Answer:
When you open the bottle, there is a dramatic decrease in pressure over the liquid, so the CO2 starts to leave the liquid very rapidly, causing the mass exodus of gas, or "explosion" of bubbles. This also explains why soda goes flat.
Explanation: HOPE THIS HELPS YOU..
Answer:
the chocolate
Explanation:
You are changing the amount of chocolate
Answer:
the heat of formation of isopropyl alcohol is -317.82 kJ/mol
Explanation:
The heat of combustion of isopropyl alcohol is given as follows;
C₃H₇OH (l) +(9/2)O₂ → 3CO₂(g) + 4H₂O (g)
The heat of combustion of CO₂ and H₂O are given as follows
C (s) + O₂ (g) → CO₂(g) = −393.50 kJ
H₂ (g) + 1/2·O₂(g) → H₂O (l) = −285.83 kJ
Therefore we have
3CO₂(g) + 4H₂O (g) → C₃H₇OH (l) +(9/2)O₂ which we can write as
3C (s) + 3O₂ (g) → 3CO₂(g) = −393.50 kJ × 3 =
4H₂ (g) + 2·O₂(g) → 4H₂O (l) = −285.83 kJ × 4
3CO₂(g) + 4H₂O (g) → C₃H₇OH (l) +(9/2)O₂ = +2006 kJ/mol
-1180.5 - 1143.32 +2006 = -317.82 kJ/mol
Therefore, the heat of formation of isopropyl alcohol = -317.82 kJ/mol.
The melting point of the sample if it is not dried completely after filtering the recrystallized product will have a broad range and will occur at lower range than the actual value.
What is melting point?
Melting point is the temperature at which the solid form of a given substance changes to the liquid form at atmospheric pressure. It is important because, by using the physical property of a substance the substance can be identified.
The sharp range melting point of the substance indicates the purity of the substance. If the sample is not dried completely after recrystallisation, the melting point will have a broad range.
Therefore, if the sample given is not dried completely, it will be impure and the decreases the melting point of the substance. So the actual melting point of the substance cannot be determined.
To learn more about the melting point click on the given link brainly.com/question/40140
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