I’m pretty sure it’s abode and cathode
Chemical reaction: Ba(NO₃)₂ + H₂SO₄ → BaSO₄ + 2HNO₃.
V(H₂SO₄) = 250 mL ÷ 1000 mL/L = 0,25 L.
m(BaSO₄) = 0,55 g.
n(BaSO₄) = m(BaSO₄) ÷ M(BaSO₄).
n(BaSO₄) = 0,55 g ÷ 233,38 g/mol.
n(BaSO₄) = 0,00235 mol.
From chemical reaction: n(BaSO₄) : n(Ba(NO₃)₂) = 1 : 1.
n(Ba(NO₃)₂) = 0,00235 mol.
c(Ba(NO₃)₂) = n(Ba(NO₃)₂) ÷ V.
c(Ba(NO₃)₂) = 0,00235 mol ÷ 0,25 L.
c(Ba(NO₃)₂) = 0,0095 mol/L.
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.
Acid - base indicators (also known as pH indicators) are substances which change color with pH. They are usually weak acids or bases. you use them if you want to know if a solution is an acid or it it's a base
<span>The liquid form of matter is usually more dense than its gas form. This is because liquid molecules are closer together compared to gas molecules. An exception, however, is water. Water's solid form or ice is less dense than its liquid form because of the orientation of hydrogen bonds that lowers its density.</span>
