The deep seafloor (the oceanic crust) is made almost entirely of basaltic rocks, with peridotite underneath in the mantle. Basalts are also erupted above the Earth's great subduction zones, either in volcanic island arcs or along the edges of continents.

Hope this helps :)

7 0

3 years ago

The standard Gibbs energy of reaction, ÄG°, for the dissociation of phenol is 56.4 kJ mol-1 at 298 K. Calculate the pKa of pheno

In-s [12.5K]

A is the answer to this question

3 0

3 years ago

aseous methane will react with gaseous oxygen to produce gaseous carbon dioxide and gaseous water . Suppose 5.5 g of methane is

maksim [4K]

Answer:

There is 9.6 grams of CO2 produced

Explanation:

Step 1: Data given

Mass of methane = 5.50 grams

Molar mass of methane = 16.04 g/mol

Mass of oxygen = 13.9 grams

Molar mass of oxygen = 32.0 g/mol

Step 2: The reaction

CH4(g) + 2O2(g) → CO2(g) + 2H2O(g)

Step 3: Calculate number of moles

Moles = mass / molar mass

Moles methane = 5.50 grams / 16.04 g/mol

Moles methane = 0.343 moles

Moles oxygen = 13.9 grams / 32.0 g/mol

Moles oxygen = 0.434 moles

For 1 mol CH4 we need 2 moles O2 to produce 1 mol CO2 and 2 moles H2O

O2 is the limiting reactant. It will completely react (0.434 moles).

There will react 0.434/2 = 0.217 moles CH4

There will remain 0.343-0.217 = 0.126 moles CH4

There will be produced 0.434 moles of H2O and

0.434/2 =0.217 moles of CO2

Step 4: Calculate mass of products

Mass = moles * molar mass

Mass CO2 = 0.217 moles ¨44.01 g/mol

Mass CO2 = 9.6 grams

Mass H2O = 0.434 moles * 18.02

Mass H2O = 7.8 grams

4 0

3 years ago

Purple Group Header Warm-Up Why can I smell a chocolate bar even though it is a solid? Read the description of the office myster

likoan [24]

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.

4 0

3 years ago