I believe the answer is C
Answer:
As a liquid is heated, its molecules absorb heat and move faster. When the liquid starts to boil, bubbles of vapor form within the liquid and rise to the surface. The temperature that causes this to happen is known as the boiling point of a liquid. There are two key differences between evaporation and boiling.
Explanation:
178.55g of H_2O are produced. When you find the molecular mass of NH_3 and O_2 and multiply them by their coefficients, you get 245.15. The law of conservation of mass states that mass can’t be created or destroyed, so this mass is the same for both the reactants and products. 245.15-66.60= 178.55. Hope this helps!
Answer:
the acid strength is the order of > >
Explanation:
Given that :
a .
b.
c.
Acid strength is the ability of an acid to dissociate into a proton and an anion. Take for instance.
HA ↔ H⁺ + A⁻
The acid strength of the following compounds above are:
= 1.00 × 10⁻¹⁰
= 6.6 × 10⁻⁴
= 6.3 × 10⁻⁵
As the acid dissociation constant increases the relative acid strength also increases.
From above, the acid strength is the order of > >
, and F⁻ are Bronsted- Lowry acid
Bronsted- Lowry acid are molecule or ion that have the ability to donate a proton.
No because In a pot on a fire, the surface of the water will be as low as maybe 80 or 90 degrees, when bubbles raise at the bottom, but do not reach the surface yet. (Again here: heat transfer by bubble evaporation is extremely fast, same reasons as for condensation) 10 or 20 °C less are a lot when cooking noodles (wheat starch) this may lower the reaction rate to half the value at 100°C, or even lower (rule of thumb for such reaction