Answer:
The heat of reaction is basically the energy that is being released and or absorbed when chemicals are transformed in a type of chemical reaction. However, the heat of reaction or also called reaction enthalpy is mostly or typically expressed as a molar enthalpy in kJ/mol and or as just a specific enthalpy in kJ/kg or kJ/L.
From Q = mcΔΤ, the specific heat capacity, c, of the metal that was cooled is c = Q/mΔT = (-769 J)/(46.4 g)(30.0 °C - 101.0 °C) = 0.233 J/g °C. From the table, it appears that this is the specific heat capacity of silver. So, the metal is most like silver.
Note: The value for Q was written as a negative value in the equation as heat energy was given off by the metal when the metal was cooled (from the metal’s point of view, it’s losing heat energy).
Answer:
1.65 L
Explanation:
The equation for the reaction is given as:
A + B ⇄ C
where;
numbers of moles = 0.386 mol C (g)
Volume = 7.29 L
Molar concentration of C = 
= 0.053 M
A + B ⇄ C
Initial 0 0 0.530
Change +x +x - x
Equilibrium x x (0.0530 - x)
![K = \frac{[C]}{[A][B]}](https://tex.z-dn.net/?f=K%20%3D%20%5Cfrac%7B%5BC%5D%7D%7B%5BA%5D%5BB%5D%7D)
where
K is given as ; 78.2 atm-1.
So, we have:
![78.2=\frac{[0.0530-x]}{[x][x]}](https://tex.z-dn.net/?f=78.2%3D%5Cfrac%7B%5B0.0530-x%5D%7D%7B%5Bx%5D%5Bx%5D%7D)
Using quadratic formula;
where; a = 78.2 ; b = 1 ; c= - 0.0530
= 
or 
= 
or 
= 0.0204 or -0.0332
Going by the positive value; we have:
x = 0.0204
[A] = 0.0204
[B] = 0.0204
[C] = 0.0530 - x
= 0.0530 - 0.0204
= 0.0326
Total number of moles at equilibrium = 0.0204 + 0.0204 + 0.0326
= 0.0734
Finally, we can calculate the volume of the cylinder at equilibrium using the ideal gas; PV =nRT
if we make V the subject of the formula; we have:
where;
P (pressure) = 1 atm
n (number of moles) = 0.0734 mole
R (rate constant) = 0.0821 L-atm/mol-K
T = 273.15 K (fixed constant temperature )
V (volume) = ???
V = 1.64604
V ≅ 1.65 L
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
