Answer:
Thermal decomposition
Explanation:
The thermal decomposition of amino acids could be carried out at different temperatures and at fixed pressure in a reactor. The effect of temperature on products and pathway could be determined by using time as a function. The hydrothermal decomposition of amino acids takes two key paths
1. The delamination of amino acids to produce ammonia and organi acids
2. The decarboxylation to produce amines and carbonic acids.
The thermal decomposition is and effective experiment that could determine the chemical reaction rate and order of reaction, since it's working with time.
Yes, there are vegetarian italian sausages. One example is the Satanic sausage, which is prepared from dough, beans, spices, tomato, yeast, etc. But, yes, majority or I would say almost all of the Italian sausages are non-vegetarian sausages itselves.
1. The subscript when writing the notation is always dedicated to the atomic number of the element. Since the atomic number for Mercury, Hg, is 80, then the subscript is <em>80</em>.
2. For the second problem, you just have to balance out the subscripts and superscripts of the reactions.
Superscripts: 203 = 203 + ?; To balance, the missing number would be 0.
Subscripts: 80 = 81 + ?; To balance, the missing number would be -1.
<em>Hence the particle produced is actually an <u>electron</u>, or a <u>beta particle</u> (not an element). The <u>mass number is 0</u>, and the <u>atomic number is 0 </u>(since it does not contain any proton).</em>
Answer:
6.286 L.
Explanation:
Applying Charles Law,
V/T = V'/T'............................... Equation 1
Where V = Initial volume of the balloon, T = Initial Temperature of the balloon, V' = Final volume of the balloon, T' = Final Temperature of the balloon
make V' the subject of the equation
V' = VT'/T............................ Equation 2
Given: V = 6.50 L, T = 31 °C = (273+31) K = 304 K, T' = 21 °C = (273+21) K = 294 K
Substitute into equation 2
V' = 6.5(294)/304
V' = 6.286 L.
Hence the new volume in the balloon = 6.286 L.
