The arrangement of the solutions based on their absorption from highest frequency to lowest frequency :
b.
> c.
> a.NaCl
<h3>What is absorption frequency?</h3>
- The frequency of the molecular vibration that led to the absorption is the same as the absorption frequency of a basic IR absorption band.
- In a way, an emission spectrum is the opposite of an absorption spectrum.
- The discrepancies in the energy levels of each chemical element's orbitals correspond to absorption lines for each chemical element at various particular wavelengths.
- Therefore, it is possible to identify the constituents in a gas or liquid using its absorption spectrum.
- Absorption spectroscopy is most frequently used to measure infrared, atomic, visible, ultraviolet (UV), and x-ray waves.
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Answer:
Both of the studies said that the mass of the atom is centered in the nucleus, which is positive, and there are electrons (negative particles) orbiting it. So, Rutheford and Nagaoka discovered that the atom can be divisible and it has an empty space.
But, in the model of Nagaoka, the nucleus was huge, and for Rutherford, the nucleus was really small, and the mass was concentrated. By his experiment with the gold sheets, the theory was appropriated. That's why Rutherford is credited with the discovery of the nucleus. Nagaoka was incorrect in his suppositions.
An organism that is able to form nutritional organic substances from simple inorganic substances such as carbon dioxide.
Answer:
6.022 x 10²³
Explanation:
The number of atoms = the number of moles x with the Avogadro's number.
(The Avogadro's number is 6.022 x 10²³ atoms / moles)
number of atoms = 1.00 moles x 6.022 x 10²³ atoms / mole
number of atoms = 6.022 x 10²³ atoms
(There is no need to simplify?) = 6.022 x 10²³
(ps. This is my first time doing this question so im sorry if i got it wrong
(つ﹏⊂)
Answer:
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.
Explanation:
