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Harlamova29_29 [7]
3 years ago
13

Put two books on top of your wooden block and calculate the sliding force of friction. Write your answer below. Sliding force of

friction with weights 4.2 newtons. How does weight influence the sliding force of friction? Explain using the data above.
PLEASE HELP
Chemistry
1 answer:
navik [9.2K]3 years ago
5 0

Answer:

I need this answer too!!!!!!!!!

Explanation:

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For the reaction Ti(s)+2F2(g)→TiF4(s) compute the theoretical yield of the product (in grams) for each of the following initial
Ostrovityanka [42]

Answer:

The answer to your question is 8.2 g of TiF₄

Explanation:

Data

Theoretical yield = ?

mass of Ti = 5 g

mass of F₂ = 5 g

Balanced chemical reaction

                  Ti(s) +  2F₂ (g)   ⇒   TiF₄(g)

Process

1.- Calculate the Molar mass of reactants and products

Ti = 48 g

2F₂ = 2( 19 x 2) = 76 g

TiF₄ = 48 + 76 = 124 g

2.- Calculate the limiting reactant

theoretical proportion Ti/F₂  = 48/76 = 0.63

experimental proportion Ti/F₂ = 5/5 = 1

Conclusion The limiting reactant is F₂ because the experimental proportion was lower than the theoretical proportion.

3.- Calculate the theoretical yield using the mass of F₂

                   76 g of F₂ --------------- 124 g of TiF₄

                     5 g of F₂ ---------------  x

                      x = (5 x 124) / 76

                      x = 8.15 g of TiF₄

4 0
3 years ago
Describe in detail, the Maillard Reaction.
Lynna [10]
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.

In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
7 0
3 years ago
Determine the volume of occupied by 4 moles of carbon dioxide gas at
valentina_108 [34]

Answer:

Vol of 4 moles CO₂(g) at STP = 89.6 Liters

Explanation:

STP

P = 1 Atm

V =

T = 0°C = 273 K

n = 4 moles

R = 0.08206 L·Atm/mol·K

Using Ideal Gas Law PV = nRT => V = nRT/P

V = (4 moles)(0.08206 L·Atm/mol·K)(273 K)/(1 Atm) = 89.6 Liters

5 0
3 years ago
Describe 3 tectonic plate interactions you thought were interesting and explain why.
Svetradugi [14.3K]

Answer:

Convergent, divergent, transform

Explanation:

Convergent- tectonic plates move towards one another

Divergent-  they move away from each other, or in other directions

Transform- tectonic plates slide past/against each other

8 0
3 years ago
Describe two shortcomings of the pennium model for isotopes
umka21 [38]

let me know when u find out plz because i would like to know as well its one of my chemistry qustions in an assiment. :)

3 0
3 years ago
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