Your answer would be,
Molarity = moles of solute/volume of solution we needed, 29.22(g)(mol) of NaCI
= 29.22(g)/58.44(g)(mol^-1)(1)/1(L)
= 0.500(mol)(L^-1)
Hope that helps!!!
Answer:
A decrease in [H3O+] and an increase in pH (option a)
Explanation:
Equilibrium of water is shown in this equation
2H₂O ⇄ H₃O⁺ + OH⁻
When you add NaOH, you are modifying [OH⁻]
NaOH → Na⁺ + OH⁻
In equilibrium of water, the [OH⁻] increases
2H₂O ⇄ ↓ H₃O⁺ + OH⁻ ↑
As the [OH⁻] increases, by Le Chatellier, the equilibrium tends to decrease [H₃O⁺].
If the [OH⁻] is higher, pH is also high so the solution of water and sodium hydroxide would be totally basic.
Answer:
Hi.
The temperature is approximately zero degrees (0°C)
Explanation:
It is important to keep in mind that in the production of ice cream the decrease in the freezing point of the water present in the mixture is called the antifreeze power of the mixture. In ice cream, the freezing point decrease will be caused by each substance that is dissolved in the mixture: lactose, salts, sugars and any other substance. Each of these substances will contribute to the decrease in the freezing point of the mixture. The phase diagram attached in the file shows the sugar solutions in water. When a solution cools (point A), there comes a time when the freezing curve is reached (point B). At that moment ice begins to appear. As shown in the diagram this temperature is approximately zero degrees (0 ° C).
Answer:
A long lever with the fulcrum as close as possible to the load
Explanation:
If F be the effort , W be the weight , L₁ be the distance of load from fulcrum and L₂ be the distance of effort from the fulcrum ,
Taking moment of force about the fulcrum , we have
W x L₁ = F x L₂
F = W x ( L₁ / L₂ )
F will be minimum when L₁ will be minimum .
Hence fulcrum should be as close as possible to the load.
Answer:
soluble starch, maltose and various dextrins.
Explanation:
