What you need to do is like this:
ΔSrxn∘ = Products - Reactants
<span>ΔSrxn∘ = [NO2 (mols*S∘)] - [NO (mols*S∘) + O2 (mols*S∘)] </span>
<span>ΔSrxn∘ = [(2 mol * 240.0 J/mol*K)] - [(1 mol *205.2 J/mol*K) + (2 mol *210.8 J/mol*K)] </span>
<span>ΔSrxn∘ = [480 J/K] - [626.8 J/K] </span>
<span>ΔSrxn∘ = -146.8 J/K
</span>I hope this is good for you
Diphosphorus heptachloride
Answer: 10^-11
Explanation:
to find the concentration of H+ ions given the ph, we use the formula 10^(-pH).
so 10^-11
<span>(2.25moles)*(6.022x10^23) </span>
Answer:
The effects of supercritical CO2 (SC-CO2) on the microbiological, sensory (taste, odour, and colour), nutritional (vitamin C content), and physical (cloud, total acidity, pH, and °Brix) qualities of orange juice were studied. The CO2 treatment was performed in a 1 litre capacity double-walled reactor equipped with a magnetic stirring system. Freshly extracted orange juice was treated with supercritical CO2, pasteurised at 90°C, or left untreated. There were no significant differences in the sensory attributes and physical qualities between the CO2 treated juice and freshly extracted juice. The CO2 treated juice retained 88% of its vitamin C, while the pasteurised juice was notably different from the fresh juice and preserved only 57% of its vitamin C content. After 8 weeks of storage at 4°C, there was no microbial growth in the CO2 treated juice.