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Arlecino [84]
2 years ago
6

What do all electrolytes have in common?

Chemistry
1 answer:
Lerok [7]2 years ago
7 0
Your answer would be they have mobile ions in solution.
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A student placed 15.5 g of glucose (C6H12O6) in a volumetric flask, added enough water to dissolve the glucose by swirling, then
natali 33 [55]

Answer:

There are 0.93 g of glucose in 100 mL of the final solution

Explanation:

In the first solution, the concentration of glucose (in g/L) is:

15.5 g / 0.100 L = 155 g/L

Then a 30.0 mL sample of this solution was taken and diluted to 0.500 L.

  • 30.0 mL equals 0.030 L (Because 30.0 mL ÷ 1000 = 0.030 L)

The concentration of the second solution is:

155 \frac{g}{L} *\frac{0.030L}{0.500L}=9.3\frac{g}{L}

So in 1 L of the second solution there are 9.3 g of glucose, in 100 mL (or 0.1 L) there would be:

1 L --------- 9.3 g

0.1 L--------- Xg

Xg = 9.3 g * 0.1 L / 1 L = 0.93 g

8 0
3 years ago
What happens when the vapor pressure of a liquid is equal to the external pressure? The liquid freezes The intermolecular forces
Makovka662 [10]

Answer:

The liquid boils.

Explanation:

Vapor pressure is simply defined as the pressure exerted on a substance (solid/liquid) by the vapor of the substance collected just at the top of the surface of the substance. In concise words, it is the pressure of Vapor that is in contact with its solid or liquid state.

For a liquid, it is the pressure of the Vapor gathering at the top of the surface of the liquid.

When this Vapor pressure matches the external pressure, the temperature stays constant and the molecules of the liquid all through the liquid can gain enough energy, rise to the surface of the liquid and break free in gaseous form; thereby, boiling.

The definition of boiling point basically explains that it is the point at which temperature stays constant, and the vapour pressure of the liquid matches the atmospheric/external pressure around the liquid and its liquid molecules change into vapor.

This is why liquids boil faster at higher altitudes; the atmospheric pressure at higher altitudes is reduced, hence, the temperature at which liquid boils at this high altitude is normally lower than its known boiling point temperature.

It is also why food cooks to a temperature higher than the boiling point of water in a pressure cooker/pot. The added pressure ensures that the cooking water boils at temperatures higher than its boiling point; thereby exposing the cooking ingredients to a higher temperature, leading to faster cooking.

Hence, it is obvious why boiling is the answer to this question.

6 0
3 years ago
5.0 g of copper was heated from 20°C to 80°C. How much energy was used to heat Cu?
ale4655 [162]

Answer:

100 J of energy are needed to heat the copper from 20∘C to 80∘C .

5 0
3 years ago
The following transition occurs at a molecular level for a substance. What transition corresponds to this change in microscopic
olchik [2.2K]

Answer:

D. Freezing

Explanation:

Please mark brainliest and have a great day!

5 0
3 years ago
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One of the most worrisome waste products of a nuclear reactor is plutonium
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One of the most worrisome waste products of a nuclear reactor is plutonium 239 (239Pu). This nucleus is radioactive and decays by splitting into a helium-4 nucleus and a uranium-235 nucleus (4He +... Q: One of the most worrisome waste products of a nuclear reactor is plutonium 239 (239Pu<span>).</span>
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