I´m pretty sure its magnesium iron silicate.
Answer:
409 g/mol
Explanation:
you divide the mass by the moles to get the molar mass
For this question, I think it is the other way around. It is true that chloroacetic acid is stronger in strength than acetic acid. Acid strength is measured as the equilibrium constant of the reaction <span>HA -----> H+ + A-
</span><span> In acetic acid, the anion produced by dissociation is CH3-COO-; in chloroacetic acid it is CH2Cl-COO-. Comparing the two, in the first one the negative charge is taken up mostly by the two oxygen atoms. In the second there is also an electronegative chlorine atom nearby to draw more charge towards itself. Therefore, the charge is less concentrated in the chloroacetate ion than it is in the acetate ion, and, accordingly, chloroacetic acid is stronger than acetic acid. </span>
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Answer:
D. Calculate the variations in the potions of the star due to movement of Earth in its orbit
