Answer:
8.08 × 10⁻⁴
Explanation:
Let's consider the following reaction.
COCl₂(g) ⇄ CO (g) + Cl₂(g)
The initial concentration of phosgene is:
M = 2.00 mol / 1.00 L = 2.00 M
We can find the final concentrations using an ICE chart.
COCl₂(g) ⇄ CO (g) + Cl₂(g)
I 2.00 0 0
C -x +x +x
E 2.00 -x x x
The equilibrium concentration of Cl₂, x, is 0.0398 mol / 1.00 L = 0.0398 M.
The concentrations at equilibrium are:
[COCl₂] = 2.00 -x = 1.96 M
[CO] = [Cl₂] = 0.0398 M
The equilibrium constant (Keq) is:
Keq = [CO].[Cl₂]/[COCl₂]
Keq = (0.0398)²/1.96
Keq = 8.08 × 10⁻⁴
Answer:
b- The heat capacity ratio increases but output temperature don’t change
Explanation:
The heat capacity is the amount of energy required to raise the temperature of a body, by 1 degree. On the other hand, the specific heat capacity is the amount of heat required to raise the temperature of a of unit mass of a material by 1 degree.
Heat capacity is an extensive property meaning its value depends on the amount of material. Specific heat capacity is found by dividing heat capacity by the mass of the sample, thus making it independent of the amount (intensive property). So if the specific heat capacity increases and the mass of the sample remains the same, the heat capacity must increase too. Because of that options c and d that say that heat capacity reamins same are INCORRECT.
On the other hand, in which has to be with options a and b both say that the heat capacity increases which is correct, but about the output temperatures what happens is that if we increase the specific heat capacity of both fluids that are involved in a process of heat exchange in the same value, the value of the output temperatures do not change so only option a is CORRECT.
Answer:
Explanation:
The crabs cannot see the plankton they eat near the ocean floor. For the crabs to see the plankton, some color of visible light would need to reach the plankton so that it can be reflected into the crabs' eyes.
Answer:
lithium
Explanation:
this is because lithium has a valency of 1 and oxygen has a valency of 2 thereby exchanging valency to create Li²0
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.
