The speeds of the processes revolving around earth
Answer:
1.04 moles of AlCl₃
Explanation:
Balanced Equation: 2Al°(s) + 3Cl₂(g) => 2AlCl₃(s)
Approach => convert given data (28 g Al°) to moles. The number of moles AlCl₃ would equal the number of moles aluminum because coefficients for Aluminum and Aluminum Chloride are equal.
moles Al° = (28g)/(27g/mole ) = 1.04 mole Al°
From balanced equation moles AlCl₃ produced equals moles of Al° produced = 1.04 mole AlCl₃ because coefficients of Al° & AlCl₃.
Answer:
<em>It is a chemical reaction in which the reactants form products and products react together to give reactants back. That means reversible reactions can go in both directions forward as well as backward direction.</em>
<span>n this order, Ď=1.8gmL, cm=0.5, and mole fraction = 0.9
First, let's start with wt%, which is the symbol for weight percent. 98wt% means that for every 100g of solution, 98g represent sulphuric acid, H2SO4.
We know that 1dm3=1L, so H2SO4's molarity is
C=nV=18.0moles1.0L=18M
In order to determine sulphuric acid solution's density, we need to find its mass; H2SO4's molar mass is 98.0gmol, so
18.0moles1Lâ‹…98.0g1mole=1764g1L
Since we've determined that we have 1764g of H2SO4 in 1L, we'll use the wt% to determine the mass of the solution
98.0wt%=98g.H2SO4100.0g.solution=1764gmasssolution→
masssolution=1764gâ‹…100.0g98g=1800g
Therefore, 1L of 98wt% H2SO4 solution will have a density of
Ď=mV=1800g1.0â‹…103mL=1.8gmL
H2SO4's molality, which is defined as the number of moles of solute divided by the mass in kg of the solvent; assuming the solvent is water, this will turn out to be
cm=nH2SO4masssolvent=18moles(1800â’1764)â‹…10â’3kg=0.5m
Since mole fraction is defined as the number of moles of one substance divided by the total number of moles in the solution, and knowing the water's molar mass is 18gmol, we could determine that
100g.solutionâ‹…98g100gâ‹…1mole98g=1 mole H2SO4
100g.solutionâ‹…(100â’98)g100gâ‹…1mole18g=0.11 moles H2O
So, H2SO4's mole fraction is
molefractionH2SO4=11+0.11=0.9</span>
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.
