I. The solubility of NaCl at 25 degrees C would be between the solubilities at 20 and 30 degrees C. A reasonable answer would be 36 grams/100 g water
ii. From the table, it’s clear that the salts are more soluble at higher temperatures, indicating that an increase in temperature increases solubility.
iii. At 50 degrees C, a saturated ammonium chloride solution will have 50.6 grams of salt per 100 g water. At 20 degrees C, the solution can hold only 37.3 grams of salt per 100 g water. Thus, 13.3 grams of salt will precipitate per 100 grams of water.
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
Note that
1 m = 3.2808 ft
Therefore
1 km = 3280.8 ft
and
Answer: 1.0682 x 10⁵ ft/hr
Answer:
sulphuric acid as it is strong electrolyte and thus, ionises completely.
Explanation:
Answer:
Zinc (Zn) will safely react with dilute sulphuric acid.
Explanation:
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