Answer:
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.5 mol of A will be left over since 1.5 mol of A will be used for every 3 mol of B due to the 2:1 ratio established by the formula.
Answer:
The smell of a chocolate is from the presence of volatile compounds present in the chocolate bar which at room temperature readily changes phase from solid to liquid to vapor or gas
Explanation:
There are nearly 600 identified compounds present in a chocolate bar and out of these, there are volatile components which gives the chocolate bar its distinctive aroma.
These volatile chocolate contents readily change phase from solid to vapor, with very short duration liquid phase.
For example, 3 methylbutanal, vanillin, and several organic compounds which are known to be readily volatile.
1. research question
2. background research
3. hypothesis
4. <span>Controlled experiment
5. data analysis
6. data collection
7. conclusion</span>
