Answer:
1.6 x 10⁻¹⁹ C
Explanation:
Let us arrange the charges in the ascending order and round them off as follows :-
1.53 x 10⁻¹⁹ C → 1.6x 10⁻¹⁹ C
3.26 x 10⁻¹⁹C → 3.2 x 10⁻¹⁹ C
4.66 x 10⁻¹⁹C → 4.8 x 10⁻¹⁹ C
5.09 x 10⁻¹⁹C → 4.8 x 10⁻¹⁹ C
6.39 x 10⁻¹⁹C → 6.4 x 10⁻¹⁹ C
The rounding off has been made to facilitate easy calculation to come to a conclusion and to accommodate error in measurement.
Here we observe that
2 nd charge is almost twice the first charge
3 rd and 4 th charges are almost 3 times the first charge
5 th charge is almost 4 times the first charge.
This result implies that 2 nd to 5 th charges are made by combination of the first charge ie if we take e as first charge , 2nd to 5 th charges can be written as 2e, 3e ,3e and 4e. Hence e is the minimum charge existing in nature and on electron this minimum charge of 1.6 x 10⁻¹⁹ C exists.
Answer:
not clear pic...but it's definitely not A)
Answer:
If one end of a metal bar is heated, the atoms at that end vibrate more than the atoms at the cold end. The vibration spreads along the bar from atom to atom.
Explanation:
The spread of heat in this way is called conduction. Metals are good conductors of heat.
Answer:
Fault lines
Explanation:
Earthquakes are most likely to occur near or on fault lines. A great example of this is the ring of fire, a gigantic fault line that gives catastrophic earthquakes.
The ammonium salt of acetic acid is the reaction product of acetic acid and ethylamine at room temperature
<h3 /><h3>What is acetic acid ?</h3>
Acetic acid is a monofunctional carboxylic acid containing two carbon atoms. It acts as a protein solvent, food acidity regulator, antibacterial food preservative. It is a conjugate acid of an acetate.
Acetic acid is used in the production of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic ester, chloroacetic acid, plastics, dyes, insecticides, photographic chemicals, and rubber. Other commercial uses include the production of vitamins, antibiotics, hormones, organic chemicals, and as a food additive. Typical concentrations of acetic acid found naturally in foods are 700 to 1200 milligrams/kg (mg/kg) in wine, up to 860 mg/kg in aged cheeses, and 2.8 mg/kg in aged cheeses. fresh orange juice.
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