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.
<u>Answer:</u> The amount of heat released is 56 MJ.
<u>Explanation:</u>
To calculate the number of moles, we use the equation:
Given mass of 
= 12 kg = 12000 g (Conversion factor: 1 kg = 1000 g)
Molar mass of = 30 g/mol
Putting values in above equation, we get:
The chemical reaction for hydrogenation of ethene follows the equation:
By Stoichiometry of the reaction:
When 1 mole of ethane releases 140 kJ of heat.
So, 400 moles of ethane will release = 
of heat.
Converting this into Mega joules, using the conversion factor:
1 MJ = 1000 kJ
So, 
Hence, the amount of heat released is 56 MJ.
D. dishwashing Soap/Liquid
Answer:C.
large leaves
Explanation: I took the test
Answer:
Both Density and Volume increase
Explanation:
