Answer:
Explanation:
C decays by a process called beta decay. During this process, an atom of 14C decays into an atom of 14N, during which one of the neutrons in the carbon atom becomes a proton. This increases the number of protons in the atom by one, creating a nitrogen atom rather than a carbon atom.
Answer:Matter is defined as anything that has mass and takes up space (it has volume). ... Volume is the amount of space something occupies. Words such as big, little, long, or short are used to describe volumes.
Explanation:
Answer:
The same number of each element present before the reaction takes place must also be present on the product side of the equation. Coefficients are placed in front of a chemical formula to show the number of moles of that substances that are necessary for the reaction to occur.
Explanation:
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
