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.
1) One piece of science equipment that you might not have been introduced to is the graduated cylinder. measure volume of a liquid.
2) Although you need to be careful when using a Bunsen burner, I think it is one of the most interesting lab tools to use. A Bunsen burner is a heat source used to raise the temperature.
Answer:
1) 90.0 mL
2) 11.25 M
3) 0.477 M
4) 144 mL
Explanation:
The main formula that will be used for all these calculations is:
C₁V₁ = C₂V₂
C stands for concentration and V stands for volume and the subscripts 1 and 2 indicate an initial concentration or volume and a final concentration or volume.
For each problem, it's best to start by figuring out what you have and what you need to find. Figure out if you're looking for an initial value or a final value.
1) We need to find the initial volume. So, take what values you have and plug them in and then solve for whatever variable:
5.00 M · V₁ = 500.0mL · 0.900 M - divide by 5.00
C₁ = 90.0 mL
2) This time we're finding the initial concentration:
20.0mL · C₁ = 150.0mL · 1.50 M - divide by 20.0mL
C₂ = 11.25 M
3) Now we're finding the final concentration:
12.00mL · 3.50 M = 88.0mL · C₂ - divide by 88.0mL
C₂ = 0.477 M
4) Finally, we're looking for the final volume:
9.0mL · 8.0 M = 0.50 M · V₂ - divide by 0.50 M
V₂ = 144mL
im not sure which one to answer, and i can hardly see the text.
