Answer:
The Equilibrium constant K is far greater than 1; K>>1
Explanation:
The equilibrium constant, K, for any given reaction at equilibrium, is defined as the ratio of the concentration of the products raised to their stoichiometric coefficients divided by the concentration of reactants raised to their stoichiometric coefficients.
It tells us more about how how bigger or smaller the concentration of products is to that of the reactants when a reaction attains equilibrium. From the given data, as the color of the reactant mixture (Br2 is reddish-brown, and H2 is colourless) fades, more of the colorless product (HBr is colorless) is being formed as the reaction approaches equilibrium. This indicates yhat the concentration of products becomes relatively higher than that of the reactants as the reaction progresses towards equilibrium, the equilibrium constant K, must be greater than 1 therefore.
Answer:
D) food that a chef seal in a plastic bag and cook under a controlled temperature condition.
Explanation:
Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Definitely not D i would guess A or B
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The correct option is B. To increase the production of ammonia, you have to increase the pressure of the system. Increase in pressure will result in increased production of ammonia because this will drive the chemical reaction forward.
