The Boyle-Mariotte's law or Boyle's law is one of the laws of gases that <u>relates the volume (V) and pressure (P) of a certain amount of gas maintained at constant temperature</u>, as follows:
PV = k
where k is a constant.
We can relate the state of a gas at a specific pressure and volume to another state in which the same gas is at different P and V since the product of both variables is equal to a constant, according to the Boyle's law, which will be the same regardless of the state of the gas. In this way,
P₁V₁ = P₂V₂
Where P₁ and V₁ is the pressure and volume of the gas to a state 1 and P₂ and V₂ is the pressure and volume of the same gas in a state 2.
In this case, in the state 1 the gas occupies a volume V₁ = 100 mL at a pressure of P₁ = 150 kPa. Then, in the state 2 the gas occupies a volume V₂ (that we must calculate through the boyle's law) at a pressure of P₂ = 200 kPa. Substituting these values in the previous equation and clearing V₂, we have,
P₁V₁ = P₂V₂ → V₂ =
→ V₂ = 
→ V₂ = 75 mL
Then, the volume occupied by the gas at 200 kPa is V₂ = 75 mL
Answer:
barium and silicon has same valence electrons
Explanation:
barium-2,8,18,18,8,2
neon-2,8
silicon-2,8,2,2
carbon-2,4
Answer:
The gravitational pull of a black hole is so strong that nothing, not even light, can escape once it gets too close. ... Moving at close to the speed of light, these particles ricochet off the event horizon and get hurled outward along the black hole's axis of rotation
(True)
Answer:
C: The C horizon is a subsurface horizon. It is the least weathered horizon. Also known as the saprolite, it is unconsolidated, loose parent material. The master horizons may be followed by a subscript to make further distinctions between differences within one master horizon.
Explanation:
Answer:
LEAN DOUGHS
Explanation:
A lean dough is a dough low in fat and sugar. Hard crust breads and rolls such as French and Italian breads and pizza crusts. Other white and whole wheat breads and dinner rolls. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust.