Answer:
0.78 atm
Explanation:
Step 1:
Data obtained from the question. This includes:
Mass of CO2 = 5.6g
Volume (V) = 4L
Temperature (T) =300K
Pressure (P) =?
Step 2:
Determination of the number of mole of CO2.
This is illustrated below:
Mass of CO2 = 5.6g
Molar Mass of CO2 = 12 + (2x16) = 12 + 32 = 44g/mol
Number of mole CO2 =?
Number of mole = Mass/Molar Mass
Number of mole of CO2 = 5.6/44
Number of mole of CO2 = 0.127 mole
Step 3:
Determination of the pressure in the container.
The pressure in the container can be obtained by applying the ideal gas equation as follow:
PV = nRT
The gas constant (R) = 0.082atm.L/Kmol
The number of mole (n) = 0.127 mole
P x 4 = 0.127 x 0.082 x 300
Divide both side by 4
P = (0.127 x 0.082 x 300) /4
P = 0.78 atm
Therefore, the pressure in the container is
True
Enzymes help the body in digestion and other bodily functions which involve chemicals.
Answer:
The liquid boils.
Explanation:
Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.
For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.
When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.
The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.
This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.
It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.
Hence, it is obvious why boiling is the answer to this question.
Answer:
In the natural world, limiting factors like the availability of food, water, shelter and space can change animal and plant populations. Other limiting factors, like competition for resources, predation and disease can also impact populations. Other changes in limiting factors will cause a population to decrease.
Explanation:
South America land mass serves as a deflector for the South equatorial current. This deflection the current causes them to move in a different direction. If the Continent were not present the direction of the South equatorial current would not change and it would continue to flow in the west.
