Answer:
Gaseous nitrogen has unique chemical and physical properties that make it suitable for use in food processing. Nitrogen is inert which means it will not react with prepared food materials, which can alter their aromas or flavors. Also, gaseous nitrogen will effectively displace oxygen minimizing oxidation and the growth of microorganisms that cause foods to lose their freshness and deteriorate faster.
Explanation:
Source: https://www.generon.com/using-nitrogen-gas-in-food-packaging/
Answer:
The Lewis dot diagram is supposed to have dots on each side. What's incorrect is that there isn't a dot on the bottom, only the left and right side and the top. What's correct about this is that there are 5 outer valence electrons, and they correctly put 5 dots, even though they're in the wrong place.
Explanation:
2 SO₃ --> 2 SO₂ + O₂
I 12 0 0
C -2x +2x +x
---------------------------------------------
E 12-2x 2x x
Since the moles of SO₂ at equilibrium is 3 mol, 2x = 3. Then, x = 1.5 mol. So, the amounts at equilibrium is:
SO₃: 12 - 2(1.5) = 9
SO₂: 2(1.5) = 3
O₂: 1.5
The formula for K basing on the stoichiometric reaction is:
K = [SO₂]²[O₂]/[SO₃]²
where the unit used is conc in mol/L.
K = [3 mol/3 L]²[1.5 mol/3 L]/[9 mol/3 L]²
<em>K = 0.0556</em>
Solid -(s)
liquid - (l)
gas - (g)
aqueous - (aq)
1st energy level can hold 2 electrons
2nd energy level can hold 8 electrons
3rd energy level can hold 8 or 18 electrons
