<u>Answer:</u>
<em>1) ∆H is positive 
Endothermic
</em>
<em>2) 
Endothermic </em>
<em>3) Energy is absorbed Endothermic
</em>
<em>4) 
Exothermic
</em>
<em>5) ∆H is negtive Exothermic
</em>
<em></em>
<u>Explanation:</u>
∆H is called as enthalpy change
It is also called as Heat of reaction
Energy is required for the bond to break a bond.
Energy is released when a bond is formed.
that is
We see in this equation, bonds between hydrogen and chlorine molecules gets broken and on the right side bond is formed in HCl.
If energy of products greater than energy of reactants then the reaction enthalpy change is endothermic .
If energy of products lesser than energy of reactants then the reaction enthalpy change is exothermic .
For example
(positive hence endothermic)
(negative hence exothermic)
Economic concerns is the correct one
Answer:
I believe the answer is Newton's Second Law
Explanation:
Newton's Second Law states that the acceleration of an object will count on how much mass and the amount of force that is applied.
The bowling ball was dropped from the 10th story window and had more force than when the ball was dropped from the 5th story window because the 10th story window gave the bowling ball more acceleration.
They can grow fungus and they emit carbon
Answer:
First, the microwaves transmit kinetic energy to the water molecules of the food, heating the water molecules. Only, those that are not very deep into the food.
Second, the hot water molecules transmit heat by conduction to the other parts of the food.
Explanation:
1) Microwaves are a form of electromagnetic radiation. The same as any wave, they carry energy.
2) The wave length of microwaves are in the range of 0.001 mm to 1 m (shorter than radio waves and longer than infrared)
3) The microwaves of an oven, used to heat food, have a wave length aroun 12 cm.
4) The microwaves transmit energy to the water molecules in the food, by increasing the kinetic energy of water molecules. As result, the water molecules get hotter. Microwaves only penetrate about 1 cm inside the food (a potato for example) and from that the heat is transferred by conduction to the inner parts of the food.
