Answer is: the average atomic mass is 232.
ω₁ = 20% ÷ 100%.
ω₁ = 0.20.
ω₂ = 80% ÷ 100%.
ω₂ = 0.80.
Ar₁ = 120 (number of protons) + 120 (number of neutrons).
Ar₁ = 240.
Ar₂ = 120 + 110
.
Ar₂ = 230.
Average atomic mass of atoms of bolognium =
Ar₁ · ω₁ + Ar₂ · ω₂.
Average atomic mass of atoms of bolognium = 240 · 0.2 + 230 · 0.8.
Average atomic mass of atoms of bolognium = 48 + 184.
Average atomic mass of atoms of bolognium = 232.
The balanced equation for the reaction is as follows;
Ca(OH)₂ + 2HBr --> CaBr₂ + 2H₂O
stoichiometry of Ca(OH)₂ to HBr is 1:2
number of Ca(OH)₂ moles reacted - 0.10 mol/L x 0.1000 L = 0.010 mol
Number of HBr moles added - 0.10 mol/L x 0.4000 = 0.040 mol
1 mol of Ca(OH)₂ needs 2 mol of HBr for neutralisation
therefore 0.010 mol of Ca(OH)₂ needs - 0.010 x 2 = 0.020 mol of HBr to be neutralised
but 0.040 mol of HBr has been added therefore number of moles of HBr in excess - 0.040 - 0.020 = 0.020 mol
then pH of the medium can be calculated using the excess H⁺ ions
HBr is a strong acid therefore complete ionization
[HBr] = [H⁺]
[H⁺] = 0.020 mol / (100.0 + 400.0 mL)
= 0.020 mol / 0.5 L
= 0.040 mol/L
pH = -log[H⁺]
pH = - log [0.040 M]
pH = 1.40
pH of the medium is 1.40
Answer:Sodium Bicarbonate
Explanation:Crack is manufactured by using Sodium Bicarbonate (NaHCO3) to remove hydrochlorides to create a crystalline form of cocaine that can be smoked.
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.
