Answer: The final pressure is 75 mm Hg.
Explanation:
According to Boyle's law, at constant temperature the pressure of a gas in inversely proportional to volume.
Since, it is given that the temperature is constant. Hence, formula used is as follows.
Substitute the values into above formula as follows.
Thus, we can conclude that the final pressure is 75 mm Hg.
Answer:
6.95 x 10²³ molecules/particles
Explanation:
First we need to find the total Empirical Mass. We can find this by adding each element's mass together.
Al = 26.982,
O = 15.999
H = 1.008
26.982 + 3(15.999) + 3(1.008) = 78.003.
Now we divide by the mass given (90 grams).
90/78.003 = 1.153801777.
We then take that number and multiply it by avogadro's number (6.022 x 10²³)
1.153801777 x avogadro's number = 6.95 x 10²³
Answer:
Fermentation is where all alcohol is created, distillation is where the alcohol is separated and removed. In order for fermentation to occur, two things are needed: a raw material in liquid form that contains sugar, followed by the addition of yeast.
Answer:
<u>only sodium chloride compounds</u> MOST LIKELY products of the reaction between sodium metal and chlorine gas.
Correct answer - C
Explanation:
A solid sodium metal reacts with gaseous form of chlorine gas to form a solid sodium chloride.
This formation of sodium chloride arises due to transfer of one valence electron from sodium to chlorine atom and the both atoms get stable octet electronic configuration.
As a result, an ionic compound solid sodium chloride is formed.
The chemical reaction of formation sodium chloride is as follows.
Therefore, <u>only sodium chloride compounds</u> MOST LIKELY products of the reaction between sodium metal and chlorine gas.
Answer:
20%
Explanation:
The fish consumption has had lot of variations in the past few centuries, most noticeably in the last century. Initially it was the richer countries that had population which was consuming the most animal protein from fish in the world, while the developing nations had less. Things have changed though, especially during the 1990's, when the developing nations experienced a rapid increase in the consumption of fish. This was largely due to the growing standard and the availability of fish, so in some of the developing nations the percentage of animal protein from fish reached around 20%.
