Answer:
Explanation:
= Initial pressure = 1.47 atm
= Final pressure =
= Initial temperature =
= Final temperature =
= Initial volume = 145 mL
= Final volume
We have the relation
Final volume of the sample is .
This technique can be used to make pure crystals of a soluble salt.
The burette is filled with hydrochloric acid.
A known quantity of alkali (say 50 cm3 sodium hydroxide)
is released from a pipette into the conical flask.
The tap on the burette is turned open to allow
the acid to be added drop by drop into the alkali.
The alkali contains an indicator (phenolphthalein)
which is pink in an alkali and colorless in an <span>acid.
</span>
When enough acid has been added to neutralize
the alkali, the indicator changes from
pink to colorless. This is the end point of the titration.
The titration<span> can be repeated using the </span><span>same amounts
</span><span>of </span>acid<span> and </span>alkali<span> but </span>without<span> the </span>indicator.
<span>Pure salt</span> crystals<span> which are </span>free<span> from </span><span>indicator
</span><span>can then be crystallized </span><span> from the </span>neutral<span> solution.</span>
It had to be b so it could of been it mix with the 20
When charging a conductor by induction, a charged object is brought close to but does not touch the conductor. In the end the conductor has charge of the opposite sign as the charge on the object.
Answer:
A sliced loaf of bread will go stale quicker because more of the bread is revealed into the atmosphere where there are carbon and other elements in it which affect the surface area of the bread and the inner parts of the bread. It would take a shorter rate of reaction to get into the mid center of the bread than an unsliced loaf. Additionally, the dust and things in the air have to go through a tough surface of cells before it reaches the main part of the bread.
Explanation: