Option are as follow,
A. temperature, concentration and surface area
<span>B. temperature, and concentration only </span>
<span>C. concentration and surface area only </span>
<span>D. temperature and surface area only
</span>
Answer:
Option-<span>A. Temperature, Concentration and Surface area
</span>
Explanation:
1) Increasing Temperature:
Increase in temperature increases the Kinetic energy of molecules. This results in increase in the velocity and rate of collisions between reactants. Hence, greater the number of collisions between reactants per time greater will be the probability of formation of product per unit time.
2) Increasing Concentration
Increase in concentration results in increase in number of particles of reactants per unit area, hence collision rate increases resulting in rate of reaction.
3) Increasing Surface Area
Grinding of Zn results in the increase of surface area of Zinc. So greater the surface area greater is the exposure of Zinc metal to HCl molecules, hence the rate of formation of product increases.
PV=nRT
n=2.4 moles
T=273.15+50=323.15K
P=2*101325=202650 Pa
R=8.31
Solve for V:
V=nRT/P=2.4*8.31*323.15/202650=.032m^3
A general formula of an acid always start with an hydronium ion or H+. The general formula of an acid have to end with an anion. As acids, these compounds are named starting with the prefix "hydro-," then adding the first syllable of the anion, then the suffix "-ic."
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
