling the light source readout in the gizmo.
Answer:
Grignard reagents are formed by the reaction of magnesium metal with alkyl or alkenyl halides. They're extremely good nucleophiles, reacting with electrophiles such as carbonyl compounds
Explanation:
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Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, but is lower with the decreased atmospheric pressure found at higher altitudes.
Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, this is not a problem.
Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups. As a cooking method it is simple and suitable for large scale cookery. Tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals. Commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as "boil-in-the-bag" products.
The final temperature = 36 °C
<h3>Further explanation</h3>
The balanced combustion reaction for C₆H₆
2C₆H₆(l)+15O₂(g)⇒ 12CO₂(g)+6H₂O(l) +6542 kJ
MW C₆H₆ : 78.11 g/mol
mol C₆H₆ :
Heat released for 2 mol C₆H₆ =6542 kJ, so for 1 mol
Heat transferred to water :
Q=m.c.ΔT
