Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
Answer:
2.53 L is the volume of H₂ needed
Explanation:
The reaction is: C₁₈H₃₀O₂ + 3H₂ → C₁₈H₃₆O₂
By the way we can say, that 1 mol of linolenic acid reacts with 3 moles of oxygen in order to produce, 1 mol of stearic acid.
By stoichiometry, ratio is 1:3
Let's convert the mass of the linolenic acid to moles:
10.5 g . 1 mol / 278.42 g = 0.0377 moles
We apply a rule of three:
1 mol of linolenic acid needs 3 moles of H₂ to react
Then, 0.0377 moles will react with (0.0377 . 3 )/1 = 0.113 moles of hydrogen
We apply the Ideal Gases Law to find out the volume (condition of measure are STP) → P . V = n . R . T → V = ( n . R .T ) / P
V = (0.113 mol . 0.082 L.atm/mol.K . 273.15K) 1 atm = 2.53 L
The molarity and normality of 5.7 g of Ca(OH)2 in 450ml 0f solution is calculated as follows
molarity = moles/volume in liters
moles =mass/molar mass
= 5.7g/74g/mol = 0.077moles
molarity = 0.077/450 x1000= 0.17M
Normality = equivalent point x molarity
equivalent point of Ca(OH)2 is 2 since it has two Hydrogen atom
normality is therefore = 0.17 x2 = 0.34 N
The absolute temprature is the limit to the highest and lowest temprature while the kinetic energy is the amunt of energy acquired by molecule to aid movement
