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Ba(OH)2 + 2 HNO3 → Ba(NO3)2 + 2 H2O
(18.2 mL) x (0.45 M Ba(OH)2) x (2 mol HNO3 / 1 mol Ba(OH)2) / (38.5 mL HNO3) = 0.43 M HNO3
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.
<span>The correct answer is A, the ligt-dependent reactions. These reactions are responsible for the production of glucose molecules, by the utilization of carbon dioxide, and water along with the sunlight. Glucose is then broken down during resiration process, for the production of ATP in mitochondria.</span><span />
Answer:
#1 Exposition
#2 Background information
#3 Complication
this is right unless you're speaking of theme plot conflict climax falling action or conclusion
Answer:
False
Explanation:
It will actually speed it up
