Answer:
Only 
gives spontaneous reaction.
Explanation:
A redox reaction will be spontaneous if standard reduction potential (
) of the reaction is positive. Because it leads to negative standard gibbs free energy change (
), which is a thermodynamic condition for spontaneity of a reaction.
Where 
and 
represents standard reduction potential of reduction half cell and standard reduction potential of oxidation half cell.
(1) Oxidation: 
; 
Reduction: 
; 
So, 
Hence this pair will give spontaneous reaction.
(2) Similarly as above, 
Hence this pair will give non-spontaneous reaction.
(3) Similarly as above, 
Hence this pair will give non-spontaneous reaction.
(4) Similarly as above, 
Hence this pair will give non-spontaneous reaction.
Answer:
The pressure of CH3OH and HCl will decrease.
The final partial pressure of HCl is 0.350038 atm
Explanation:
Step 1: Data given
Kp = 4.7 x 10^3 at 400K
Pressure of CH3OH = 0.250 atm
Pressure of HCl = 0.600 atm
Volume = 10.00 L
Step 2: The balanced equation
CH3OH(g) + HCl(g) <=> CH3Cl(g) + H2O(g)
Step 3: The initial pressure
p(CH3OH) = 0.250atm
p(HCl) = 0.600 atm
p(CH3Cl)= 0 atm
p(H2O) = 0 atm
Step 3: Calculate the pressure at the equilibrium
p(CH3OH) = 0.250 - X atm
p(HCl) = 0.600 - X atm
p(CH3Cl)= X atm
p(H2O) = X atm
Step 4: Calculate Kp
Kp = (pHO * pCH3Cl) / (pCH3* pHCl)
4.7 * 10³ = X² /(0.250-X)(0.600-X)
X = 0.249962
p(CH3OH) = 0.250 - 0.249962 = 0.000038 atm
p(HCl) = 0.600 - 0.249962 = 0.350038 atm
p(CH3Cl)= 0.249962 atm
p(H2O) = 0.249962 atm
Kp = (0.249962 * 0.249962) / (0.000038 * 0.350038)
Kp = 4.7 *10³
The pressure of CH3OH and HCl will decrease.
The final partial pressure of HCl is 0.350038 atm
J.J. Thomson's experiments with cathode ray tubes showed that all atoms contain tiny negatively charged subatomic particles or electrons. ... Rutherford's gold foil experiment showed that the atom is mostly empty space with a tiny, dense, positively-charged nucleus.
Freeze drying<span> (or lyophilization) removes water from the ice cream by lowering the </span>air pressure<span> to a point where ice sublimates from a </span>solid<span> to a </span>gas<span>. The ice cream is placed in a </span>vacuum chamber<span> and frozen until the water </span>crystallizes<span>. The air pressure is lowered, creating a partial vacuum, forcing air out of the chamber; next heat is applied, </span>sublimating<span> the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a freeze-dried ice cream slice. </span>
