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Nady [450]
3 years ago
6

Mason notices that his boat sinks lower in the water in a freshwater lake than in the ocean. what could explain this

Chemistry
1 answer:
tino4ka555 [31]3 years ago
6 0

Answer:

Mason notices that his boat sinks lower into the water in a freshwater lake than in the ocean. What could explain this?

Explanation:

The freshwater has less density then the ocean!

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(07.06 mc)
Slav-nsk [51]

Distilled water and sealed container are in equilibrium when these objects do not exchange more heat.

<h3>What is thermal equilibrium?</h3>

The expression 'thermal equilibrium' makes references to the phenomenon by which two objects interact with each other to exchange heat energy.

Objects in contact can transfer heat to reach a thermal equilibrium state where the temperature is the same for both objects.

In conclusion, distilled water and sealed container are in equilibrium when these objects do not exchange more heat.

Learn more on thermal equilibrium here:

brainly.com/question/9459470

#SPJ1

5 0
2 years ago
A common anesthetic in dentistry known as nitronox consists of a mixture of dinitrogen oxide, n2o, and oxygen gas, o2, which is
Nesterboy [21]

Anesthetic in dentistry  consists of a mixture of dinitrogen oxide (N₂O) and oxygen gas (O₂), which is administered through an inhaler over the nose. Total pressure of the mixture (P_{total}) is sum of partial pressure of N₂O (p_{N_{2}O }) and partial pressure of O₂, (p_{O_{2} }).

P_{total}=p_{N_{2}O } + p_{O_{2} }

P_{total}= 740 mmHg, p_{O_{2} }=370 mmHg

So, p_{N_{2}O }= (740-370) mmHg= 370 mmHg=370 torr

Hence, partial pressure of N₂O is 370 torr.

As, 1mmHg= 1 torr.


3 0
3 years ago
URGENT PLEASE HELPIf 25 grams of liquid water releases 75J of heat when water cools from 88 degrees Celsius what is the final te
Sergeu [11.5K]

Answer:

HEY RUBY!! WE ARE BOTH FAILING!!!!!!!

Explanation:

#&-78$#'☠️

6 0
3 years ago
What evidence indicates that mitochondria <br> might have had a prokaryotic ancestor
Kipish [7]
Because unicorns wear pants. duh.
8 0
3 years ago
(a) Glutenin, a wheat protein rich in disulfide bonds, is responsible for the cohesive and elastic character of dough made from
lilavasa [31]

Answer: Through extensive bonding

Explanation:

Oxidation of two cysteine gives disulphide bonds. They are covalent in nature. Given as;

R-CH2-SH + R'-CH2 +02 = R-CH2-S-S-CH2-R' + H202

They are the stabilizing force behind protein folding the endoplasmic reticulum. Proteins being the backbone of our genetic constitution require disulphide bonding to stabilize the peptide molecules and the extent and number of this bonding determines the Resistance of the protein molecule to extreme conditions e.g extreme heat which denatures proteins and elasticity as well.

4 0
3 years ago
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