18. c
19. A
20. decomposition reaction
21. 4
22. 0.04%
Answer:
After the transfer the pressure inside the 20 L vessel is 0.6 atm.
Explanation:
Considering O2 as an ideal gas, it is at an initial state (1) with V1 = 3L and P1 = 4 atm. And a final state (2) with V2 = 20L. The temperature remain constant at all the process, thus here applies the Boyle-Mariotte law. This law establishes that at a constant temperature an ideal gas the relationship between pressure and volume remain constant at all time:

Therefore, for this problem the step by step explanation is:

Clearing P2 and replacing

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Answer:
Types of Hydrolysis
There are several types of hydrolysis, and we will look at them in brief below.
Salts: This is the most common type of hydrolysis. Hydrolysis of salts generally refers to the reaction of salt with water where it involves the interaction between cations or anions of salts and water. During hydrolysis, a salt breaks down to form ions, completely or partially depending upon the solubility factor.
Acid and Base: Acid–base-catalysed hydrolysis can be found during the hydrolysis of esters or amides. Here, the process of hydrolysis occurs when water or hydroxyl ion reacts with the carbon of the carbonyl group of the ester or amide where new compounds are formed. The products of both hydrolysis are compounds with carboxylic acid groups.
ATP: Most biochemical reactions that occur in living organisms are in the form of ATP hydrolysis which takes place with the help of enzymes acting as catalysts. The catalytic action of enzymes allows the hydrolysis or breaking down of proteins, lipids, oils, fats and carbohydrates.
Explanation: