An animal is an example of a/an- A: tissue B:cell type C:organ D:organism

What is the name of the element with the atomic number 79

natima [27]

Look it up, it’s not that hard.

6 0

2 years ago

Based on what you’ve determined regarding one mole of sand and one mole of water, which statements must be correct? Select all t

Igoryamba

Answer:

-The mole is appropriate only for counting things that are very small.

-One mole is a very large number of something.

-A molecule of water is much smaller than a grain of sand.

Explanation:

8 0

2 years ago

Which determine the charge of an atom?

Andre45 [30]

Answer:

the answer is B its the number of protons and neutrons

8 0

3 years ago

After completing an experiment to determine gravimetrically the percentage of water in a hydrate, a student reported a value of

SIZIF [17.4K]

Answer:

b) The dehydrated sample absorbed moisture after heating

Explanation:

a) Strong initial heating caused some of the hydrate sample to splatter out.

This will result in a higher percent of water than the real one, because you assume in the calculation that the splattered sample was only water (which in not true).

b) The dehydrated sample absorbed moisture after heating.

Usually inorganic salts may absorbed moisture from the atmosphere so this will explain the 13% difference between calculated water percent the real content of water in the hydrate.

c) The amount of the hydrate sample used was too small.

It will create some errors but they do not create a difference of 13% difference as stated in the problem.

d) The crucible was not heated to constant mass before use.

Here the error is small.

e) Excess heating caused the dehydrated sample to decompose.

Usually the inorganic compounds are stable in the temperature range of this kind of experiments. If you have an organic compound which retain water molecules you may decompose the sample forming volatile compounds which will leave crucible so the error will be quite high.

6 0

3 years ago

Use you observation to determine which polymorph is in the customer’s returned chocolate sample.

Assoli18 [71]

Cocoa butter, the fat in chocolate, can crystallize in any one of 6 different forms (polymorphs, as they are called). Unfortunately, only one of these, the beta crystal (or Form V), hardens into the firm, shiny chocolate that cooks want. Form VI is also a stable hard crystal, but only small amounts of it form from the good beta (Form V) crystals upon lengthy standing. When you buy commercial chocolate it is in the form of beta crystals.

When you melt chocolate and get it above 94° F, you melt these much desired beta crystals and other types of crystals can set up. If you simply let melted chocolate cool, it will set up in a dull, soft, splotchy, disgusting-looking form. Even the taste is different. Fine chocolate has a snap when you break it and a totally different mouthfeel from the other cocoa butter forms.

hope it's help you......!!!!!!! 

please mark as brain list.......!!!!!!! 

#rishu

7 0

2 years ago